Farm Stand Buttermilk Doughnuts

Makes about 10-12 doughnuts

(recipe slightly adapted from Baked: Explorations)

For the Doughnuts

For the Vanilla Glaze:

For the Cinnamon Sugar

To make the doughnuts:

Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg & cinnamon.

In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again.

Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid until the mixture forms a sticky dough.

Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat out until it is about 1/2 inch thick. Use two round cutters (3 1/4 inch andd 1 1/2 inch) Dip the large cutter in flour and press out rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Pat the scraps together and form more doughnuts-using up all of the dough. ¬†Arrange both the doughnuts and holes onto the parchment lined baking sheet and place in the fridge until your oil is heated and you’re ready to fry.

Pour enough vegetable oil into a deep skillet to make a 1- 1 1/2 inch layer of oil. Heat the oil over medium high heat, until the temperature reaches 365-370F.  While oil is heating, make your glazes.

Make the vanilla glaze:

In a medium wide mouthed bowl, whisk together the sugar, milk and vanilla extract.

Make the cinnamon sugar;

In a medium wide mouthed bowl, whisk together sugar & cinnamon

To fry the doughnuts:

Once the oil has reached the correct temperature, gently lift the large doughnuts off the baking sheet and place in the hot oil. Fry 3 at a time (no more than that!). Once the bottom side has browned, flip over and continue frying the other side. It takes about 2-3 minutes per side. Using a slotted spoon or a chopstick, transfer the doughnuts to the paper towel lined baking sheet and continue to fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in two or three batches after the doughnuts are done.

Once you have finished frying, work quickly and dip the doughnuts in the vanilla glaze & cinnamon sugar. Serve immediately.