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A donut being ripped in half

Fluffy Buttermilk Doughnuts with Cinnamon Sugar

Seriously light and delicious, these fluffy buttermilk doughnuts are so so good. Buttermilk makes the dough super tender and adds awesome flavour.
Makes around 12 doughnuts
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Proofing time 5 hours
Total Time 5 hours 30 minutes
Course Snack
Cuisine American, New Zealand
Servings 6
Calories 500 kcal

Equipment

  • A deep fryer OR a large pot + candy thermometer

Ingredients
  

Doughnuts

  • 200 ml buttermilk
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons instant yeast or 2 teaspoons active dried yeast
  • 40 grams melted, and slightly cooled butter
  • 380 grams all-purpose flour
  • 1 large egg
  • 1/2 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 yeast
    In 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 yeast
    In 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 (1/2 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.

Nutrition

Calories: 500kcalCarbohydrates: 73gProtein: 10gFat: 19gSaturated Fat: 15gCholesterol: 35mgSodium: 244mgPotassium: 153mgFiber: 3gSugar: 23gVitamin A: 100IUCalcium: 59mgIron: 3mg
Keyword Buttermilk, Doughnut
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