Old-Fashioned Buttermilk Doughnut Recipe

The beauty of an old-fashioned doughnut might seem too fancy to accomplish at home but it’s not as hard as it seems. With the right recipe and steps (for example, NEVER underestimate the importance of a preheated deep fryer), you can make these gorgeous flared masterpieces at home. The biggest secret is in allowing the doughnuts to fry long enough on side one that they flare.

DOUGHNUT INGREDIENTS:

  • 1 1/4 cup sugar
  • 2 large eggs
  • 3/4 cup sour cream
  • 1 cup buttermilk
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 tablespoon cinnamon
  • 5 cups all-purpose flour

In 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 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. Cut out with about a 2 1/2 inch doughnut cutter. Let cut-out doughnuts sit while preheating Crisco shortening in the deep fryer to 350F.

When deep fryer has reached 350F, drop up to three doughnuts at a time to cook. Cook first side for a few minutes or until light golden brown. Flip and cook on the other side until light golden brown as well. If flipped too soon, doughnuts will not get the flared look of an old-fashioned doughnut.

GLAZE INGREDIENTS:

  • 2 cups powdered sugar
  • 1-2 tablespoons water

Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Place each doughnut in glaze and when the first side is coated, flip to coat the on the other side. Drain extra glaze off by sitting doughnuts on a rack with a baking sheet underneath to catch glaze drips.

Because everyone deserves the right to enjoy a fancy doughnut.

Print Friendly, PDF & Email


16 thoughts on “Old-Fashioned Buttermilk Doughnut Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *