Old Fashion Buttermilk Doughnuts

August 16, 2017

Old Fashion Buttermilk Doughnuts from Table for Seven:  The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!

The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!

Old Fashion Buttermilk Doughnuts from Table for Seven:  The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!

I'm such a sucker for a good doughnut.  

As previously mentioned, probably hundreds of time on this blog, I have quite a weakness for them.

How can you not?!  They are just so darn delicious and addicting.

Out of all the doughnut recipes already posted around here, I'd say the majority are of the baked variety. Why?  Well, let me explain...


Old Fashion Buttermilk Doughnuts from Table for Seven:  The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!

First, the convenience.  Let's face it, baking homemade doughnuts in a pan in much easier than using oil.  It's less time and clean up.  Plus, a little healthier than oil.  I mean, they are still doughnuts, but, you save a few calories by baking.

Second, I stink at frying doughnuts.  Majorly stink at it. Honestly, they never usually turn out very appetizing.  They are either burnt on the outside and raw in the inside or just plain burnt all over. 

I take full blame for my major error...not keeping track on the oil temperature!  My oil has usually been too hot and that just doesn't work out well in the end.  My most successful frying of doughnuts was a long time ago with these.  Until now..

Friends, we had major, significant success in the doughnut frying department. 

These doughnuts are really easy to make.  They take a little more time than your average baked doughnuts, but, are so worth.  That said, there is no yeast..so, no time waiting for dough to rise. 

First, mix your dough.  They key is not to over mix it.  It will be thick, but, if  it's a little lumpy, that's OK.

Then, turn your dough on a well floured surface a few times.  Roll it out to about 1/2 inch thick.  Then, cut out the dough.  For cutting out the dough..if you have a doughnut cutter, great, use that.  I don't have a doughnut cutter, so, I used the band from a medium size mason jar for the round portion and the top of a spice jar for the doughnuts holes.  Worked just fine.

Next, frying.  Be sure to keep track of your oil temperature!  You do not want it too hot.  Start frying once the oil temp is between 360-375 degrees.  If you don't have a thermometer..stick the handle of a wooden spoon into the oil.  If it's ready, the oil will bubble around the handle.

After you are done frying, you can either eat them plain (let them cool!) or coat with powdered sugar or a simple cinnamon sugar mixture.   If you use powdered sugar, wait until the doughnuts cool before coating.  If you opt for the cinnamon sugar mixture, let the doughnuts cool for a few minutes, but, be sure to coat while they are a bit on the warmer side. 

That's it.  ðŸ™Œ

Old Fashion Buttermilk Doughnuts are incredibly simple, delicious a total classic!


Give them a try and enjoy-

Old Fashion Buttermilk Doughnuts from Table for Seven:  The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!

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Old Fashion Buttermilk Doughnuts
Old Fashion Buttermilk Doughnuts from Table for Seven:  The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!
by Table for Seven
Prep Time: 00:30
Cook Time: 00:40
Ingredients (approx 18-20 doughnuts)
  • 1/2 cup ( 1 stick) butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 5 cups flour
  • 1 TBSP baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup buttermilk
  • canola oil, for frying
FOR CINNAMON SUGAR
  • 1 cup white sugar
  • 1 1/2 tsp ground cinnamon
Instructions
In a bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. Set aside.
In a mixing bowl, beat butter until creamy. Then, add in sugars, eggs, and vanilla until combined.
Gradually add in flour and buttermilk. Alternating between the two. Scrape down the sides of your bowl occasionally, if needed.
On a well floured surface, turn dough out. Roll dough out to approx 1/2 inch thick. Cut out dough with doughnut cutter or glass/lid.
In a large, heat proof pot, pour in oil. You will need to have approx 3 inches of oil in the pot. Heat oil until it reaches 360-375 degrees.
Drop doughnuts and doughnut holes into hot oil. Work in batches of about 3-4 doughnuts. Do not overcrowd your pot.
Cook each for only 1-2 minutes on each side.
Remove from hot oil and let doughnuts drain on a plate lined well with paper towels.
Mix cinnamon sugar ingredients in a bowl, then, coat warm doughnuts with mixture.
If desired, you can also coat cooled doughnuts with powdered sugar
Adapted from A Farmgirl's Table


Old Fashion Buttermilk Doughnuts from Table for Seven:  The classic doughnut! Super easy to make and so delicious. You will not be able to eat just one!

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