Buttermilk Doughnut Coffeecake Recipes

GLAZED BUTTERMILK DONUT CAKE

Steps:

• Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray.
• Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium-high speed until pale and fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl as needed. Add eggs 1 at a time, beating until just combined after each addition. Add vanilla, beating until just combined.
• Whisk together flour, baking powder, salt, nutmeg, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
• Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, about 50 minutes. Let cool in pan on a wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour.
• Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Slice and serve.

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.

IRISH COFFEE CAKE DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, salt and nutmeg in a large bowl until completely combined. Whisk together the buttermilk, sour cream, whole egg, yolk, espresso powder, oil and vanilla in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat out the dough to 3/4 inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3-inch cutter. Then use a 1-inch cutter to punch out the center of each round. (Dip the cutters in flour before each cut to avoid sticking.) Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts and 8 doughnut holes).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in vegetable oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, coffee cream liqueur and Irish whiskey in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.

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.

BLUEBERRY BUTTERMILK COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
• In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan.
• In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
• Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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.

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:

• 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 DOUGHNUT COFFEECAKE

Steps:

• Sift together the first five ingredients in a large bowl. In a small bowl beat the next four ingredients until well blended. Add the egg mixture to the flour mixture and stir just until evenly moistened. Batter will be stiff. Spread batter evenly in an oiled 4-cup metal ring mold and bake in a 375° oven until browned, about 20 minutes.
• MEANWHILE: Prepare orange syrup by combining the juice and sugar and bringing to a boil over med-hi heat until reduced to 1 1/2 cups.
• BACK AT THE RANCH:
• Remove cake from oven and while still in the pan use a long skewer to pierce holes all the way through to the bottom of the pan at 1/2-inch intervals. Immediately spoon the orange syrup onto cake, letting it soak completely between additions. Let stand for about 15 minutes then invert cake onto a platter. Sift powdered sugar onto cake.