Old Fashioned Buttermilk Donuts

• Vegetarian

• Refrigerated

  • 2 Eggs plus one egg yolk, large

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Glaze
  • 1/4 tsp Nutmeg, ground
  • 4 cups Powdered sugar
  • 1 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 6 cups Vegetable oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 3/4 cup Buttermilk

• Liquids

  • 1/3 cup Water

Found on barbarabakes.com

Description

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 cup buttermilk
• 4 tablespoons unsalted butter, melted and cooled
• 2 large eggs plus one egg yolk
• 6 cups vegetable oil
• Glaze
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup water

Directions

• In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg.
• In small mixing bowl, whisk together buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
• With speed on low, gradually mix in the remaining flour a little at a time. Add more or less flour as necessary to make a soft dough that is moist and slightly tacky. Cover bowl with plastic wrap and chill for 1 hour.
• Place oil in a Dutch oven and heat to 375°.
• Prepare the glaze by whisking together the powdered sugar, vanilla and water until smooth. Add additional powdered sugar or water if necessary for a thin glaze.
• On a lightly floured surface, use a floured rolling pin to roll out the dough to 1/2 inch thick. Use a floured donut cutter or a large and a small biscuit cutter to cut out the donuts and donut holes. Gather scraps together and roll out again to cut more donuts. Lightly score the donuts three times, making a triangle in the ring of the donut to help create the “petals”.
• Cook several donuts at a time scored side up, flipping them over as they rise to the surface and turn golden brown, about a minute per side. Drain on a wire rack. Before frying another batch, make sure oil temperature has returned to 375 degrees.
• Remove the donuts from the oil and set them on the rack to drain and cool slightly.
• While still warm, dip the donuts, petals side down, into the glaze. Swirl the donut in the glaze a little, then pick it up and let the excess glaze dribble back into the bowl.
• Return the glazed donut to the rack to let the glaze dry.
• Repeat the process until all donuts and donut holes have been cooked and glazed.