It’s National Doughnut Day! Last fall I blogged about these apple cider donuts. When I got the Baked:Explorations cookbook, I made their Farm Stand Buttermilk Doughnuts, which were awesome as well! I didn’t blog about them since I already had a doughnut recipe on here, but I thought today would be a good day to share the recipe! Happy Doughnut Day!
Farm Stand Buttermilk Doughnuts Three Ways
recipe source: Baked Explorations
- 3 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup sour cream
- 1/4 cup (1/2 stick) unsalted butter, melted and slightly browned and cooled
- Vegetable oil for frying
For the Vanilla Glaze
- 2 cups confectioners’ sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla paste or 1 1/2 teaspoons pure vanilla extract
- Sprinkles to decorate (optional)
- 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, and 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 center 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 it out until it is about 1/2 inch thick.
- Use two round cutters ( 3 1/4” and 1 1/2” for large doughnuts; 2 1/2” and 1 ” for smaller doughnuts). Dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange both doughnuts and doughnut holes on the parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many more doughnuts and doughnut holes as possible. Chill the dough while you heat the oil.
- Pour enough oil into a deep skillet to make a layer approximately 1 inch to 1 1/2 inches deep. Slowly heat the oil over medium -high heat until it is 365 to 370 degrees F.
- While you are waiting for the oil to reach temperature, make the assorted toppings:
Make the Vanilla Glaze
In a medium wide-mouthed bowl, whisk together the sugar, the milk, and the vanilla paste.
- Once the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet-make no more than 3 doughnuts at a time. Once they have browned on one side (this takes 2-3 minutes), turn them over with tongs or a slotted spoon and continue to cook for another minute or just until browned (they can overcook or burn rather quickly). Using a slotted spoon, 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.
- Assemble the Doughnuts
Once you have finished frying, work quickly to dip the doughnuts in the chocolate or vanilla glaze, or the cinnamon sugar. If you like, decorate the chocolate or vanilla doughnuts with sprinkles. Serve immediately.
Note: the “3 ways” are with the Vanilla glaze, chocolate and cinnamon sugar. The chocolate is just dipping the doughnuts in melted chocolate, and the cinnamon sugar can just be sprinkles on the hot doughnuts, or shaken in a paper bag with the topping.
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