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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna and her daughter (affectionately known as Dotter) Brittany's food truck plans as seen on New Day Northwest - The Old Hen on Tour coming soon! Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen . Thank you so much for supporting us!

Old-Fashioned Buttermilk Doughnut Recipe

The beauty of an old-fashioned doughnut 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 side one that they flare.

DOUGHNUT INGREDIENTS:

  • 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 to 5 1/2 cups all-purpose flour

In 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 while covered for about an hour (it will still be somewhat sticky). 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 set for another 20 minutes while preheating Crisco shortening in deep fryer to 350F.

When deep fryer has reached 350F, drop up to three doughnuts at a time to cook. Cook first side for a few minutes or until light golden brown. Flip and cook 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 INGREDIENTS:

  • 2 cups powdered sugar
  • 1-2 tablespoons water

Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Place each doughnut in glaze and when first side is coated, flip to coat 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 doughnut.

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16 Responses

  1. These look so delicious. I can’t wait to try this recipe!

  2. betchacanteatjustone

    This is my most favorite doughnut EVER! I am looking forward to giving your recipe a go! :)

  3. Andrea

    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. :)

  4. Nikki

    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.

  5. Andrea

    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!

  6. Making these for breakfast in the morning :) Thanks for the recipe!

  7. stacielk

    Gonna try these soon! How many donuts does this batch make? Maybe you said it above and I missed it. Thanks!

  8. Jenny

    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 ;) !

  9. We will take an order @ the bike shop! Singletrack!

  10. Cynthia Brackett-Vincent

    Could you let these cool and then dust with powdered sugar instead of glazing them?

© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014
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