The beauty of Old-Fashioned Buttermilk Doughnuts might seem too fancy to accomplish at home but it’s not as hard as it seems. With the right recipe and steps (for example, NEVER underestimate the importance of a preheated deep fryer), you can make these gorgeous flared masterpieces at home. The biggest secret is in allowing the doughnuts to fry long enough on the side one that they flare.
Old-Fashioned Buttermilk Doughnuts
Buttermilk Doughnuts
- 1 1/4 cup sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup buttermilk
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 tablespoon cinnamon
- 5 cups all-purpose flour
In a mixing bowl, beat the sugar and eggs together for 1-2 minutes. Slowly add remaining doughnut ingredients until well mixed together. Allow dough to set in the refrigerator while covered for about an hour.
Using 1-2 cups additional flour, roll out dough with a rolling pin to about 1/2 inch thick. Cut out with about a 2 1/2 inch doughnut cutter. Let cut-out doughnuts sit while preheating Crisco shortening in the deep fryer to 350°F.
When the deep fryer has reached at least 350°F, drop up to three doughnuts at a time to cook. Cook the first side for a few minutes or until light golden brown. Flip and cook on the other side until light golden brown as well. If flipped too soon, doughnuts will not get the flared look of an old-fashioned doughnut.
Glaze
- 2 cups powdered sugar
- 1 teaspoons vanilla extract
- 4 tablespoons water
Whisk all ingredients together until smooth.
Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Place each doughnut in the glaze and when the first side is coated, flip to coat them on the other side. Drain extra glaze off by sitting doughnuts on a rack with a baking sheet underneath to catch glaze drips.
Because everyone deserves the right to enjoy a fancy Old-Fashioned Buttermilk Doughnut.
These look so delicious. I can’t wait to try this recipe!
Hi Jennifer! I hope you enjoy these! 🙂
This is my most favorite doughnut EVER! I am looking forward to giving your recipe a go! 🙂
How wonderful! Have you had time to try them yet? I hope you have fun with this recipe & enjoy them! 🙂
This looks delicious, but it sounds like a lot of spices. I don’t mind a background of spices, but don’t want them to take over. That is my only hesitation in making them.
Hi Andrea, I think you will find this a nice balance but you could always decrease the spices in half too. They are really scrumptious. 🙂
I don’t have cardamom can I leave it out?? I’m okay with a taste difference but baking is a science and I wouldntn want to mess up the recipe
Hello there, You sure can leave it out. It’s all for flavor but I’m sure you will love them either way! 🙂 thank you for writing.
I made these this morning and they were delicious. I threw caution to the wind and used all the spices it called for and it was perfect! My family thought I was the greatest!
Making these for breakfast in the morning 🙂 Thanks for the recipe!
Gonna try these soon! How many donuts does this batch make? Maybe you said it above and I missed it. Thanks!
Any way to make these without a deep fryer??
Hello Jenny! Yes, you can also deep fry these in a deep, high quality pan by using a thermometer to determine if the temperature is correct. i have never tried baking them but it might work as well. Happy frying — or baking 😉 !
We will take an order @ the bike shop! Singletrack!
Could you let these cool and then dust with powdered sugar instead of glazing them?
You sure could! 🙂