Buttermilk Doughnuts

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Buttermilk Doughnuts

These buttermilk doughnuts or “donuts” will come out about the size of donuts holes depending on the size you scoop you use. They are light, crispy, fluffy and warm from the spices. The amazing thing about it is that they aren’t that sweet. Which could be a problem because you’ll eat more than your dietician recommends. WHO CARES!

Buttermilk Doughnuts

Buttermilk Doughnuts Cooking tips:

Mace is the rind that surrounds nutmeg on the tree. Feel free to use any milk besides goat or buttermilk in the vanilla icing. If you do not have a cooling rack, place the iced donuts on a baking sheet lined with parchment, foil or wax paper.

Can you make ahead?

Freezer: After the doughnuts cool, place in a freezer storage bag. Keep in freezer for 6 months max.

Fridge: After the doughnuts cool, place in a freezer storage bag. Keep in fridge for 7 days max.

Buttermilk Doughnuts

Recipe Video:

Substitution Options:

Nutmeg can be used in place of mace just use a ¼ of the suggested amount. Cinnamon and all spice are good warm spices to use.

what to serve with Buttermilk Doughnuts?

Serve with a glass of ice cold milk or ice cream.

Meal Ideas:

Recipe:

Buttermilk Doughnuts
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Buttermilk Doughnuts

These doughnuts will come out about the size of donut holes depending on the size you scoop you use. They are light, crispy, fluffy and warm from the spices. The amazing thing about it is that they aren’t that sweet. Which could be a problem because you’ll eat more than your dietician recommends. WHO CARES! Tips for success: Mace can be used in any recipe that nutmeg is called for just use a ¼ of it. Mace is the rind that surrounds nutmeg on the tree. Feel free to use any milk besides goat or buttermilk in the vanilla icing. If you do not have a cooling rack, place the iced donuts on a plate.
Course Dessert
Cuisine American, Southern
Keyword doughnuts
Total Time 20 minutes

Equipment

  • 2 Large mixing bowls
  • Dry measuring cups
  • Dry measuring spoons
  • 5-quart pot
  • Slotted spoon
  • Baking sheet
  • Cooling Rack

Ingredients

Buttermilk Drops:

  • 2 cups unbleached all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon mace
  • 2 eggs
  • 4 tablespoons melted unsalted butter
  • 1 cup buttermilk cold
  • canola oil for deep frying

Vanilla Icing:

  • 4 cups powdered sugar
  • 4 teaspoons pure vanilla extract
  • ½ cup milk

Instructions

  • In a bowl mix together the flour, sugar, baking powder, baking soda, kosher salt, ginger, nutmeg and mace in large bowl to blend. Make a well in the center.
  • Turn the heat to medium in a 5-quart pot add canola oil to 375 degrees. In another bowl mix together eggs, melted butter and buttermilk. Pour into dry mix and stir until batter is blended.
  • When the oil is hot, use a cookie scoop or 2 tablespoons to form a rounded ball of dough, drop in oil and fry for 3 minutes, doughnut should turn over by itself as it fries. Remove buttermilk drops with a slotted spoon and drain and cool for 2 minutes on a paper towel lined baking sheet.
  • While buttermilk drops are frying, in a bowl mix together powdered sugar, vanilla extract and milk. Icing should resemble heavy cream. Roll cooled buttermilk drops in icing then place on a rack over a baking sheet to drain.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

3 thoughts on “Buttermilk Doughnuts”

  1. 5 stars
    I usually make pancakes or waffles for the kids on Sunday mornings. I switched it up and made these one Sunday, now its all they talk about on Saturday evenings.

  2. Pingback: Blood Orange Sour Cream Donuts with Citrus Glaze - Britney Breaks Bread

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