This easy recipe for doughnuts is made with buttermilk and they are so so good. Buttermilk makes the doughnut dough super tender and adds awesome flavour.
This is a fluffy buttermilk doughnut recipe for fried doughnuts, but it's super light and not heavy at all. Once you start eating them, you kinda don't wanna stop!
The acidity in the buttermilk in this recipe gives a real tenderness to the dough, and adds a touch of tanginess that pairs well with the sweetness of the cinnamon sugar coating. This recipe is best made over a period of two days, so the dough can proof overnight in the refrigerator for optimal flavour.
Quick question - do you say buttermilk donuts or doughnuts? I've always been under the impression that doughnuts contain yeast and are fried, and that donuts are the baked variety without yeast. Either way, this post will show you how to make buttermilk donuts or doughnuts from scratch!
The Buttermilk
I made these buttermilk doughnuts because I have been making cultured butter a fair bit lately, and in turn with that comes buttermilk. When you make your own butter, the butter solids split away from the buttermilk and it's really easy to drain the butter and leave all this glorious buttermilk behind.
Now, you don't have to make your own buttermilk, store bought works just as well. I reckon it's just that little bit more satisfying when you make it yourself. Oh, and the cultured butter is so so good as well. Golden, creamy and delicious. Learn to make cultured butter (and buttermilk!) here.
The Dough
The dough consists of buttermilk, sugar, flour, butter, egg, yeast, salt and vanilla. It's a very simple dough in terms of ingredients. The main flavour comes from the frying of the doughnut and the cinnamon sugar coating at the end.
It makes quite a thick dough, that starts off slightly sticky. It's easiest when made using a bench mixer with a dough hook, but it can absolutely be made by hand too.
Mix it together until the dough becomes smooth and elastic. This takes around 8-10 minutes of mixing with the bench mixer. If doing this by hand it will be around 12-15 minutes worth of kneading.
Now the dough needs to proof. This step is best done in the refrigerator so the rising is slowed down and the flavour has time to develop.
Place the dough ball in a lightly greased bowl.
I cover the bowl with an upside down plate or a lid and pop it in the refrigerator for anywhere between 4 and 24 hours. The longer it's left, the more flavour in the doughnut.
Once the dough is removed from the refrigerator it should be nice and airy and doubled in size.
The Shaping
I'm shaping these doughnuts as a traditional ring shape. You can buy special doughnut cutters but I use a large mason jar band and a really small jar lid for the middle hole. I had to improvise but they work really well.
On a lightly floured bench, tip out the dough and roll it into a 1.3cm thick (½ inch) square. Use a doughnut cutter or jar lids to cut out the doughnuts. Place the cut doughnut rings and the doughnut holes on baking paper lined trays.
Any leftover dough can be rolled out and cut again.
Doughnut Rising
Now the doughnuts are left once more to rise, but only for a short time. The more they rise, the lighter they'll be but it also means it will be harder to remove them when it comes time to fry them. It's about finding a happy medium.
I usually leave them for around 45 minutes until they have puffed a bit. This is dependant on room temperature though - the warmer your room, the faster they'll rise.
Frying and Coating the Doughnuts
When the doughnuts have risen, pour the frying oil into a deep fryer or a deep pot and heat it to 190°C (375°F). If you're not using a deep fryer (which usually come with a thermometer) you'll need a candy thermometer for this. One that can handle reading a high temperature.
Place the sugar and cinnamon for the topping in a bowl and set it aside.
Fry the doughnuts only a 2-3 at a time depending on the size of your pot. You don't want to add too many at a time because they will lower the oil temperature and if it drops too much your doughnuts won't fry well and will absorb too much oil. Fry them for around 45 seconds each side. It will be less for the smaller doughnut holes.
Ensure the oil in the pot stays hot, but don't let it surpass 190°C (375°F), or the doughnuts will burn before they have a chance to cook in the middle.
After frying, use a slotted spoon to remove the doughnuts from the oil, let them drip for a few seconds then place them while hot, into the sugar bowl. Use tongs or two forks to flip the doughnuts in the sugar to coat them on all sides. Place the coated doughnuts on a rack, then repeat the process with the remaining doughnuts.
Enjoying the Doughnuts
For ultimate fluffy buttermilk doughnuts, they are best enjoyed on the day they are fried but they can be stored once cooled, in an airtight container at room temperature for up to 2 days.
Have you made these fluffy buttermilk doughnuts? Tag me and let me know! @home_grown_happinessnz
Fluffy Buttermilk Doughnuts with Cinnamon Sugar
Equipment
- A deep fryer OR a large pot + candy thermometer
Ingredients
Doughnuts
- 200 ml buttermilk
- 2 Tablespoons sugar
- 1 ½ teaspoons instant yeast or 2 teaspoons active dried yeast
- 40 grams melted, and slightly cooled butter
- 380 grams all-purpose flour
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frying and Coating
- 1-2 litres vegetable oil
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- If using instant yeastIn a bench mixer bowl, add all the doughnut ingredients. Use a dough hook and turn the mixer on low speed to combine all the ingredients. Continue mixing for around 8-10 minutes more, increasing the mixing speed a bit. Mix until the dough is smooth, glossy and elastic. If using active dried yeastIn a bench mixer bowl, combine the buttermilk, sugar and active dried yeast. Leave it to sit for 5 minutes until foamy. Add in the remaning doughnut ingredients and mix together for around 8-10 minutes more, increasing the mixing speed a bit. Mix until the dough is smooth, glossy and elastic.
- Place the dough ball in a lightly greased bowl.Cover the bowl with an upside down plate or a lid and pop it in the refrigerator for anywhere between 4 and 24 hours. The longer it’s left, the more flavour in the doughnut. Once the dough is removed from the refrigerator it should be nice and airy and doubled in size.
- On a lightly floured bench, tip out the dough and roll it into a 1.3cm thick (½ inch) square. Use a doughnut cutter or a jar lid or glass to cut out the doughnuts (see post for more details.) Place the cut doughnut rings and the doughnut holes on baking paper lined trays.Any leftover dough can be rolled out and cut again.
- Leave the doughnuts to slightly rise for around 30-45 minutes until they have puffed a bit. This timing is dependant on room temperature – the warmer the room, the faster they’ll rise.
- When the doughnuts have risen, pour the frying oil into a deep fryer or a deep pot and heat it to 190°C (375°F).
- Place the sugar and cinnamon for the topping in a bowl and set it aside.
- Fry the doughnuts only a 2-3 at a time depending on the size of your pot. You don’t want to add too many at a time because they will lower the oil temperature and if it drops too much your doughnuts won’t fry well and will absorb too much oil.Fry them for around 45 seconds each side, so each side is a deep golden brown. It will be less for the smaller doughnut holes.
- After frying, use a slotted spoon to remove the doughnuts from the oil, let them drip for a few seconds then place them while hot, into the sugar bowl. Use tongs or two forks to flip the doughnuts in the sugar to coat them on all sides.Place the coated doughnuts on a rack, then repeat the process with the remaining doughnuts.
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