How To make Buttermilk Doughnuts I
3 Eggs
1 1/2 c Sugar
3 tb Oil
1 1/2 c Buttermilk
1 ts Ground ginger
1 ts Ground nutmeg
1 ts Vanilla
1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
5 1/2 c White flour, not sifted
Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk with a wire whisk until the sugar is dissolved and the yolks are broken up and distributed. Add the spices, vanilla, baking powder, baking soda, and salt; mix well. Fold the flour into the mixture until the ingredients are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken by itself without needing more flour which would toughen the doughnuts. Drop half of the dough onto a floured board and knead lightly into a ball with folded ends underneath. Roll the dough into a round shape about 1/2 inch thick. Cut with a doughnut cutter. Knead the leftover dough into the second half of the mixture. Repeat kneading and rolling. Be very sparing with the flour. Dust the dough very lightly, but don't overflour. Your dough should not be sticky if left to rest for 5 to 10 minutes as instructed. Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts for about 1 1/2 minutes on each side. Makes 30 doughnuts and 30 holes. [YANKEE; June 1990] Posted by Fred Peters. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 07-03-95
How To make Buttermilk Doughnuts I's Videos
Old Fashioned Buttermilk Donuts
This is a sturdy cake doughnut recipe, that's fantastic for dunking in your tea or coffee. This fried cinnamon sugar donut recipe is tasty and easy to make.
Ingredients:
300g (2 cups) all purpose flour
75g (⅓ cup) sugar
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
5 mL (1 tsp) cinnamon
2 mL (½ tsp) nutmeg
1 egg, beaten
175mL (¾ cup) buttermilk
5 mL (1 tsp) pure vanilla extract
25g (2 Tbsp) butter, melted
Oil, for frying
Mix of ½ cup sugar and 1 Tbsp cinnamon for coating after cooking
Method:
Pour about 3 of oil in the bottom of a heavy pot, and heat to 320º-340ºF.
Mix together the flour, sugar, cinnamon, baking powder and baking soda in a large bowl.
In another bowl mix together the egg, buttermilk, vanilla and the melted butter.
When the oil has reached temperature, mix the wet ingredients into the dry, until it forms a shaggy dough.
Turn out onto a floured surface, and pat out to around 1 thick.
Flour a 2 ½ doughnut cutter, and cut out as many donuts as you can.
Regroup the dough, pat it out again and then cut more doughnuts, do this as many times as needed.
carefully place 2 or 3 doughnuts at a time in the hot oil.
Cook for about two minutes on the first side, flip, and then one - two minutes on the second; until golden brown and cooked through.
Remove the donuts and drain on a rack.
Coat in cinnamon sugar
Eat within hours of making.
Makes: 8 - 10 donuts
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What Happens when You Cross a Donut with a Pound Cake? | Glazed Buttermilk Donut Cake | SL from Home
This oversized “donut” will be the hit of any brunch gathering. Or, when topped with candles, it makes a fun and clever surprise for a donut-loving birthday boy or girl. Although this dessert looks straight from the donut shop, the recipe itself is a moist and tender pound cake with added leavening, which gives the cake the cracked and craggy appearance of an old-fashioned donut.
INGREDIENTS:
• Baking spray with flour
• 1 ½ cups granulated sugar
• 1 cup (8 oz.) unsalted butter, softened
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 ½ cups (about 14 7/8 oz.) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ teaspoon ground nutmeg
• ½ teaspoon baking soda
• 1 cup whole buttermilk
• 2 cups (about 8 oz.) powdered sugar
• ¼ cup water
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How to Make Brigham Young's Buttermilk Doughnuts - Latter-day Life Hacks
How to Make Brigham Young's Buttermilk Doughnuts!
Here is a great recipe to help you celebrate Pioneer Day! Pioneer Day commemorates the arrival of the Saints into the Salt Lake Valley on July 24, 1847 after a long trek west. Brigham Young was the leader of the Church and is called the “American Moses” for leading the expeditions. These are his favorite buttermilk doughnuts!
Homemade Donuts | Buttermilk Donuts
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Vanilla Buttermilk Donuts with Fruity Glazes
Learn how to make vanilla buttermilk donuts with fruity glazes!
Baked Buttermilk Donuts with Pomegranate Balsamic Glaze | bon COOK
Donut Recipe:
1 cup all-purpose flour, 1 tsp baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, optional 1 to 2 teaspoons of spices of choice, 2 tablespoons melted butter, 1 egg, 1/3 cup brown sugar, half cup buttermilk, two teaspoons vanilla extract. In a mixing bowl combine flour baking powder baking soda salt and optional spices set aside. In another mixing bowl combine melted butter egg brown sugar buttermilk and vanilla extract mix well. Combine wet and dry mixes until just combined. Do not over mix or you will have a dense donut. Using a piping bag fill each donut well about halfway. Bake at 350 for 10 to 12 minutes.
bon tip - If you're not sure if you're donuts are done use a poke test gently poke the top of a donut if it bounces back it is done.
Cool in the pan then remove and glaze or frost as desired. baked donuts will last about 2 days stored at room temperature or in the refrigerator. You can also freeze donuts after they're baked for up to 3 months.
Balsamic Glaze:
Two tablespoons fruity balsamic vinegar, one tablespoon heavy cream, one cup powdered sugar. Combine all ingredients and use the mini whisk to thoroughly combine. Drizzle over top of fresh baked donuts for a fresh and take on a classic treat.
Shopping Links to Products Used:
Fruity Vinegars-
Donut Tray -
Reusable Piping Bag -
Mini Whisk -
Roulpat -
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