Farm Stand Buttermilk Doughnuts

Sunday, February 17

farm stand buttermilk dOughnuts || une gamine dans la cuisine

Every few years I like to treat myself to homemade fried doughnuts. Were it not for the lingering odor of oil, I'd probably make doughnuts more often...maybe too often.

The fact that we don't meet habitually, and reminisce over cups of coffee, only makes my fried doughnut affairs all the more exquisite.

These particular doughnuts are not light and airy like Krispy Kremes (my mall-drive Achilles heel), but they do have a sumptuous, cakey texture. It's this thirsty texture that soaks up the twangy buttermilk glaze like a sponge- giving the doughnuts that coveted crisp outer edge and soft, birthday cake-like belly.

If you hurry, you can make these before the end of the weekend- because we all know that what we inhale on Saturday and Sunday does not really "count." Right?

farm stand buttermilk dOughnuts || une gamine dans la cuisine


Farm Stand Buttermilk Doughnuts
makes 8-10 doughnuts + about 13 doughnut holes

for the doughnuts
3 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking Soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
3/4 cup buttermilk
1/4 cup sour cream
1/4 cup (that's 1/2 a stick) unsalted butter, melted, and cooled
Vegetable oil for frying

for the buttermilk glaze
2 cups confectioners' sugar
1/4 cup buttermilk (you  may not need to use the entire amount)

method
Line a large baking sheet with parchment paper, and another large baking sheet with two layers of paper towels.

In a very large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger; Set aside.

In a separate medium bowl, whisk together the eggs, buttermilk, and sour cream until combined. Add the melted, cool, butter and whisk to combine.

Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Using a large rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky, cohesive dough. {Note: It may seem like the dough will never come together, but just keep mixing, gently, until most of the dry patches are gone. It's okay to use your hands and knead it a few times- just don't over-work the dough.}

Turn the dough out onto a floured work surface. Sprinkle the top of the dough with flour and pat it out until it's about 1/2-inch thick. {Note: My dough was very sticky...be sure to flour the surface as needed.}

Use two round cookie, or biscuit cutters (about 3 1/4-inch and 1 1/2-inch for large doughnuts; or 2 1/2-inch and 1-inch for smaller doughnuts). I used the small end of a wide piping tip to make the doughnut holes. Dip larger of the cutters in flour and press out as many rounds as possible. Dip the smaller cutters (or pastry tips, if using) in flour and cut out the center of each round- saving the centers for doughnut holes. Arrange the doughnuts and doughnut holes on the parchment-lined baking sheet. Pat the scraps back together and repeat until all the dough has been used up. {Note: If you run out of dough toward the end, just make doughnut holes.} Chill the dough while the oil heats up.

Pour enough oil into a large, deep skillet to make a layer that's approximately 1- 1 1/2 inches deep. Slowly heat the oil over med-high heat until it reaches 365- 370 F.

As the oil is heating, prepare the glaze.

Buttermilk glaze: Place the confectioners' sugar into a large, heat-proof mixing bowl. Slowly begin whisking in the buttermilk- about 1 Tablespoon at a time- until you're left with a slightly thick, yet drizzley glaze. (It should move around the bowl freely when tilted and have a loose paste consistency.) Set aside.

Grab the paper towel-lined baking sheet and place it next to the skillet. Once the oil reaches the proper temperature, gently place the chilled doughnuts into the hot oil. Don't fry too many all at once- three or two at a time is easy to handle. Once the doughnuts have browned on one side (about 2-3 minutes), carefully turn them over with tongs or a slotted spoon and continue to cook for another minuter or two- until golden brown. {Note: Don't walk away from the skillet as the doughnuts are frying, they can burn quite fast once they turn brown.} Using a slotted spoon (or the tongs), transfer the doughnuts to the paper towel-lined baking sheet. Repeat the process with the remaining doughnuts and doughnut holes. {Note: The doughnut holes will fry much faster, so keep a close watch.}

When all the doughnuts and holes have been fried, work quickly and dip each one into the buttermilk glaze. I just placed each doughnut into the glaze until they were completely coated. Set the glazed doughnuts onto a plate or serving platter until set. Once the doughnuts have cooled off, the glaze will harden.

Unlike most doughnuts, these were even better once they had cooled off completely!

adapted from Baked Explorations 

36 comments:

  1. These look absolutely divine - do you deliver? ;) Happy Sunday!

    ReplyDelete
  2. Yep I will be making these quite soon! Oh yes I will!!!!!

    ReplyDelete
  3. What a perfect Sunday treat! I am with Laura - Do you deliver? Myhubby has such an affinity to donuts, he would love one. Lovely photos!

    ReplyDelete
  4. Homemade doughnuts are the best and yours look amazing!

    Cheers,

    Rosa

    ReplyDelete
  5. There is nothing like a fresh homemade doughnut! My grandmother used to make some that looked just like these.

    ReplyDelete
  6. Your doughnuts are fabulous. I can't remember the last time I ate a doughnut, but this post definitely wants me to change that! After you've delivered some to Laura and Lisa, perhaps you could stop by my house too?

    ReplyDelete
  7. OMG, I want some like right this minute. I'll have to adjust to make gluten free ones.... I almost licked my screen.

    ReplyDelete
  8. I have nothing against eating fried donuts and love them! It's making them and that lingering smell that you mentioned that sticks around for days, reminding me of the donuts I'm not eating and had like...a week ago :) I am glad it's not just me who thought that. They look incredible, Valerie! And I happen to have tons of buttermilk on hand, too :)

    ReplyDelete
  9. Just seeing the photos made me drool. I'm not really a doughnut girl, but these look so decadent and delicious I might have to make an exception. I completely understand why you'd only make them once in a while! :)

    ReplyDelete
  10. Scrumptious! I only make fried doughnuts for my kid's birthdays but you're making me think I might need to break the rule!

    ReplyDelete
  11. Very decadent indeed! But once a year for a treat like this is OK...And wow, they DO look like Krispy Kremes!!! And please deliver to my place, too, after Laura, Lisa, and Beth. Heeheehee...

    ReplyDelete
  12. Ooooo those doughnuts made me drool!
    I am a doughnut freak. I love them sooooo much! AND I am SO glad that Saturdays and Sundays are calorie-free.

    You and I are almost always working on the same wavelength...you'll see why tomorrow. :-)
    Might I add that I love homemade doughnuts and have been to Krispy Kremes once, and twice to Dunkin Donuts...that's it.. every other doughnut I have consumed was made with these two hands of mine. :-)

    ReplyDelete
  13. So much better than a donut shop! I agree, it's a good thing oil leaves an odor or it would be more tempting :)

    ReplyDelete
  14. They look sensational! Buttermilk is such a noble ingredient. I´ve yet to make fried doughnuts, and I need to fix that.

    ReplyDelete
  15. I have never been able to get that perfect airy texture with doughnuts at home, but the homemade ones are still such a treat. These look spectacular.

    ReplyDelete
  16. I once ate two Krispy Kremes for breakfast in a station in Thailand (it was either that or chicken feet) and I felt so sick I've not been able to eat them since!

    These, however, look lovely - homemade doughnuts are the best!

    ReplyDelete
  17. Those look crazy good! I need to make homemade doughnuts too! It will be the first time I try and I know I will love them.

    ReplyDelete
  18. Oh dear me. I love the way you think. If calories don't count over the weekend, then I'll take a dozen, please, all for me! It's been too long since I made homemade doughnuts...too long!

    ReplyDelete
  19. Lush pillows of delight, what a great post! Every once in awhile an-over-the-top sweet just has to be made and enjoyed!

    ReplyDelete
  20. So donuts are one of my weaknesses... Especially these with the crusty crunch from the glaze. I'm really wishing I was sharing these with you right now! Great photos too.

    ReplyDelete
  21. I've actually never made homemade donuts, probably because I'm too lazy to fry anything! These look amaaazing.

    ReplyDelete
  22. Fantastic description of the donuts. And, oh my, do they ever look and sound good.

    ReplyDelete
  23. I stay away from places selling doughnuts simply because I know I wouldn't be able to stop at one or two. This batch makes up to 10 with doughnut holes? Dear me. They wouldn't last long under my guard but gosh, all the more reason to make them. They look soooo good!

    ReplyDelete
  24. i would do anything to be able to sit down with a pile of these right now - they look so so good!

    ReplyDelete
  25. oh girl these are just wonderful
    i love buttermilk in a homemade donut
    sorry i've been m.i.a but we've had nothing but blizzards here.

    ReplyDelete
  26. Val, I have a MAJOR doughnut weakness that I don't like to disclose...but I just did, because these are incredible!

    ReplyDelete
  27. utter delicious indulgence!fried doughnuts are too good that the calories should not matter, isn't it? I saw 'Valerie Patisserie' in London and thought of you- your baked treats look nicer!

    ReplyDelete
  28. I like the term "fried doughnut affairs" hehe/ I rarely eat doughnuts but I would definitely enjoy this!

    ReplyDelete
  29. OhmGee! Looks like perfection!

    ReplyDelete
  30. Wow, these look fantastic! I have never made fried doughnuts before, but I really should treat myself sometime. Yum!!

    ReplyDelete
  31. These look fabulous. Deep frying can be intimidating but you did a great job.

    ReplyDelete
  32. Your buttermilk donuts are really bringing back the memories for me- my mom made donuts and we loved them ;-)

    ReplyDelete
  33. i heart donuts, but donuts don't like my heart

    ReplyDelete
  34. Your doughnuts look amazing! Getting very tempted to try some and soon....

    ReplyDelete

Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger