One of my very favorite things to eat is donuts, and my absolute number one choice when it comes to donuts is an Old Fashioned Glazed Buttermilk Donut. I guess you could say these are the best of the best for me! I was so happy when I found this recipe from Annalise on her blog, Completely Delicious. She has so many other recipes I can’t wait to try too.
Thinking back, my love of donuts comes from my dad. He used to take me with him to the hospital to make rounds before church on Sundays. We’d get up early in the morning, and maybe stop at Dunkin’ Donuts on the way so he could grab a cup of coffee and some donuts. We’d always get Buttermilk Bars.
Please tell me you’ve had one?
I loved visiting with nurses and some of his patients and having that one on one time with my dad. And of course, I loved the donuts.
This recipe only makes nine smaller donuts, which is great if you just have a small craving but don’t want to eat them for days and days. But go ahead and double it if you are feeding a crowd. They are best eaten the same day, but the glaze does keep them fresher on day two than if you leave the glaze off.
These Old Fashioned Glazed Buttermilk Donuts are all about the texture. They are soft and cakey on the inside, and golden brown on the outside with these beautiful nooks and crannies for that sweet glaze to hold onto. More dense than a yeasted donut, they really fill you up and are the perfect donut for dunking. Milk or coffee – you pick.
There is just a hint of nutmeg and a splash of vanilla in the glaze. The donut itself is not overly sweet so that there is plenty of room for the glaze to do its thing.
Be very careful not to overcook them when you are frying. My first batch of the “holes” were definitely on the dry side because I let them go too long. Aim for pale golden brown and know that the “holes” will take about half the time to cook compared to the donuts.
Please tell me if you have special memories tied to donuts, and what is the best donut you’ve ever eaten?
Did you make this recipe?
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Old Fashioned Buttermilk Donuts
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 9 1x
- Category: Breakfast
- Method: Fry
- Cuisine: American
Description
These Old Fashioned Buttermilk Donuts are all about the texture. They are soft and cakey on the inside, and golden brown on the outside with these beautiful nooks and crannies for that sweet glaze to hold onto.
Ingredients
For the Donuts
- 2 1/4 cups cake flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg (fresh if you can!)
- 1/2 cup granulated sugar
- 2 tablespoons butter
- 2 egg yolks
- 1/3 cup buttermilk
- Oil for frying (I used vegetable oil)
For the Glaze
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons corn syrup
- 1/2 teaspoon vanilla extract
- pinch of salt
- 1/3 cup warm water
Instructions
- In a medium bowl, sift together flour, salt, baking powder, and nutmeg. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream sugar and butter together until sandy. Add egg yolks and mix on medium speed until pale and fluffy.
- Turn speed to low, and alternate adding the flour mixture with the buttermilk, ending with the flour. Stop the mixer and scrap down the sides as needed.
- Wrap the dough in plastic wrap (it should be sticky) and flatten into a disk. Chill for one hour.
- Pour two inches of oil into a large, heavy bottomed pot. Using an oil thermometer, bring the temperature to 350-375 degrees.
- While you are waiting for the oil, roll out your dough (3/4 inch thick) onto a well-floured surface. Dip your donut cutter (2 1/2 inches in diameter) in flour and cut out donuts, gathering and re-rolling the dough as needed.
- Carefully and slowly drop a few donuts at a time into the hot oil. Fry about 1 minute per side, aiming for a pale golden-brown color.
- Use a slotted spoon or spatula to remove the donuts from the pot and set onto a paper towel to drain. Repeat until all the dough is fried. The donut holes will only take about 1 minute total.
For the Glaze
- Whisk all ingredients together in a bowl until smooth. Dip cooled donuts into the glaze, covering the whole surface of the donut and then set them on a rack so that excess glaze will drip off. Allow the glaze to set for 20-30 minutes. Store in an airtight container.
Notes
This recipe is very slightly adapted from a recipe posted on the blog, Completely Delicious.
Mark says
Not even close to tasting like buttermilk donuts these weren’t even cake like they were almost like a fluffy cracker. All I could taste is the nutmeg horrible donuts terrible recipe.