Old Fashioned Buttermilk Doughnuts

What do you with your 3 year-old on a cold winter day?  Make doughnuts!  While the summer months are not a very desireable time to be slaving over a hot stove, winter month on the other hand provide a cozy setting. 

I don't know about you, but most doughnut selections these days come in the day-old variety: soggy, been on the shelf for a day or half a day.  Unless you are a very early birdy, you will not have fresh, HOT doughnuts as an option should the craving strike you.

I like to cook up the doughnut holes too. They make great bite-sized treats for kids or parties.

Doughnuts for me are a very, very occasional treat, probably because they pack such a punch in the calorie department that I'm just not willing to run the extra 2 miles for one doughnut.  But, when I do opt to add the extra workout, I want it to be worth it.  Know what I mean?  I want it to be good, as in, when I'm sweating my guts out during a workout I am thinking, "that doughnut was SO worth it." 

Here is the recipe that I stumbled upon.  It is from Cookin' with the Crazy lady by Trish Jenkin.  I actually spoke with Trish and she mentioned that her site is currently down, but you can contact her directly to get her cookbook: 435-851-1662.  Absolutely awesome recipe--it produced the exact texture and style of doughnut that I was looking for.  I topped it with a simple glaze and my 3 year-old added the sprinkles. 

Old Fashioned Buttermilk Doughnuts
(Print this recipe)
1 c. buttermilk
1 egg
2 Tbs. butter, melted
1 c. granulated sugar
2 1/2 c. all-purpose flour
1 tsp. soda
pinch of salt
enough vegetable oil for frying 2" deep (will vary with size of pan)

Directions:
1.  In a large cast-iron pot or large sauce pan, heat 2 inches of oil over medium low heat.

2.  Combine buttermilk, egg, and melted butter in a small bowl.  In a separate, larger bowl combine the dry ingredients: sugar, flour, soda and salt.

3.  Add the wet ingredients to the dry until barely combined so as not to activate the gluten in the flour.  Overmixing will make the doughnuts tough.

4.  Lightly roll out on a floured surface and cut with a biscuit cutter. 

One of my secrets for this as well as biscuits is to push the sides in and make a plump pillow of dough.  Dough that is smooshed down with a rolling pin makes for flat biscuits and doughnuts.

So easy a 3 year old can do it! 

Dip in flour so it won't stick to the holes.

5.  Test the temperature of the oil by dropping in a tiny piece of left over dough.  If the dough sinks to the bottom with no bubbles, your oil is not hot enough.  If it massively bubbles and burns right away, allow your oil to cool off a little. 

The standard wooden spoon test (put the end of a wooden spoon in the oil and see if it bubbles) can work but in reverse: if there are bubbles around the wooden spoon, then the oil is too hot. 
The picture below shows no bubbles coming around the spoon.

What you want is for bubbles to start around the dough but to be gradual so the doughnuts will be able to cook all the way through an not burn. 
6.  When the oil is at the desired temperature, drop in the doughnuts, being careful to not overcrowd the pan.  This keeps the oil at the right temperature and keeps the doughnuts from sticking together.

Cook until golden brown on one side, about 4-5 minutes and then turn them over and cook another 3-4 minutes.  One of the ways I like to check for doneness is to look at the center of the hole--when it is also golden, I flip them.
If you find you need to add more oil to the pan (you don't want your doughnuts touching or sitting on the bottom of the pan) make sure to remove all doughnuts, add the oil, and wait for the temperature to come back up.  If you just add the oil before removing the doughnuts, you will drop the temperature of the oil and the cooler oil just coats the doughnuts instead of cooking them...yuck.
7.  When golden on both sides, remove doughnuts and place them on paper towels and allow to cool before glazing.

6.  For the glaze, mix 2 cups powdered sugar with 1-2 Tbs. milk or water, I prefer milk, in a bowl that is deep so that you can push the doughnuts down without hitting the bottom and so you can truly coat them.  The frosting should slightly ribbon off the whisk.

  

Dip and push down the tops of the cooled doughnuts and then sprinkle with sprinkles or leave plain.

My 3 year-old doing the sprinkles.

Read more...