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
SUNDAY BRUNCH: GLAZED BUTTERMILK CAKE DOUGHNUTS RECIPE
All you need to make the best doughnuts you have ever eaten is patience with sticky dough, a frying or candy thermometer, and a willingness to turn a blind eye to the amount of oil it takes to cook them.
Provided by Robin Bellinger
Categories Breakfast Brunch Dessert Breakfast and Brunch Desserts Doughnuts
Time 2h20m
Yield 13
Number Of Ingredients 14
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
Nutrition Facts : Calories 503 kcal, Carbohydrate 66 g, Cholesterol 72 mg, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 271 mg, Sugar 33 g, Fat 24 g, ServingSize 13, UnsaturatedFat 0 g
BUTTERMILK CAKE DOUGHNUTS RECIPE
A buttermilk cake doughnuts recipe flavored with nutmeg and vanilla. Serve warm for breakfast or brunch plain or dipped in sugar or a glaze. Make the dough the night before so it has a chance to rest and fry them in the morning.
Provided by Laura Warnke - VintageCooking.com
Categories Breakfast
Time 1h15m
Yield 36
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine the buttermilk, eggs, sugar, and melted butter and mix well.
- Add all remaining ingredients and mix well.
- Chill overnight in a covered bowl.
- Roll out on a floured surface to ½" thick and cut with a 2-1/2" to 3" round doughnut cutter.
- Fry in hot vegetable oil, about 4" deep, at 370-380 degrees until golden brown. Maintain a constant temperature for the vegetable oil.
- Remove and drain on a few layers of paper towel. Serve warm. Glaze, sugar or frost the doughnuts to your liking.
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.
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
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