Buttermilk Doughnuts Recipe: Baked Explorations

Buttermilk Doughnuts Recipe: Baked Explorations
By The Cooking World, Editorial Staff
April 10, 2020

Farm Stand Buttermilk Doughnuts

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.

30 minutes
15 minutes
10 large 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) ground 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

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  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
  2. In a medium bowl, whisk the eggs, buttermilk, and sour cream until combined. Add the melted, cooled butter and whisk again. Add the melted, cooled butter and whisk again.
  3. Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold the flour into the liquid center until the mixture forms a sticky dough.
  4. Turn the dough out onto a work surface dusted with flour. Sprinkle the top of the dough with flour and pat it out until is about 1,27 cm (1/2 inch) thick. Use two round cutters 8 cm and 3.8 cm (3 1/4 inch and 1 1/2 inch) for making the doughnuts. Dip the large cutter in flour and press out the rounds. Dip the smaller cutter in the flour and cut out the center of each dough round. Arrange both doughnuts and doughnuts holes on a parchment-lined baking sheet, pat the dough scraps back together, and use them to make as many more doughnuts as possible. Chill the dough while you heat the oil.
  5. Pour enough oil into a deep skillet to make a layer approximately 2.5 cm (1 inch). Slowly heat the oil over medium-high heat until it is 185 ºC (365 ºF).
  6. While you are waiting for the oil to reach temperature, make the cinnamon sugar. In a medium bowl, whisk together the sugar and cinnamon.
  7. Once the oil reaches temperature, gently lift the doughnuts of the baking sheet and place them in the hot oil. Do not crowd the skillet. Once they have browned on one side (this takes about 2 to 3 minutes), turn them over to cook for another minute or just until browned. Transfer the doughnuts to a paper towel-lined baking sheet and continue to fry the rest of the dough until finished. The doughnut holes will cook faster and can be made in two or three batches after the doughnuts are done.
  8. Once you have finished frying, work quickly to dip the doughnuts in the cinnamon sugar. Serve immediately.
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