Glazed Buttermilk Cake Doughnuts Recipes

BUTTERMILK DOUGHNUTS

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.

GLAZED BUTTERMILK DONUT CAKE

Steps:

• Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.
• Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.
• Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.
• Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.

GLAZED BUTTERMILK DONUT CAKE

Steps:

• Preheat the oven to 350 deggress F. With a stand or hand mixer, beat sugar and butter on medium-high speed until combined and fluffy- about 3 minutes. Be sure to stop in between to scrape down the sides of the bowl.
• Add eggs in one at a time, stiring in between each egg. Add in vanilla extract and beat until combined.
• In a medium bowl, whisk together flour, baking powder, baking soda, and nutmeg. Gradually add 1/2 cup of flour mixture at a time to the butter mixture alternating with 1/4 cup of buttermilk at a time. Beat together on low speed until each increment is combined.
• Grease a bundt pan liberally with butter or nonstick baking spray. Spoon the cake batter into prepared bundt pan and be sure to firmly tap the bundt pan on the counter 4-6 times to release any air bubbles.
• Bake the cake for 50-55 minutes depending on your oven. To check to see if the cake is fully cooked, insert a toothpick in the center of the cake. If it comes out clean, the cake is fully cooked. Let the cake cool in pan on a wire rack for 10 minutes.
• While the cake is still cooling, carefully and gently invert cake out of pan on a serving platter. Sine the cake is still warm, some of the icing will absorb into the cake.
• Line foil pieces around the cake by gently lifing the outter perimeter of the bundt cake to insert foil underneath- the foil only needs to be touching the edge. I use about four 5-6 inch pieces of foil to go around the whole cake. This will catch any excess glaze that drips off the cake.
• Whisk together powdered sugar and heavy cream until smooth. Add more powdered sugar if the glaze is too watery. Drizzle the glaze over the cake and let sit to set for 15-20 minutes. Remove the foil and enjoy!

SUNDAY BRUNCH: GLAZED BUTTERMILK CAKE DOUGHNUTS RECIPE

Steps:

• Whisk together the buttermilk, egg, egg yolks, and grapeseed or canola oil. Sift 2 cups of the flour into another bowl (or simply put it in the bowl and fluff it up with a whisk).
• In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 1 3/4 cups flour, the granulated sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and lemon zest. Mix on low speed to combine. Add the buttermilk mixture and continue mixing just until the dough comes together. Remove the bowl from the mixer and use a spatula gently to fold in the 2 cups of flour you set aside. The dough will be very sticky.
• Transfer the dough to a 12 x 14 inch sheet of waxed or parchment paper. Put a second sheet of paper on top and roll the dough between the paper to an 8 x 10 inch oval 3/4 inch thick. Put the dough, still between the sheets of paper, on a baking sheet and freeze until it is firm enough to cut, about 30 minutes.
• Take the dough from the freezer and remove the top sheet of paper. Dust the dough with flour and replace the paper. Flip the dough over and remove and discard the bottom sheet of paper (which is now on top). Now the dough is loosened from the paper and should be easy to cut.
• Lightly coat a baking sheet with nonstick cooking spray or rub with a paper towel dipped in canola oil.
• Cut out the doughnuts using a floured 3-inch round cutter. Cut out 1-inch centers (I used a knife, since I don't have a cutter that small; this was a pain in the neck but got the job done). Transfer the doughnuts to the prepared baking sheet. Re-roll the scraps and repeat to make a total of 13 doughnuts and 13 holes. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 1 day. (If making dough ahead, bring it to room temperature before frying. I also experimented with freezing the dough, wrapped in parchment, at this point and defrosting completely before frying; the resulting doughnuts were excellent, but it was very hard to pry the defrosted dough from the parchment paper. I should have transferred the frozen donuts to a greased baking sheet, covered with plastic wrap, and defrosted in the refrigerator.)
• Just before frying, prepare the glaze by whisking together the confectioners' sugar and 1/4 cup hot water; use a bowl wide enough to dip a donut in. Prepare a plate lined with paper towel for draining the donuts and have your bowl of glaze waiting next to a rack set over a baking sheet (to catch drips).
• In a large high-sided skillet or wide pot (I use my 5-quart Dutch oven), heat 2 inches of oil over a medium high flame until it registers 375°F on a candy or frying thermometer. Fry the doughnuts 3 at a time until golden brown, about 3 minutes total, carefully turning them with a wire skimmer or slotted spoon halfway through. I adjusted the heat to keep the temperature between 365 and 375 when it threatened to climb past 380. Use your skimmer to remove the doughnuts to the paper towel-lined plate to drain for a second and immediately dip one side of each doughnut into the glaze. Put the doughnuts, glaze side up, on the rack; let set until the glaze sets, about 3 minutes.
• Fry doughnut holes 1 minute per batch. Drain, glaze, and let set. Serve the doughnuts and holes warm or at room temperature on the day they are fried. This Recipe Appears In Happy National Doughnut Day

BAKED BUTTERMILK DONUTS

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.