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.
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
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.
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.
MCKENZIE'S BUTTERMILK DROP DONUTS
This recipe for McKenzie's Buttermilk Donuts is from Tastee Bakery who bought out some of their recipes. They are just a simple buttermilk donut ball. Very delicious!!
Provided by Pat Duran
Categories Sweet Breads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Whisk together the first 6 ingredients in a medium bowl.
- 2. Add remaining ingredients to the dry and stir just until moistened well.
- 3. Drop by spoonful in a steady 350^ temperature pan of canola oil. Fry until golden. Remove and drain on paper toweling.
- 4. Dip in powdered sugar glaze or shake in a cinnamon/sugar mixture;or just eat them plain.
EASY "DROP" DOUGHNUTS
My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX
Provided by Mamas Kitchen Hope
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
- Add oil, milk, egg and vanilla and mix well.
- Heat oil to (?) degrees. Drop by spoon into hot oil.
- Fry until light brown on both sides turning once.
- Drain well on paper towels or brown paper bag.
- Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.
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
GOLDEN BUTTERMILK PUFF DOUGHNUTS
Make and share this Golden Buttermilk Puff Doughnuts recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 13m
Yield 24 doughnuts
Number Of Ingredients 10
Steps:
- Heat a deep-fryer to 374 degrees.
- In a bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, salt and nutmeg.
- In another small bowl, combine/whisk together 1/4 cup oil, buttermilk and the egg; mix well to combine, add to flour mixture, and mix until very well combined with a wooden spoon.
- Drop by teaspoonfuls into 6 cups hot oil (375 degrees); fry about 1-1/2 - 2 minutes, or until very light golden brown.
- Remove, and drain on paper towel.
- Roll in 1/2 cup sugar, mixed with cinnamon.
- Note: It is impotant to keep the oil temperature at a steady 375 degrees, otherwise the doughnuts will be overdone, and won't have a light texture.
Nutrition Facts : Calories 571.2, Fat 57.2, SaturatedFat 7.5, Cholesterol 8.1, Sodium 164.7, Carbohydrate 14.9, Fiber 0.4, Sugar 6.7, Protein 1.6
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