Best Buttermilk Cake Doughnuts Recipes

BUTTERMILK CAKE DOUGHNUTS

Steps:

• Make the doughnuts: Heat 4 cups/960 milliliters of oil in a large heavy bottomed pot (preferably wider than taller) over medium heat to 375 degrees.
• In a large bowl, whisk together flour, sugar, baking powder, kosher salt and nutmeg.
• In a medium bowl, whisk together sour cream, buttermilk, egg, egg yolk and 3 tablespoons oil. Add the wet ingredients to the dry, using a wooden spoon to gently mix just until a dough comes together (you want to keep it rather shaggy; do not overwork the dough).
• Transfer dough to a floured work surface and knead 4 or 5 times, just until no wet or dry spots remain, sprinkling in additional flour as necessary (dough should feel supple but not wet).
• Pat dough (no need to use a rolling pin here) to a thickness of about ¾-inch. Using a 3 1/8- to 3 1/4-inch ring cutter, punch out as many circles as you can. Using a 1 ¼-inch ring cutter, punch out the center of each circle. (Dipping the rings in flour before each cut helps to avoid sticking.) The scraps of dough can be gathered and gently pressed again two more times to cut the rest of the doughnuts, continuing to flour your work surface as needed.
• Working in batches, gently lower doughnuts into the oil (no more than 4 or 5 at a time). Fry on one side until deeply golden brown, about 2 minutes. Flip with tongs or a skimmer and continue to fry until golden brown and cooked through, another 2 minutes.
• Drain doughnuts on a wire rack lined with paper towels and proceed with remaining doughnuts, making sure the oil returns to temperature between batches.
• To make the vanilla glaze: In a medium bowl, whisk together powdered sugar, buttermilk, vanilla extract and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
• Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, chopped nuts or toasted coconut.
• To make the chocolate glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, buttermilk and salt until no lumps remain. Add additional buttermilk if necessary, 1 tablespoon at a time, to thin the glaze.
• Remove paper towel from wire rack. Dip each doughnut into the glaze on one side, letting excess drip back into the bowl, and return it to the wire rack. Sprinkle immediately with sprinkles, flaky sea salt, chopped nuts or toasted coconut.

BUTTERMILK CAKE DOUGHNUTS

Steps:

• 1. MAKE THE TOPPINGS: Vanilla Glaze: In a medium bowl, whisk all ingredients until smooth.
• 2. Chocolate Glaze: Heat the cream and butter until hot. Pour over the chocolate and allow to melt 1 minute. Whisk until smooth. Keep warm.
• 3. Cinnamon Sugar: Whisk together the sugar and cinnamon until evenly blended. You can also use powdered sugar!
• 4. MAKE THE DOUGH: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
• 5. In a medium bowl, whisk the eggs, buttermilk, sour cream and the melted, cooled butter until combined.
• 6. Combine the dry ingredients into the wet, and stir well to form a sticky dough.
• 7. Line one baking sheet with parchment paper and another baking sheet with two layers of paper towels. Turn the dough out onto a work surface (I use waxed paper) dusted with plenty of flour. Sprinkle the top of the dough with flour and pat it out until it is about ½-inch thick. Use two round cutters about 3" and 1". Dip the cutters in flour each time and cut out as many doughnuts as you can. Gently move the cut doughnuts (and holes) to the parchment lined flour-dusted baking sheet. Press the dough scraps back together and keep cutting until all dough is used.
• 8. Heat 1 1/2-2" of oil in a large pot or deep skillet to 350. Fry a few doughnuts at a time (depending on your pan) for 3-5 minutes, flipping when golden brown on the first side. Remove to the paper towel lined baking sheet to drain while you finish frying the rest.
• 9. Dip or roll in the topping of your choice.