Diner Style Powdered Buttermilk Doughnuts Recipes

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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

BUTTERMILK NUTMEG DROP DOUGHNUTS



Buttermilk Nutmeg Drop Doughnuts image

Provided by Food Network

Categories     dessert

Yield Makes about 15 doughnuts

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon freshly grated nutmeg
2/3 cup granulated sugar
1 large egg
1 large egg white
3/4 cup plus 2 tablespoons buttermilk
1/4 cup unsalted butter, melted and cooled
Mild-flavored vegetable oil, for deep-frying
1 cup granulated sugar blended with 1 teaspoon ground cinnamon, for rolling the hot fritters

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.

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.

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.

BUTTERMILK DOUGHNUTS



Buttermilk Doughnuts image

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

4 large eggs, room temperature
2 cups sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 cup buttermilk
Oil for deep-fat frying
Optional: cinnamon-sugar or confectioners' sugar

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.

POWDERED CAKE DOUGHNUTS



Powdered Cake Doughnuts image

Provided by Alex Guarnaschelli

Time 1h30m

Yield 10-12 doughnuts

Number Of Ingredients 14

2 quarts canola oil
2 cups all-purpose flour plus additional for rolling
1 1/2 cups cake flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons kosher salt
1/4 teaspoon nutmeg
1 envelope (1/4 ounce) active dry yeast
1/3 cup full-fat sour cream
1 large egg plus 3 egg yolks, lightly beaten
3/4 cup buttermilk, room temperature
2 teaspoons vanilla
1 to 1 1/2 cups confectioners' sugar

Steps:

  • Get ready: Pour the oil into a large saucepan (5 to 6 quart capacity). Prepare a baking sheet fitted with kitchen towels and a slotted spoon to remove and place the doughnuts as they emerge from the hot oil.
  • Mix the dry ingredients: in a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, salt and nutmeg. With your hand, make a hole in the center of the dry ingredients and pour the yeast in the center.
  • Make the dough: Place the sour cream in a heatproof bowl and warm gently over a pot of simmering water, like a makeshift double boiler, 2-3 minutes. When warmed, remove the bowl from the heat. Pour the sour cream directly over the yeast and allow the sour cream and yeast to sit 2-3 minutes. Gently mix with a rubber spatula then add your eggs, buttermilk, and vanilla. Gently stir until combined.
  • Cut the doughnuts: Sift a generous layer of flour onto 2 baking sheets. Flour a clean flat surface and turn the dough out. It will be sticky. Sift more flour on top of the dough, flour your hands and pat the dough until about 3/4 inch thick. Dip the cutter in flour so it won't stick. Cut a round and gently transfer to the floured baking sheets. Flour the cutter between each doughnut. Cut the rounds close together to avoid making too many scraps. Gather the scraps and roll into a ball.
  • Finish: Dip the smaller cutter in flour and cut a round out of the center of each doughnut to make the "hole". Save the small dough holes. Let the doughnuts rest 8-10 minutes.
  • Heat the oil: In a large, heavy-bottomed pot, heat the canola oil over medium low heat. Use a thermometer to monitor the temperature until the oil reaches 350F.
  • Fry and eat: Use a slotted spoon to submerge 5 doughnuts in a single layer in the hot oil. Fry until the bottoms are browned, 3-4 minutes. Use a slotted spoon to carefully turn each doughnut on their second side and fry an additional 3-4 minutes until browned. Remove and drain on the sheet fitted with kitchen towels. Repeat with the remaining doughnuts. Take care to allow the oil to reheat between batches. Flatten and cut the scraps for a few additional doughnuts. Fry the doughnuts holes as well. Cool for at least 15 minutes then toss in the powdered sugar.

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