Saturday, January 15, 2011

Farm Stand Buttermilk Doughnuts 3 Ways-Leave Your Link

Did you know that archaeologists turned up several petrified fried cakes with holes in the center in prehistoric ruins in the Southwestern United States-and no they didn't find a Krispy Kreme wrapper close by.  Doughnuts have been around for centuries and the Dutch are credited with taking sweet dough balls and frying them in pork fat-they were called olykoeks.  If you want more history and lore surrounding this fabulous treat head over to Mr Breakfast for the definitive history of doughnuts. It seems every culture around the world has their own version of this tasty treat.

Rosquillas from Spain

Israeli sufganiyot
The 90's have seen a major comeback of the doughnuts-long a comfort food.  Skip Krispy Kreme and Dunkin Donuts-if you haven't made your own then find someone who thinks you are special and get them to make some for you.  Homemade doughnuts are the absolute best. And did you know that National Doughnut Day is the first Friday in June .  Let's start celebrating early with some of the best doughnuts I have ever tasted.

Farm Stand Buttermilk Doughnuts Three Ways
For the Doughnuts
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 Chocolate Dip
4 ounces good quality dark chocolate (60-70%), coarsely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
Sprinkles to decorate (optional)

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)

For the Cinnamon Sugar
1 1/4 cups granulated sugar
3 tablespoons cinnamon

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, 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 Chocolate Dip
Place the chopped chocolate in a medium wide-mouthed bowl.  In a small saucepan, heat the cream until it is just about to boil.  Pour the cream over the chocolate and wait 1 minute.  Whisk until smooth.  Whisk in the butter.  Keep the mixture warm.

Make the Vanilla Glaze
In a medium wide-mouthed bowl, whisk together the sugar, the milk, and the vanilla paste.

Make the Cinnamon Sugar
In a medium wide-mouthed bowl, whisk together the sugar and cinnamon.

To Fry the Doughnuts
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.

Baked Notes
When you fry doughnuts make sure you maintain the correct oil temperature throughout the process.  Generally speaking, doughnuts taste best served immediately after they've emerged from the fryer ( and taken a quick dip in sugar or chocolate or vanilla.  However if they don't disappear quickly when served take day old doughnuts and chop them into big coarse crumbs, toast them lightly, and add them to vanilla ice cream as a mix in (if you are making it from scratch) or a topping (if you are serving store bought). Doughnuts also work wonders (very rich wonders) when used as the base of a bread pudding.


  1. Absolutely delicious. I coated mine with cinnamon sugar and maple coffee glaze. One of my coworker even "forgave" me for feeding him bacon praline a few weeks ago.

  2. Love love love these,especially rolled in the cinnamon sugar

  3. These doughnuts were quick and easy especially compared to my usual yeast do-nuts...and the flavor is great!

  4. I absolutely loved these, too -- I'm not even a big cake doughnut fan, but these were insanely good!

  5. Had so much fun making these!

  6. These were great! Not at all greasy. Much easier than I had expected and sooo yummy!

  7. My pics are still pending, but the donuts were a hit!

  8. I made these a few months back, so this has given me an excuse to finally post about them!


    These came out delicious! The cinnamon sugar coating was my favorite : )

  10. yum,yum!!

  11. I was a little scared to make these at first, but they were surprisingly easy and completely delicious!

    Doughnuts on Pork Cracklins

  12. This comment has been removed by the author.


    these were fun to make!

  14. No complaints here!!! Very yummy!! Question: how/where do you fry your foods?

  15. Pictures are up -if I missed you please email me and I will be more than happy to add your pics ! I'm really hungry for these again after looking at everyone's fabulous results .

  16. A late post - but so glad I made these!

  17. Thanks for doing all this...I love seeing what others have done, viewing their fun photos, and enjoying their finished products. I know it takes time to put all this are appreciated and I love having a good reason to have more variety in my baking and to try new recipes. I just LOVE these recipes!

  18. The main thing I have to add is...lemon zest. It's a super nice addition to this recipe. I used the full amount of nutmeg, a bit less cinnamon and a whole lotta zest, 3-4 lemons worth for a full batch.

  19. p.s. I piped them out like churros - no room to roll out and cut. They had a wonderful texture. The only tricky part was getting the oil temperature right. (I really need to update my thermometer situation.)