Old-Fashioned Buttermilk Doughnuts

First, I must give credit where credit is due – these doughnuts are based on an Old-Fashioned Sour Cream Doughnut recipe published by Tessa on her blog Handle The Heat – when you get a chance, go check it out.

So anyway, last week I was looking around on Pinterest and ran across her recipe for Old-Fashioned Sour Cream Doughnuts and simply had to try them.  Let me tell you, they where amazing!

Now, I’ve been making my own, Old-Fasioned Homemade Buttermilk for a while now and Tessa’s delicious doughnuts just begged to be made using my buttermilk instead of sour cream for that little extra tang!

Old-Fashioned Buttermilk Doughnuts

Old-Fashioned Buttermilk Doughnuts




For the donuts:

2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 cup (100 grams) sugar
2 tablespoons (29 grams) salted butter, room temperature
2 large egg yolks
1/2 cup (113 grams) Buttermilk
Canola oil, for frying

For the glaze:

3 1/2 cup (350 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2/3 cup hot water


For the donuts:
Sift together the cake flour, baking powder, salt, and nutmeg  and set aside.
Beat the butter and sugar together until sandy using of a stand mixer fitted with a paddle attachment – Add the egg yolks and beat on medium until light and thick.

Slowly Add the flour mixture to the mixing bowl in 3 additions, alternating with the buttermilk (1/3 flour mix, 1/2 buttermilk, 1/3 flour mix, 1/2 buttermilk, final 1/3 flour mix)

The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.
Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
For the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.