Buttermilk Glazed Doughnuts
These doughnuts rely on a sturdy, cake-like dough leavened with baking powder rather than yeast, meaning they are ready to fry as soon as the dough rests. The key is to keep the oil temperature steady so the exterior sets to a deep golden brown while the interior remains tender and light.
Mind the oil temperature.
If the oil is too cool, the doughnuts soak up grease; too hot, and they burn before the center cooks through. Keep a thermometer clipped to the pot.
- Heavy-bottomed Dutch oven
- Candy thermometer
- Doughnut cutter
- Wire cooling rack
- Slotted spoon
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 2 tspbaking powder
- 1/2 tspsalt
- 1/4 tspground nutmeg
- 1/4 cupunsalted butter, melted
- 1/2 cupbuttermilk
- 1large egg
- 2 cupsconfectioners' sugar
- 3 tbspmilk
- 1 tspvanilla extract
- As neededneutral frying oil
Gentle Handling
Handle the dough as little as possible once it is rolled out. Overworking the flour develops gluten, which makes the doughnuts tough instead of cakey.
The method.
Mix the dry ingredients
Whisk the flour, sugar, baking powder, salt, and nutmeg in a large bowl to ensure the leavening is evenly distributed.
Combine the wet
In a separate bowl, stir the melted butter, buttermilk, and egg together. Pour this into the dry mixture and fold until just combined.
Roll and cut
Turn the dough onto a floured surface. Pat it to 1/2-inch thickness. Use the doughnut cutter to punch out the rings; gather the scraps gently and re-roll only once.
Heat the oil
Fill your pot with 3 inches of oil. Heat to 350°F (175°C). Use a thermometer to maintain this range throughout the process.
Fry the doughnuts
Lower the doughnuts into the oil three at a time. Fry for about 2 minutes per side until deep golden. Drain them on a wire rack set over a tray.
Glaze
Whisk the confectioners' sugar, milk, and vanilla into a smooth, thin paste. Dip the warm doughnuts into the glaze and set them back on the rack to harden.
Other turns to take.
Spiced Sugar
Toss the doughnuts in a mixture of granulated sugar and cinnamon immediately after frying instead of applying a liquid glaze.
Chocolate Dipped
Add two tablespoons of cocoa powder to the glaze for a richer finish.
When it doesn't go to plan.
Test the oil by dropping a tiny piece of dough in; it should bubble and float to the surface immediately.
Place a baking sheet under your cooling rack to catch the excess glaze drip.
Don't crowd the pot, or the oil temperature will drop too quickly.
The ones that keep coming up.
Can I use low-fat buttermilk?
Yes, but full-fat buttermilk provides a better texture to the final crumb.
How long do these stay fresh?
These are best consumed within 6 hours of frying; the glaze will lose its crispness if stored in an airtight container.