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
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
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.
More about "brown butter buttermilk donuts recipes"
OLD FASHIONED GLAZED BUTTERMILK DONUTS - LOVELY LITTLE …
From lovelylittlekitchen.com
3.9/5 (10)Category BreakfastCuisine AmericanTotal Time 30 mins
- In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter together until sandy. Add egg yolks and mix on medium speed until pale and fluffy.
- Turn speed to low, and alternate adding the flour mixture with the buttermilk, ending with the flour. Stop the mixer and scrap down the sides as needed.
OLD FASHIONED BUTTERMILK DONUTS - BARBARA BAKES™
From barbarabakes.com
4.4/5 (136)Estimated Reading Time 6 minsCategory BreakfastTotal Time 1 hr 2 mins
- In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In small mixing bowl, whisk together buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
- With speed on low, gradually mix in the remaining flour a little at a time. Add more or less flour as necessary to make a soft dough that is moist and slightly tacky. Cover bowl with plastic wrap and chill for 1 hour.
FLUFFY BUTTERMILK FRIED DONUTS - BAKING WITH BUTTER
From bakingwithbutter.com
4.9/5 (36)Total Time 5 hrs 50 minsCuisine AmericanCalories 298 per serving
- In a bowl of a stand mixer fitted with a dough hook, combine all the donut dough ingredients. Turn the mixer on low and combine until it forms a thick but slightly sticky dough. Keep mixing for around 8-10 minutes until the dough is smooth, glossy and elastic.
- Place the dough ball in a lightly greased bowl. Cover the bowl with an upside down plate or a lid and place it in the refrigerator for anywhere between 4 and 24 hours. The longer it’s left, the more flavor in the donuts. Once the dough is removed from the refrigerator it should be nice and airy and doubled in size.
- On a lightly floured bench, tip out the dough and roll it into a ½ inch / 1.3cm square. Use a donut cutter or a jar lid or glass to cut out the donuts (see post for more details.) Place the cut donut rings and the donut holes on parchment paper lined trays. Any leftover dough can be rolled out and cut again.
- Leave the donuts to slightly rise for around 35-45 minutes until they have puffed a bit. This timing is dependant on room temperature – the warmer the room, the faster they’ll rise.
BLACKBERRY GLAZED BROWN BUTTER BUTTERMILK DOUGHNUTS
From thekitchykitchen.com
Estimated Reading Time 2 mins
HOMEMADE BUTTERMILK DOUGHNUTS - BROWN EYED BAKER
From browneyedbaker.com
BAKED BUTTERMILK DONUTS - COOK THIS AGAIN MOM
From cookthisagainmom.com
FOODIE ON INSTAGRAM: "CHOCOLATE DONUT RECIPE SAVE AND FOLLOW FOR …
From instagram.com
BROWN BUTTER DONUTS | KITCHEN 335
From kitchen335co.com
BROWN BUTTER GLAZED OLD FASHIONED DONUTS - THE LITTLE …
From thelittleepicurean.com
BUTTERMILK DONUTS | BUTTERMILK BY SAM
From buttermilkbysam.com
BAKED BUTTERMILK DONUTS RECIPE - WE ARE NOT MARTHA
From wearenotmartha.com
STRAWBERRY GLAZED BROWN BUTTER / BUTTERMILK …
From thekitchykitchen.com
BAKED BUTTERMILK PUMPKIN DONUTS - THE CAFé SUCRE …
From thecafesucrefarine.com
BAKED BUTTERMILK DOUGHNUTS WITH A STRAWBERRY …
From adventuresincooking.com
OLD-FASHIONED BUTTERMILK DONUTS - FOOD & WINE
From foodandwine.com
BROWN BUTTER BIRTHDAY CAKE BAKED DONUTS - TOPPED WITH HONEY
From toppedwithhoney.com
OLD-FASHIONED BUTTERMILK BAR DONUTS RECIPE | THE KITCHN
From thekitchn.com
BROWN BUTTER BUTTERMILK DONUTS RECIPE | MOLLY YEH | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
BROWN BUTTER BAKED DOUGHNUTS - JOY THE BAKER
From joythebaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love