Best Golden Buttermilk Puff Doughnuts Recipes

OLD-FASHIONED BUTTERMILK DOUGHNUTS

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.

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.

EASY DOUGHNUT PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
• Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
• Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
• Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

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:

• 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.

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

GOLDEN BUTTERMILK PUFF DOUGHNUTS

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.

BUTTERMILK PUFFS

Steps:

• In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
• Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
• Add oil, buttermilk and egg; beat until smooth.
• Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
• Fry only 4-5 puffs at a time until golden brown on all sides.
• Drain on paper towels.
• Glaze the warm puffs, or roll in cinnamon/sugar mixture.

BUTTERMILK DOUGHNUTS

Steps:

• Beat eggs until thick and lemony in color.
• Add sugar and beat until smooth.
• stir in vanilla.
• Sift dry ingredients together.
• Add to egg mixture alternating with the buttermilk.
• Turn out onto flour board and roll to 1/2 inch thickness.
• Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
• Drain on paper towels.
• Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.

GOLDEN PUFF DONUTS

Steps:

• 1. mix the flour, sugar, baking powder and nutmeg. add the oil, milk, and egg. stir until well mixed. drop by tsp full into hot oil. deep fry about 3 minutes. app temp 375 of the oil. you can tell by the brownness of the donuts. make small so they will not be doughy in the middle. take out drain on paper towels. roll in powdered sugar or cinn sugar. will make app 30 to 36 donut holes.