Old-Fashioned Buttermilk Doughnuts

The beauty of Old-Fashioned Buttermilk Doughnuts 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 the side one that they flare.

Old-Fashioned Buttermilk Doughnuts

Buttermilk Doughnuts

• 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 cups all-purpose flour

In a 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 in the refrigerator while covered for about an hour.

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 sit while preheating Crisco shortening in the deep fryer to 350°F.

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

• 2 cups powdered sugar
• 1 teaspoons vanilla extract
• 4 tablespoons water

Whisk all ingredients together until smooth.

Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Place each doughnut in the glaze and when the first side is coated, flip to coat them on the 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 Old-Fashioned Buttermilk Doughnut.