Golden Buttermilk Puff Doughnuts Recipes

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BUTTERMILK DOUGHNUTS

Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.

Provided by krisyk

Categories     Bread     Quick Bread Recipes

Time 25m

Yield 36

Number Of Ingredients 15



Buttermilk Doughnuts image

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
  • Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
  • Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
  • Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 30 g, Cholesterol 17.7 mg, Fat 4.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 188.7 mg, Sugar 16.6 g

2 cups vegetable oil for frying
2 cups buttermilk
1 cup white sugar
2 large eggs, beaten
5 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
½ cup melted butter
3 cups confectioners' sugar
1 tablespoon margarine, softened
½ teaspoon vanilla extract
2 tablespoons milk, or as needed

GOLDEN BUTTERMILK PUFF DOUGHNUTS

Make and share this Golden Buttermilk Puff Doughnuts recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breads

Time 13m

Yield 24 doughnuts

Number Of Ingredients 10



Golden Buttermilk Puff Doughnuts image

Steps:

  • Heat a deep-fryer to 374 degrees.
  • In a bowl, combine flour, 1/4 cup sugar, baking powder, baking soda, salt and nutmeg.
  • In another small bowl, combine/whisk together 1/4 cup oil, buttermilk and the egg; mix well to combine, add to flour mixture, and mix until very well combined with a wooden spoon.
  • Drop by teaspoonfuls into 6 cups hot oil (375 degrees); fry about 1-1/2 - 2 minutes, or until very light golden brown.
  • Remove, and drain on paper towel.
  • Roll in 1/2 cup sugar, mixed with cinnamon.
  • Note: It is impotant to keep the oil temperature at a steady 375 degrees, otherwise the doughnuts will be overdone, and won't have a light texture.

Nutrition Facts : Calories 571.2, Fat 57.2, SaturatedFat 7.5, Cholesterol 8.1, Sodium 164.7, Carbohydrate 14.9, Fiber 0.4, Sugar 6.7, Protein 1.6

2 cups flour
3/4 cup sugar, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
3/4 cup buttermilk
1 egg
2 teaspoons cinnamon
6 1/4 cups oil, divided

DINER-STYLE POWDERED BUTTERMILK DOUGHNUTS

Doughnuts were first brought to America by Dutch settlers in New York and have long been a diner counter staple. This version is the classic confectioners' sugar-coated variety, perfect for dunking. The doughnuts should be cooled completely before coating, but they should be served the same day they are made.

Provided by Food Network

Yield 10 doughnuts and about 16 doughnut holes

Number Of Ingredients 13



Diner-Style Powdered Buttermilk Doughnuts image

Steps:

  • 1. In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.
  • 2. In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
  • 3. Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
  • 4. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.
  • 5. Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
  • 6. When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day.

3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
1 large egg, at room temperature
2 teaspoons vanilla extract
vegetable oil for frying
1 cup confectioners' sugar, sifted

BOSTON CREAM DONUTS

Provided by Duff Goldman

Categories     dessert

Time 3h30m

Yield 12 donuts

Number Of Ingredients 19



Boston Cream Donuts image

Steps:

  • For the donuts: Sprinkle the yeast over the 2 tablespoons warm water in a liquid measuring cup. Add the pinch of sugar and set aside until bubbly, about 5 minutes.
  • Combine the remaining 1/4 cup sugar with the flour, salt, nutmeg, buttermilk, shortening, egg, vanilla, 150 grams (2/3 cup) water and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Beat on medium-high speed until a smooth ball of dough forms around the hook and only slightly sticks to the bottom of the bowl, 4 to 6 minutes. Transfer the dough to a large bowl lightly sprayed with cooking spray; cover with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours.
  • Line a baking sheet with parchment paper and lightly sprinkle with flour.
  • On a lightly floured surface, roll the dough out to a 9-by-11-inch rectangle that's 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cutter to cut out 12 donuts. Transfer the donuts to the prepared baking sheet, cover with a towel, wrap with plastic wrap and let rise until they puff slightly, about 20 minutes.
  • For the chocolate glaze: In a double boiler over hot, but not boiling, water, combine the chocolate chips, butter and salt. Let mixture gently heat until the chips are melted. Remove from the heat and whisk in the honey and vanilla until smooth. Set aside.
  • To fry the donuts: Heat 6 inches of oil in a large heavy pot fitted with a candy thermometer over medium-high heat until the oil reaches 350 to 375 degrees. Fry the donuts in batches, flipping halfway through, until golden brown, 1 to 2 minutes per side. Transfer the donuts to a wire rack to cool for 2 minutes.
  • To fill and decorate the donuts: Once the donuts are able to be handled, but still warm, fill them with the vanilla pudding then dip the tops in the chocolate glaze. Sprinkle with the sprinkles and enjoy!

2 1/2 teaspoons active dry yeast
2 tablespoons warm water
1/4 cup sugar, plus a pinch
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 teaspoon grated nutmeg
1 cup buttermilk, at room temperature
1/4 cup shortening, at room temperature
1 large egg
1 teaspoon pure vanilla extract
Nonstick cooking spray
Vegetable oil, for frying
1 1/2 cups bittersweet chocolate chips
6 tablespoons unsalted butter, cut into pieces
1/8 teaspoon kosher salt
2 tablespoons honey
1/2 teaspoon pure vanilla extract
2 cups instant vanilla pudding made according to the package directions, placed into a piping bag fitted with a Bismarck tip (see Cook's Note)
4 tablespoons rainbow sprinkles

BUTTERMILK DOUGHNUTS

Provided by Greg Johnson

Categories     Bread     Milk/Cream     Breakfast     Dessert     Fry     Fall     Bon Appétit

Yield Makes about 10

Number Of Ingredients 12



Buttermilk Doughnuts image

Steps:

  • Place 1 1/2 cups flour and 1 1/4 cups sugar in large bowl. Add buttermilk and next 7 ingredients. Using electric mixer, beat mixture until just smooth. Beat in remaining 1 cup flour. Cover and refrigerate at least 1 hour and up to 6 hours.
  • Turn dough out onto floured work surface; roll to 1/2-inch thickness. Using 3-inch round cookie cutter, cut dough into rounds. Using 1-inch round cookie cutter, cut hole from center of each round, making doughnuts. Gather scraps and reroll dough, cutting additional doughnuts until dough is used up.
  • Pour oil into heavy large pot to depth of 5 inches. Heat oil to 350°F. Add 3 doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool. Sift powdered sugar thickly over doughnuts.

2 1/2 cups all purpose flour
1 1/4 cups sugar
3/4 cup buttermilk
2 large eggs
2 tablespoons solid vegetable shortening, room temperature
1 tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground nutmeg
Vegetable oil (for frying)
Powdered sugar

OLD-FASHIONED BUTTERMILK DOUGHNUTS

Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. - June Jones, Harveyville, Kansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 15



Old-Fashioned Buttermilk Doughnuts image

Steps:

  • In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well., Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

Nutrition Facts : Calories 184 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 232mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups mashed potatoes (without added milk and butter)
2 large eggs, room temperature
1-1/4 cups sugar
2/3 cup buttermilk
1/4 cup butter, melted
1 tablespoon grated lemon zest
4 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground nutmeg
1/4 teaspoon baking soda
Oil for deep-fat frying
TOPPING:
1/2 cup sugar
1-1/2 teaspoons ground cinnamon

BAKED BUTTERMILK DONUTS

Finally a recipe for a baked buttermilk doughnut that is crispy on the outside and light and airy on the inside! You won't think you're eating a donut-shaped muffin with this one! You could also toss the donuts in a cinnamon-sugar mix, glaze them with a powdered sugar-water icing, or frost them with chocolate frosting.

Provided by brownie

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 13



Baked Buttermilk Donuts image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Adjust an oven rack to upper-middle position. Spray a donut pan with cooking spray.
  • Sift flour, sugar, cornstarch, baking powder, nutmeg, and salt together in a large mixing bowl.
  • Whisk buttermilk, eggs, baking soda, and vanilla extract together in a smaller bowl.
  • Pour melted and cooled shortening into flour mixture and stir until absorbed. Add buttermilk mixture and mix well. Let batter rest for 10 to 15 minutes.
  • Pour a scant tablespoon of batter into the well of each donut cup in the prepared pan. Use the back of a spoon to distribute batter evenly across the bottom of each; you won't use up all of the batter in this batch.
  • Bake in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Remove from the oven; let cool in the pan for 2 to 3 minutes before removing onto a wire rack.
  • Place powdered sugar into a small paper bag. Toss warm doughnuts in powdered sugar to coat.
  • Spray the donut pan with cooking spray again. Spoon batter in tablespoonfuls into the hot pan for the next batch.
  • Bake donuts in the preheated oven on the upper-middle rack until golden brown, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan and toss in powdered sugar.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 45.5 g, Cholesterol 31.8 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 276.2 mg, Sugar 28.1 g

cooking spray
2 cups all-purpose flour
1 cup white sugar
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons vegetable shortening, melted and cooled slightly
1 cup sifted powdered sugar

BUTTERMILK POTATO DOUGHNUT HOLES

Having worked in a school cafeteria for more than 10 years, I've seen my share of recipes. Everyone loves the comforting flavor of these old-fashioned doughnuts.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield About 9-1/2 dozen.

Number Of Ingredients 12



Buttermilk Potato Doughnut Holes image

Steps:

  • In a large bowl, beat the sugar, eggs and shortening. Add the potatoes, buttermilk and vanilla. Combine the dry ingredients; add to potato mixture. Cover and refrigerate 1 hour., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop rounded teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels; roll in additional sugar while warm.

Nutrition Facts :

2 cups sugar
3 eggs
1/3 cup shortening
1-1/2 cups hot mashed potatoes (prepared without added milk and butter)
1 cup buttermilk
1 teaspoon vanilla extract
5-1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
Oil for deep-fat frying
Additional sugar

BUTTERMILK PUFFS

Make and share this Buttermilk Puffs recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 20m

Yield 30 puffs

Number Of Ingredients 8



Buttermilk Puffs image

Steps:

  • In a deep-fat fryer, or a skillet, heat oil to 375 degrees.
  • Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl.
  • Add oil, buttermilk and egg; beat until smooth.
  • Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
  • Fry only 4-5 puffs at a time until golden brown on all sides.
  • Drain on paper towels.
  • Glaze the warm puffs, or roll in cinnamon/sugar mixture.

2 cups flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/4 cup oil (not olive oil)
3/4 cup buttermilk
1 egg

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From pinterest.ca


BUTTERMILK DOUGHNUTS RECIPE - LOVEFOOD.COM
Sift the flour, baking powder, bicarbonate of soda, salt, and nutmeg into a bowl. In a separate large bowl, beat the eggs until foamy, whisk in the sugar gradually, and mix well. Whisk in the lard or butter, buttermilk and vanilla. Mix in the flour mixture a bit at a time, stirring well to combine. Scrape the dough into a clean container.
From lovefood.com


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