Buttermilk Doughnuts
Treat yourself to the ultimate homemade indulgence with these golden, fluffy Buttermilk Doughnuts! Perfectly tender thanks to the tangy richness of buttermilk and a hint of warm nutmeg, these classic doughnuts are fried to perfection for a satisfyingly crispy exterior and soft, melt-in-your-mouth center. Whether coated in powdered sugar or dipped in a glossy glaze, they’re an irresistible treat that’s easier to make than you think. With just 20 minutes of prep time and a few pantry staples, you can create bakery-worthy doughnuts right in your own kitchen. Ideal for breakfast, brunch, or an anytime indulgence, these crowd-pleasing doughnuts are best served warm and fresh.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground nutmeg
- 0.75 cups Buttermilk
- 0.25 cups Unsalted butter, melted and slightly cooled
- 2 whole Large eggs
- 1 teaspoons Vanilla extract
- 4 cups Vegetable oil for frying
- Powdered sugar or glaze (optional, for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground nutmeg. This will be your dry mixture.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until thoroughly combined.
Gradually add the wet ingredients to the dry ingredients. Stir until a soft dough forms, being careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead it until it comes together. Roll out the dough to about 1/2 inch thickness.
Use a round doughnut cutter (or two round cutters of different sizes) to cut out doughnuts and holes. Re-roll scraps as needed to use up the dough.
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain an even temperature during frying.
Carefully fry 2-3 doughnuts at a time, frying for about 1-2 minutes per side or until golden brown. Use a slotted spoon to remove the doughnuts and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining doughnuts and doughnut holes. Allow them to cool slightly.
If desired, dust the cooled doughnuts with powdered sugar or dip them in your favorite glaze.
Serve warm and enjoy your homemade buttermilk doughnuts!
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 14.4 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
