Diner Style Powdered Buttermilk Doughnuts Recipes

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.

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.

SOFT BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

DINER-STYLE DOUBLE BURGERS

Steps:

• For the bacon onion magic: Heat a large saute pan over medium heat. Add the oil and bacon and cook until the fat has rendered and the bacon is crisp, about 8 minutes.
• Remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of the bacon fat in the skillet. Reserve the remaining bacon fat for another use, if desired.
• Add the butter to the bacon fat in the saute pan and melt over medium heat. Add the onions and cook over medium-low heat, stirring occasionally, until softened and lightly caramelized, about 15 minutes. Stir in the cooked bacon, then add the vinegar, sugar, thyme, salt and pepper and continue to cook over medium-low heat until the sauce has thickened and has a jam-like consistency, about 10 minutes. Remove from the heat and set aside.
• For the diner-style burger sauce: Combine the ketchup, mustard and onions in a small bowl or airtight container until ready to use.
• For the diner-style double burger: Heat a double-burner griddle over medium-high heat for at least 10 minutes. Season the griddle with the oil to prevent sticking.
• Meanwhile, loosely form the meat into eight 2-ounce balls and set aside.
• Put the balls of meat on the griddle and smash them very flat with a large heavy-bottomed metal spatula. Season with salt and pepper and top each smashed patty with 1/2 tablespoon Bacon Onion Magic. Cook, undisturbed, until well browned, about 1 minute. Flip the patties and top each one with 1 cheese slice. Cook until the cheese is melted around the edges and the bottom of each burger is browned, about 2 minutes.
• Meanwhile, on each potato roll bottom, spread 1/2 tablespoon Diner-Style Burger Sauce and top with 6 pickle slices. Make double patties on the griddle pan by stacking 4 of patties with the remaining 4 patties cheese-side up. Transfer the double patties to rest on top of the pickle slices. Spread 1/2 tablespoon Diner-Style Burger Sauce on each of the bun tops, then serve.

BUTTERMILK DOUGHNUTS

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.

BUTTERMILK DOUGHNUTS

Steps:

• In bowl of a mixer fitted with a paddle, combine 1 cup flour, sugar, baking soda, baking powder, salt and nutmeg. In another bowl, whisk together buttermilk, melted butter, whole eggs and yolk. With mixer on medium speed, pour liquid into dry ingredients and beat for 10 seconds to make a homogeneous batter.
• Lower speed and add remaining 2 cups flour; mix until just combined, about 30 seconds. Using a wooden spoon or rubber spatula, give dough a thorough mix, in case liquid on bottom of mixing bowl has not been thoroughly combined. Dough will be quite moist and tacky, somewhere between a thick cake batter and a cookie dough.
• In a cast-iron Dutch oven or deep, heavy pan, heat shortening and lard to 375°F Meanwhile, dust a work surface and a rolling pin with flour. Roll out dough to 1/2-inch thickness. Dip a 2 1/2-inch doughnut cutter in flour and cut out doughnuts. Gather scraps, roll them out and cut out more doughnuts. Let sit for 5 minutes before frying.
• Add doughnuts to oil, 4 or 5 at a time. As doughnuts rise to top, flip them using a slotted spoon. Let cook for 50 seconds, until well browned, and flip again. Fry for same amount of time on other side. Drain on paper towels. Let oil return to 375°F before frying subsequent batches. Eat warm, as is, or let cool and dust with powdered sugar.

BUTTERMILK DOUGHNUTS

Steps:

• Heat oil 3-4 inches to 375F degrees in deep fryer or kettle.
• Add the ingredients into large bowl.
• Blend 1/2 minute at low speed.
• Beat 2 minutes at medium speed.
• Stir in remaining flour.
• Turn dough on a flour surface.
• With 3/8" thick cut with floured doughnut cutter.
• Put into hot oil until done.