Easy Buttermilk Doughnuts

breakfast is ready!

piled high and frosted in vanilla icing

Calling all mamas! 

These doughnuts are so easy that you will love making them and your children will LOVE to eat them! No rise time, quick to make without a mixer; just a bowl and a spoon, and they come out better than you can buy. I dunked mine into a vanilla icing and a cinnamon/sugar. You must try these and let me know what you think. 

I set out to make these this morning and it took me about 30 minutes from start to finish.

I'm going to make the dough for these on my next baking day, freeze in a Ziplock bag and bring on my next camping trip to fry-up. Quick, easy, gourmet and kid approved!

take the middle of the donuts, throw those in the fryer, and coat in cinnamon and sugar

 Printable Recipe

Buttermilk Doughnuts
Yield: About 10 doughnuts and 15 doughnut holes
Prep Time: 30 minutes| Cook Time: 30 minutes

For the Doughnuts:
31/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. freshly ground nutmeg
1 tsp. ground cinnamon
2 eggs
3/4 cup buttermilk
1/4 cup sour cream
1/4 cup butter, melted and cooled
Vegetable oil for frying

For the chocolate glaze:
4 ounces dark chocolate, coarsely chopped
1/2 cups heavy cream
2 tbsp. butter

For the vanilla glaze:
2 cups powdered sugar
1/4 cup milk
11/2 tsp. vanilla extract

For the cinnamon sugar coating:
11/4 cups granulated sugar
3 tbsp. ground cinnamon

right before the fryer

piled high after their hot oil bath

lay on paper towel to drain off any excess oil

waiting in anticipation for these yummies
Make the doughnuts, line one baking sheet with parchment paper and another baking sheet with two layers of paper towels.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again. 

Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky dough.

Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1/2 inch thick. Use two round cutters (31/4 inch and 11/2 inch). Dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange dough and doughnut holes on the parchment -lined baking sheet, pat the dough scraps back togerther, and use them to make as many more doughuts and doughnut holes as possible. Chill the dough while you heat the oil. 

Pour enough oil into a deep skillet to make a layer approximately 1 inch deep. Slowly heat the oil over medium-high heat until it is 365 degrees F.

While you are waiting for the oil to reach temperature, make the toppings.

Chocolate glaze:
place the chopped chocolate in a medium wide mouthed bowl. In a small saucepan, heat the cream until it is just about to boil. Pour the cream over the chocolate and wait 1 minute. Whisk until smooth. Whisk in the butter, keep the mixture warm.

Vanilla glaze:
In a medium bowl, whisk together all the ingredients.

Cinnamon sugar topping:
Combine all the ingredients in a bowl.

Fry the doughnuts:
Once the oil reaches the right temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the skillet-make no more than 3 doughnuts at a time. Once they have browned on one side (about 2 minutes) turn the doughnuts over. Using a spider or slotted spoon transfer to a paper towel lined baking sheet. The doughnut holes will cook up faster about 1 minute per side.

Assemble the doughnuts:
Once you have finished frying, work quickly to dip the doughnuts in the toppings of your choice. 

Adapted from Brown Eyed Baker and Baked Explorations

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