A cake-like buttermilk doughnut recipe that gets fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
Ingredients
- vegetable oil for frying: 2 cups
- buttermilk: 2 cups
- white sugar: 1 cup
- eggs: 2 piece (beaten)
- sifted all-purpose flour: 5 cups
- baking soda: 2 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- ground nutmeg: 1 tsp
- ground cinnamon: 0.25 tsp
- butter: 0.5 cup (melted)
- confectioners' sugar: 3 cups
- margarine: 1 Tbsp (softened, optional)
- vanilla extract: 0.5 tsp
- milk: 2 Tbsp (or as needed)
Metric Conversion
Stages of cooking
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Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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Prepare doughnuts: Whisk buttermilk, 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.
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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.
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Make glaze: Beat confectioners' sugar, margarine, and vanilla together in a bowl until smooth. Gradually add milk, stirring constantly, until the desired glaze consistency is reached.
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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.
