Old Fashioned Buttermilk Donuts Food

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BUTTERMILK DOUGHNUTS



Buttermilk Doughnuts image

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

2 cups vegetable oil for frying
2 cups buttermilk
1 cup white sugar
2 large eggs, beaten
5 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ cup melted butter
3 cups confectioners' sugar
1 tablespoon margarine, softened
½ teaspoon vanilla extract
2 tablespoons milk, or as needed

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

THE BEST OLD-FASHIONED DOUGHNUTS



The Best Old-Fashioned Doughnuts image

We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 doughnuts and 8 holes

Number Of Ingredients 11

2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons plus 1/8 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2/3 cup plus 6 tablespoons buttermilk
1/2 cup sour cream
1 large egg and 1 egg yolk, beaten to blend
1 tablespoon plus 1 teaspoon vanilla paste
3 tablespoons vegetable oil, plus more for frying
2 cups confectioners' sugar

Steps:

  • Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
  • Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
  • Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
  • Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
  • Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
  • Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
  • Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
  • Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

BROWN BUTTER BUTTERMILK DONUTS



Brown Butter Buttermilk Donuts image

Provided by Molly Yeh

Time 2h45m

Yield 5 to 6 donuts (3- to 4-inch donuts)

Number Of Ingredients 17

3 tablespoons unsalted butter
2 cups cake flour, plus more for dusting
1/2 cup almond flour
2 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup granulated sugar
Zest of 1/2 lemon (1 to 2 teaspoons zest)
1/4 teaspoon almond extract
1 large egg plus 1 yolk
1/3 cup buttermilk
2 to 3 quarts neutral oil (vegetable or peanut are good)
2 1/2 cups powdered sugar
1/4 cup buttermilk
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
Juice of 1/2 lemon (1 to 2 tablespoons juice; include the pulp)

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.

OLD-FASHIONED DOUGHNUTS



Old-Fashioned Doughnuts image

These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.

Provided by Taste of Home

Time 50m

Yield About 1-1/2 dozen doughnuts plus doughnut holes.

Number Of Ingredients 11

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar

Steps:

  • In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

Nutrition Facts :

BAKED BUTTERMILK DONUTS



Baked Buttermilk Donuts image

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

cooking spray
2 cups all-purpose flour
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons vegetable shortening, melted and cooled slightly
1 cup sifted powdered sugar

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

OLD-FASHIONED BUTTERMILK DOUGHNUTS



Old-Fashioned Buttermilk Doughnuts image

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

Categories     Breakfast     Brunch

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 15

2 cups mashed potatoes (without added milk and butter)
2 large eggs, room temperature
1-1/4 cups sugar
2/3 cup buttermilk
1/4 cup butter, melted
1 tablespoon grated lemon zest
4 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground nutmeg
1/4 teaspoon baking soda
Oil for deep-fat frying
TOPPING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon

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



Buttermilk Doughnuts image

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

2 eggs
1 cup sugar
1 teaspoon vanilla
4 cups flour
4 teaspoons baking powder
1 cup buttermilk
1 teaspoon nutmeg
oil (for deep frying)
powdered sugar
cinnamon sugar, mixture
chocolate almond bark

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 DONUTS



Buttermilk Donuts image

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

2 eggs
3/4 cup buttermilk
1 1/4 cups whole milk
2 1/4 cups flour, sifted
1 1/4 cups sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons oil
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg

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

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From punchfork.com


OLD FASHIONED GLAZED BUTTERMILK DONUTS - LOVELY LITTLE KITCHEN
In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter together until sandy. Add egg yolks and mix on medium speed until pale and fluffy. Turn speed to low, and alternate adding the flour mixture with the buttermilk, ending with the flour. Stop the mixer and scrap down the sides as needed.
From lovelylittlekitchen.com


OLD FASHIONED BUTTERMILK DONUTS RECIPES | SPARKRECIPES
Banana-Nut Bread. Bananas and low-fat buttermilk give this old favorite its moistness and help lower the fat. CALORIES: 145.2 | FAT: 6.8 g | PROTEIN: 2.8 g | CARBS: 20 g | FIBER: 2.3 g. Full ingredient & nutrition information of the Banana-Nut Bread Calories. Very Good 4.2/5.
From recipes.sparkpeople.com


OLD FASHIONED BUTTERMILK DONUTS RECIPES - FOOD NEWS
5 cups all-purpose flour In a mixing bowl, beat the sugar and eggs together for 1–2 minutes. Slowly add remaining doughnut ingredients until well mixed together. Allow dough to set in the refrigerator while covered for about an hour. Using 1–2 cups additional flour, roll out dough with a rolling pin to about 1/2 inch thick.
From foodnewsnews.com


OLD-FASHIONED BUTTERMILK DOUGHNUTS - SPICY SOUTHERN KITCHEN
Instructions. 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. In a 2-cup liquid measuring cup, combine buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
From spicysouthernkitchen.com


DONUTS IN WARRENTON - YELP
Find the best Donuts on Yelp: search reviews of 5 Warrenton businesses by price, type, or location.
From yelp.com


OLD-FASHIONED BUTTERMILK DOUGHNUTS | RECIPE - PINTEREST
Dec 25, 2014 - These Old-Fashioned Buttermilk Doughnuts have a simple, but delicious taste and are incredible eaten while they are fresh and warm. Dec 25, 2014 - These Old-Fashioned Buttermilk Doughnuts have a simple, but delicious taste and are incredible eaten while they are fresh and warm. Pinterest. Today. Explore. When autocomplete results are available use up …
From pinterest.com


EASY HOMEMADE BUTTERMILK OLD FASHIONED DOUGHNUTS
In a sauce pan, bring together the powdered sugar, corn syrup, vanilla and water, stirring until smooth. Drop the hot doughnuts into the glaze mixture and use a fork or spoon to coat them completely in the glaze. Place the glazed doughnuts onto a wire rack set over a rimmed baking sheet to set, about 20 minutes.
From thedomesticrebel.com


OLD FASHIONED VIRGINIA COMFORT FOOD... - FROST DINER
Frost Diner: Old fashioned Virginia comfort food expeienced in a historic Diner - See 122 traveller reviews, 10 candid photos, and great deals for Warrenton, VA, at Tripadvisor. Warrenton Bed and Breakfast Warrenton
From tripadvisor.co.uk


OLD-FASHIONED BUTTERMILK DOUGHNUTS - THE OLD HEN
1 tablespoon cinnamon. 5 cups all-purpose flour. In a mixing bowl, beat the sugar and eggs together for 1-2 minutes. Slowly add remaining doughnut ingredients until well mixed together. Allow dough to set in the refrigerator while covered for about an hour. Using 1-2 cups additional flour, roll out dough with a rolling pin to about 1/2 inch thick.
From theoldhen.com


OLD-FASHIONED GLAZED BUTTERMILK DOUGHNUTS RECIPE (NO YEAST)
Add the melted butter and buttermilk and mix just until combined. Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms-- about 2-3 minutes. Transfer the dough to a lightly greased bowl and place it in the fridge to chill for at least one hour.
From crayonsandcravings.com


COMFORT FOOD – GF OLD FASHIONED DONUTS | TWO CHUMS
Enough peanut, sunflower or coconut oil to fill 3/4 of the frying pan you are using to fry the donuts. Glaze: 1 cup powdered sugar. Scant 1/4 cup warm water. 1-2 teaspoons vanilla. Add all three ingredients and whisk until smooth. Mix the flour (if you aren’t gluten free use regular all purpose flour),caster sugar*, baking powder, baking soda ...
From twochums.com


BUTTERMILK SAGE OLD FASHIONED DOUGHNUTS WITH BLACKBERRY ICING
Place int he refrigerator for an hour to let the dough chill. Spread a piece of parchment paper on a work surface, and dust with flour. Take care not to use too much flour, or it can change the texture of the doughnuts. Pour at least 3 cups of vegetable oil in a frying pan and heat to medium low heat.
From biscuitsandbooze.com


GLAZED OLD FASHIONED BUTTERMILK DONUT CAKE – 5 BOYS BAKER
Set aside. In another medium bowl, whisk the wet ingredients together. Add the wet ingredients to the dry and mix until just combined, don’t over mix. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
From 5boysbaker.com


OLD-FASHIONED BUTTERMILK DOUGHNUTS - ROCINANTE'S VOYAGES
Ingredients. 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
From svrocinante.com


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