After a year without any recipe, we are finally back with delicious food! Today we’ll start a new series of articles called “We Cook Books“. In this series, we’ll share with you some of our favorites recipes, from our favorite cookbooks. For the first recipe, we decided to bring you Buttermilk Doughnuts from the book Baked Explorations by Matt Lewis and Renato Poliafito.
These delicious doughnuts are just like the ones you might pick up at your local farm. Normally they are coated with cinnamon sugar, and this is exactly the way we like to eat them. This recipe is easy to make, and it’s perfect for the people who love cakier doughnuts like us. After you try this recipe you’ll not want to go back to the store-bought doughnuts.
476 g (3 1/2 cups) all-purpose flour
150 g (3/4 cup) granulated sugar
2 g (1/2 teaspoon) baking soda
8 g (2 teaspoons) baking powder
5 g (1 teaspoon) salt
4 g (1 teaspoon) freshly grated nutmeg
8 g (1 teaspoon) cinnamon
2 large eggs
180 g (3/4 cup) buttermilk
(61 g) 1/4 cup sour cream
57 g (1/4 cup or 1/2 stick) unsalted butter, melted and slightly browned and cooled
Vegetable oil for frying
251 g (1 1/4) cups granulated sugar
24 g (3 tablespoons) cinnamon