BROWN BUTTER BUTTERMILK DONUTS
Provided by Molly Yeh
Time 2h45m
Yield 5 to 6 donuts (3- to 4-inch donuts)
Number Of Ingredients 17
Steps:
- For the donuts: In a small saucepan, melt the butter over medium-low heat. Let it cook on low heat, swirling occasionally while it crackles and hisses, until the crackling stops and the milk solids in the butter smell toasty and nutty and have turned golden brown, 3 to 4 minutes. Remove from the stove and let cool to room temperature.
- Combine the cake flour, almond flour, baking powder, salt and baking soda in a bowl, whisk together and set aside.
- In a mixer with the paddle attachment, beat together the melted butter, granulated sugar and lemon zest. Add the almond extract, whole egg and egg yolk and beat until light and fluffy, 2 to 3 minutes. Add the dry ingredients and buttermilk and mix just until a soft dough forms. Remove onto a piece of plastic wrap, flatten out to a disc, cover and refrigerate for at least 1 hour (or overnight if you want to make the night before and finish in the morning).
- Unwrap the dough onto a liberally floured surface and pat out with your hands (or you can use a rolling pin) to 3/4 inch thick. Using a 3- to 4-inch glass or round cutter, punch out as many dough circles as you can and place on a baking sheet. Reroll until all the dough is cut. Using a small bottle cap or a round pastry tip, cut a hole in the center of each donut (you can use these pieces to test the oil or to have as snacks). Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. It is important that the dough is cold when frying (chilled dough is easier to handle and results in a nicer crust with well-defined cracks).
- Heat 2 inches of oil in a heavy-bottomed pot to 350 degrees F.
- For the glaze: Right before frying the donuts, combine the powdered sugar, buttermilk, almond extract, salt and lemon juice in a medium bowl and whisk until smooth.
- When the oil is hot, carefully drop the donuts in the oil (2 to 3 at a time; do not crowd the pot). They will sink to the bottom but pop up after 15 to 20 seconds (don't disturb them during this time). Fry, flipping frequently, until deep golden brown, 3 to 5 minutes. Remove from the oil onto a rack.
- While still warm but cool enough to handle, drop each donut into the glaze, flip to coat the entire thing, then let set on the rack. These are the best right away, but they actually keep pretty well for a day or two because they are very moist.
SOUTHERN BUTTERMILK BOURBON PRALINE DOUGHNUTS
Steps:
- Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
- Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
- Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
- When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.
- Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.
BUTTERMILK DOUGHNUTS
It doesn't take long for a platter of these doughnuts to vanish. Our grandkids go for them in a big way! They're great for munching at breakfast or brunch.
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours., Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter. , In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.
Nutrition Facts : Calories 219 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 229mg sodium, Carbohydrate 33g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
OLD-FASHIONED BUTTERMILK DOUGHNUTS
Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. - June Jones, Harveyville, Kansas
Provided by Taste of Home
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.
Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 232mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK DOUGHNUTS
I know what you are thinking.. buttermilk doughnuts? I thought the same too until I tried these. I got this recipe from my husband's hometown church cookbook. Since I don't always have buttermilk on hand, I do however always have the dried buttermilk for baking. I prefer that then to fresh buttermilk in these. If you do use the dried stuff, make as directed on the carton and follow all steps below that are listed... Turns out the same and the taste is AWESOME.. You can make them chocolately with little work, you can add apples to the batter and frost with a cinnamon icing. there is absolutely nothing you can't do with these. Hope you all enjoy!
Provided by WyomingMoonDust
Categories Breads
Time 18m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs until thick and lemony in color.
- Add sugar and beat until smooth.
- stir in vanilla.
- Sift dry ingredients together.
- Add to egg mixture alternating with the buttermilk.
- Turn out onto flour board and roll to 1/2 inch thickness.
- Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
- Drain on paper towels.
- Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.
Nutrition Facts : Calories 239.4, Fat 1.5, SaturatedFat 0.5, Cholesterol 36.1, Sodium 155, Carbohydrate 50, Fiber 1.2, Sugar 17.9, Protein 6
BUTTERMILK DOUGHNUTS DONUTS
I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!
Provided by Marg CaymanDesigns
Categories Breads
Time 2h
Yield 14 doughnuts
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
- Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
- Add enough remaining flour to make a soft dough.
- Turn dough onto a floured surface and knead several times.
- Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
- Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
- Heat 2-3 inches of oil to 375°F.
- (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
- Cook about 2 minutes or until lightly golden in color, turning once.
- Drain well on paper towels.
- Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
- Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
- Cool on wire rack or serve warm.
Nutrition Facts : Calories 208.9, Fat 3.3, SaturatedFat 0.9, Cholesterol 1, Sodium 256.8, Carbohydrate 42.3, Fiber 0.8, Sugar 24.1, Protein 3.1
STRAWBERRY BUTTERMILK DOUGHNUTS RECIPE
Easy baked doughnuts that are loaded with the delicious taste of strawberry!
Provided by Momma Cyd
Categories Dessert
Time 23m
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees. Lightly grease cake donut pans with non stick cooking spray (I used 2 Wilton doughnut pans that hold 6 doughnuts each)
- In a large bowl combine flour, sugar, baking powder, salt, and nutmeg. Mix until well blended.
- In another bowl combine the melted butter, eggs, buttermilk, vanilla, and strawberry jam
- Add the wet ingredients with the dry ingredients. Mix until combined, then fold in diced strawberries. Carefully spoon mixture into doughnut pans, filling 3/4 full.
- Bake for 7 to 9 minutes or until toothpick inserted comes out clean.
- Cool on a wire rack. Then make the glaze while the doughnuts are cooling.
Nutrition Facts : Calories 286 kcal, Carbohydrate 55 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 41 mg, Sodium 230 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
DINER-STYLE POWDERED BUTTERMILK DOUGHNUTS
Doughnuts were first brought to America by Dutch settlers in New York and have long been a diner counter staple. This version is the classic confectioners' sugar-coated variety, perfect for dunking. The doughnuts should be cooled completely before coating, but they should be served the same day they are made.
Provided by Food Network
Yield 10 doughnuts and about 16 doughnut holes
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.
- 2. In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
- 3. Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
- 4. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.
- 5. Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
- 6. When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day.
BAKED PUMPKIN BUTTERMILK DONUTS
Make and share this Baked Pumpkin Buttermilk Donuts recipe from Food.com.
Provided by Mandy at Food.com
Categories Breads
Time 22m
Yield 6 donuts, 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
- Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.
BUTTERMILK DOUGHNUTS
Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
Provided by krisyk
Categories Bread Quick Bread Recipes
Time 25m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
- Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
- Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
- Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 30 g, Cholesterol 17.7 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 188.7 mg, Sugar 16.6 g
BUTTERMILK NUTMEG DROP DOUGHNUTS
Steps:
- Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
- Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl. Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend. Sift the remaining 1 1/2 cups flour into a small bowl and set aside. In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter. Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth. Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps. Do not overbeat the batter or it may become gluey and the fritters will be tough.
- Have a large plate lined with several layers of paper towel near the stove. Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts. When the oil has reached the right temperature, gently drop spoonfuls of the batter about the size of a large egg into the hot oil in batches of three or four. Cooking more fritters at a time may cause the oil temperature to drop too severely. Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly. Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot. Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
- Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly. When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon. Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand). Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used. Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing.
BAKED BUTTERMILK DONUTS
Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.
Provided by brownie
Categories Bread Quick Bread Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
- Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
- Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
- Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
- Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
- Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
- Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
- Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
- Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.5 g, Cholesterol 31.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 276.2 mg, Sugar 28.1 g
PUMPKIN BUTTERMILK DOUGHNUTS
These are a favourite 'cake' doughnut. Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk. If your family is like mine, they'll be gone before you've finished making them! The dough has to 'rest' for atleast 3 hours or overnight - so I like to make them the night before for a special breakfast.
Provided by evelynathens
Categories Breads
Time 25m
Yield 18 doughnuts
Number Of Ingredients 14
Steps:
- Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
- Cream butter in large bowl until fluffy.
- Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in ¼ cup dry ingredients.
- Add pumpkin and buttermilk and mix until thoroughly combined.
- Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
- Cover and refrigerate atleast 3 hours or overnight.
- Combine brown sugar and ½ cup sugar in paper bag; set aside.
- Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
- Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
- Transfer to floured board as they are cut.
- Gather up scraps and repeat.
- Let stand 10 minutes.
- Heat 4 inches oil in deep fryer to 360F.
- Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
- Transfer to paper towels using slotted spoon and drain 3 minutes.
- Immediately transfer to paper bag with sugar and shake to coat.
- Arrange on racks.
- Repeat until all doughnuts have been fried and coated with sugar.
- Can be prepared 1 day ahead.
- Store airtight.
Nutrition Facts : Calories 201.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 30.6, Sodium 298, Carbohydrate 39.4, Fiber 0.7, Sugar 20.4, Protein 3.6
BUTTERMILK DOUGHNUTS
Provided by Greg Johnson
Categories Bread Milk/Cream Breakfast Dessert Fry Fall Bon Appétit
Yield Makes about 10
Number Of Ingredients 12
Steps:
- Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl. Add buttermilk and next 7 ingredients. Using electric mixer, beat mixture until just smooth. Beat in remaining 1 cup flour. Cover and refrigerate at least 1 hour and up to 6 hours.
- Turn dough out onto floured work surface; roll to 1/2-inch thickness. Using 3-inch round cookie cutter, cut dough into rounds. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.
- Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350°F. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool. Sift powdered sugar thickly over doughnuts.
BUTTERMILK DONUTS
This is another recipe for use in the Dazey Donut Factory. See my recipe for Plain Donuts if you have the unit but not the manual.
Provided by CJAY8248
Categories Quick Breads
Time 10m
Yield 20 donuts, 20 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs. Add sugar and oil. Mix rest of dry ingredients. Combine the two mixes with milk and buttermilk. Mix with electric mixer. Bake 5 minutes.
Nutrition Facts : Calories 132.4, Fat 2.6, SaturatedFat 0.7, Cholesterol 20.5, Sodium 230.7, Carbohydrate 24.6, Fiber 0.4, Sugar 13.8, Protein 2.9
More about "buttermilk doughnuts food"
OLD-FASHIONED BUTTERMILK DONUTS - FOOD & WINE
From foodandwine.com
5/5 (1)Category Fried Dough
- Whisk together flour, granulated sugar, baking powder, salt, baking soda, and nutmeg in a large bowl until combined. Whisk together egg, egg yolk, buttermilk, butter, and vanilla in a medium bowl until combined. Fold buttermilk mixture into flour mixture, folding just until a soft sticky dough forms (do not over stir). Cover bowl with plastic wrap, and refrigerate until chilled, about 1 hour.
- Add oil to a large Dutch oven to a depth of 4 inches, and heat oil over medium until a thermometer registers 350°F.
- Meanwhile, roll chilled dough to 1/2-inch thickness on a lightly floured work surface. Using a lightly floured 3 1/2-inch round cutter, punch out as many rounds as you can. Using a lightly floured 1 1/4-inch round cutter, punch holes out of each round to make a donut shape. Reserve smaller dough rounds to make donut holes. Gather dough scraps, and gently reroll 1 time, repeating cutting procedure. You’ll have 10 donuts and 10 donut holes total.
- Set a wire rack inside a rimmed baking sheet. Line a second baking sheet with paper towels. Working with 2 to 3 donuts or donut holes at a time, add donuts to hot oil; cook until golden brown and cooked through, about 2 minutes per side for large donuts and 1 minute per side for donut holes. Using a spider, transfer cooked donuts to prepared wire rack, and let drain about 1 minute. Transfer drained donuts to paper towel-lined baking sheet, and let cool about 10 minutes. Repeat frying and draining procedure with remaining donuts and donut holes.
GRAPEFRUIT BUTTERMILK DOUGHNUTS WITH CANDIED ZEST …
From countryliving.com
Cuisine AmericanTotal Time 1 hrServings 12Calories 286 per serving
- Preheat oven to 350 degrees F. Meanwhile, in a large bowl, combine flour, 1 1/2 cups granulated sugar, baking powder, ginger, and salt, and mix well.
BUTTERMILK DROP DOUGHNUTS - COUNTRYLIVING.COM
From countryliving.com
Cuisine American, FrenchEstimated Reading Time 2 minsServings 25Calories 205 per serving
- Make the dough: Combine the flour, salt, baking powder, baking soda, nutmeg, and sugar in a large bowl.
- Whisk the egg, buttermilk, and butter together in a small bowl and stir it into flour mixture until combined.
- Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 370°F.
- Drop heaping tablespoons of batter, about six doughnuts at a time, into the oil and cook until golden all over -- 4 to 5 minutes.
OLD-FASHIONED BUTTERMILK BAR DONUTS RECIPE - KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Make the donuts: Place 4 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on HIGH until melted. Set aside to cool slightly.
- Place 3 1/2 cups cake flour, 2 3/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons kosher salt and 3/4 teaspoon ground nutmeg in a medium bowl and whisk to combine.
- Place the melted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1 tablespoon vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use a large bowl and electric handheld mixer.) Beat on medium speed until fluffy, scraping the bowl with a rubber spatula as needed, about 2 minutes.
- Reduce the speed to low. Add 1 large egg and 3 large egg yolks one at a time, stopping and scraping down the bowl as needed. Add 3/4 cup buttermilk and mix until combined.
OLD FASHIONED BUTTERMILK DONUTS - BARBARA BAKES™
From barbarabakes.com
4.3/5 (108)Category BreakfastServings 15Total Time 1 hr 2 mins
- In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In small mixing bowl, whisk together buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
- With speed on low, gradually mix in the remaining flour a little at a time. Add more or less flour as necessary to make a soft dough that is moist and slightly tacky. Cover bowl with plastic wrap and chill for 1 hour.
BUTTERMILK DOUGHNUTS - COOK'S ILLUSTRATED
From cooksillustrated.com
Servings 15-17Category Desserts or Baked Goods, Breakfast & Brunch
BAKED BUTTERMILK DONUTS RECIPE - FOOD FANATIC
From foodfanatic.com
4/5 (5)Total Time 23 minsCategory SnacksCalories 153 per serving
BUTTERMILK DOUGHNUTS RECIPE - LOVEFOOD.COM
From lovefood.com
FRIED BUTTERMILK DOUGHNUTS - HONEST COOKING
From honestcooking.com
5/5 (1)
- Fold the wet ingredeints into the dry ingredeints. Do not over work the dough. Once crumble and just combined, turn out onto a floured surface.
OLD-FASHIONED BUTTERMILK DOUGHNUTS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
3.3/5 (3)Category BreakfastCuisine AmericanCalories 190 per serving
- Use a stand mixer with a paddle attachment to mix together 1 cup of flour, sugar, baking powder, baking soda, nutmeg, and salt on low speed.
- With speed on low, gradually add remaining 2 1/2 cups flour, mixing just until combined. Stir batter with a rubber spatula a few times just to make sure everything is evenly mixed. Dough should be moist and tacky.
GRAMMA JOHN'S BUTTERMILK DONUTS - GOOD CHEAP EATS
From goodcheapeats.com
5/5 (1)Total Time 35 minsCategory BreakfastCalories 168 per serving
- In a large mixing bowl, combine the eggs, sugar, vanilla, vegetable oil, buttermilk, flour, baking powder, baking soda, and salt. The dough will be quite sticky.
- Heat a pot of oil to a depth of at least two inches, and fry the donuts, flipping once, until golden brown and cooked through. Drain on a rack set over paper toweling.
BAKED BUTTERMILK DOUGHNUTS WITH A ... - ADVENTURES IN COOKING
From adventuresincooking.com
Category DessertTotal Time 1 hr 40 minsEstimated Reading Time 8 mins
- In the bowl of an electric mixer fitted with a dough hook, mix together the flour, yeast, sugar, and salt on low speed until blended. Slowly drizzle in the butter and allow it to continue mixing for 3 minutes after you've poured in the butter. Then add the egg, vanilla, and buttermilk and increase the speed to medium. Allow the dough to knead for 8 minutes. Turn off the mixer, remove the bowl, cover it with a towel, and place it in a warm and dry location to rise for 1 and 1/2 hours.
- While the dough is rising, you can begin making the glaze. Preheat the oven to 375 degrees and place the rhubarb and strawberries in a small greased oven-safe casserole dish or pan. Roast them in the oven for 20 minutes, then remove and set them aside to cool enough for handling. While they are cooling, you can make the brown butter. When browning the butter, it is best to use a stainless steel one so that you can see the color of the butter change. Yes, I was naughty and used a black one but if you're doing this for the first time I highly recommend using a stainless steel one. Heat the butter in a small shallow frying pan over medium heat. Swirl the pan around a bit every couple minutes to help it cook evenly. Over a period of a few minutes, you'll notice the foam at the top of the butter start to change from light yellow to a dark tan. Once it reaches the dark tan stage and the butter looks light brown and golden, smell it. It should smell nutty and similar to toffee. Remove it from
- Pour the brown butter into a blender or food processor, leaving the hard burnt bits at the bottom of the pan. Add the strawberries, rhubarb, and cream and blend until a smooth puree is formed. Pour the puree into a small thick-bottomed saucepan and cook over low heat, whisking constantly until the mixture is very warm/barely hot. Remove the pan from heat, add the white chocolate chips, and whisk until the white chocolate has melted and is completely incorporated into the mixture. Place the mixture in the refrigerator to chill.
- While it is cooling, lightly grease the donut pan. Punch down the dough and divide it into 12 evenly-sized balls. Lightly flour them and then take a ball, poke a hole in the middle of it, and gradually shape it into a doughnut. Place it in the pan and repeat until you've ran out of dough or filled up the pan. Now let the dough rest for 30 minutes. If you only have one doughnut baking sheet that fits 6 doughnuts like myself, you don't have to let the dough rise for another 30 minutes when you put the second batch in the pan, you can just pop that tray in the oven straightaway.
BUTTERMILK DOUGHNUTS (CINNAMON SUGAR COATED) - THE LITTLE ...
From thelittleepicurean.com
Reviews 6Estimated Reading Time 5 mins
- Attach candy thermometer to a large heavy bottomed pot (cast-iron or Dutch oven, preferred). Fill pot about 3-inches deep with shortening or oil. Set over low-medium heat to 375 degrees. Prepare dough while oil heats.
- In the bowl of a stand mixer fitted with a paddle attachment, combine 1 cup of flour with sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Add buttermilk, melted butter, and whisked eggs. Mix on low speed until smooth. Add remaining flour and continue to mix on low speed until thoroughly combined. Scrape down bowl as needed.
- Transfer dough to a floured work surface. Dough will be rather sticky. Lightly flour the top of dough and pat or roll dough to a thickness of 1/2-inch. Using a floured 3 1/2-inch doughnut cutter (or round cookie cutters), stamp out doughnuts. Transfer doughnuts and doughnut holes to baking sheet. Gather scrape dough, knead together, and re-roll to stamp out more doughnuts.
- Brush off any excess flour from the cut doughnuts. Carefully place about 3-4 doughnuts at a time into hot oil. Do not overcrowd the pot. Cook for 1 minute on each side, until golden in color. Cook doughnut holes for about 45 seconds on each side. Drain cooked doughnuts on wire rack or paper towel lined baking sheet. Keep an eye on candy thermometer and adjust head accordingly to maintain a constant cooking temperature.
OLD-FASHIONED BUTTERMILK DOUGHNUTS - COMPLETELY DELICIOUS
From completelydelicious.com
3.5/5 (2)Total Time 1 hr 30 minsCategory BreakfastCalories 288 per serving
- Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.
BUTTERMILK DOUGHNUTS - KENNETH TEMPLE
From kennethtemple.com
5/5 (2)Category DessertCuisine American, SouthernTotal Time 20 mins
- 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.
BUTTERMILK GLAZED HEART DOUGHNUTS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanEstimated Reading Time 1 minServings 8-12Total Time 15 mins
- Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Slip 2 to 3 doughnuts at a time into the hot oil and fry until golden, 1 to 2 minutes per side, adjusting the heat as needed.
BUTTERMILK DONUTS | BUTTERMILK BY SAM
From buttermilkbysam.com
Reviews 6Estimated Reading Time 5 minsCategory Breakfast, Dessert, Snack
FARM STAND BUTTERMILK DOUGHNUTS - SHUTTERBEAN
From shutterbean.com
Estimated Reading Time 5 mins
OLD FASHION BUTTERMILK DOUGHNUTS - TABLE FOR SEVEN | FOOD ...
From ourtableforseven.com
Reviews 1Calories 213 per servingCategory Doughnuts
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