Try this Buttermilk Doughnuts recipe
- Carbohydrate 30.9964646666667 g
- Cholesterol 106.24 mg
- Fat 3.53615420833333 g
- Fiber 0.0721566661094626 g
- Protein 3.57955433333333 g
- Saturated Fat 0.930357751160417 g
- Serving Size 1 1 Donut (69g)
- Sodium 95.9877333333333 mg
- Sugar 30.9243080005572 g
- Trans Fat 0.439144038605417 g
- Calories 166 calories
Step-by-step
- Preheat fat fryer to 350F.
- Mix the eggs, sugar, oil, and buttermilk with a wire whisk until the sugar is dissolved and the yolks are broken up and distributed.
- Add the spices, vanilla, baking powder, baking soda, and salt; mix well.
- Fold the flour into the mixture until the ingredients are no longer wet.
- Let sit for 5 to 10 minutes. The batter will thicken by itself without needing more flour which would toughen the doughnuts.
- Drop half of the dough onto a floured board and knead lightly into a ball with folded ends underneath.
- Roll the dough into a round shape about 1/2 inch thick.
- Cut with a doughnut cutter.
- Knead the leftover dough into the second half of the mixture.
- Repeat kneading and rolling.
- Be very sparing with the flour.
- Dust the dough very lightly, but dont overflour.
- Your dough should not be sticky if left to rest for 5 to 10 minutes as instructed.
- Cook the doughnuts in hot oil, 1 inch deep in the pan.
- Brown the doughnuts for about 1 1/2 minutes on each side.
Allowing the mixed dough to rest for five to ten minutes is the single most critical window in this preparation, as it permits the proteins in the flour to hydrate fully without requiring additional dry powder that would yield a dense crumb. Buttermilk supplies lactic acid, which reacts with the baking soda to generate carbon dioxide bubbles, creating the necessary lift inside the hot fat fryer maintained at 350 degrees Fahrenheit. Spices such as ground nutmeg and ginger complement the sour dairy profile, cutting through the richness of the fried dough while anchoring the flavor in traditional New England baking styles. Maintaining the oil at a shallow depth of one inch prevents the raw centers from remaining undercooked while the exterior browns too rapidly.
Dough Handling and Frying Mechanics
Working the dough requires a delicate touch and minimal flour dusting on the board to prevent toughness. Fry the shaped rings for approximately ninety seconds per side until golden brown, monitoring the thermometer closely to keep the fat from scorching or cooling down. Overcrowding the pan causes the oil temperature to drop precipitously, resulting in grease absorption rather than proper frying.
Storage and Freezing Guidelines
Cooked fried pastries begin to stale rapidly due to starch retrogradation, losing their crisp exterior within hours of preparation. Unglazed fried rings can be frozen successfully for up to one month in airtight bags and subsequently recrisped in a 350-degree oven for five minutes before serving.
