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Old-Fashioned Buttermilk Doughnuts

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Level: Intermediate

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Description

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 allowing the doughnuts to fry long enough on side one that they flare.

Ingredients

  • FOR THE GLAZE:
  • 2 cups Powdered Sugar
  • 2 Tablespoons Water
  • FOR THE DOUGHNUTS:
  • 1-¼ cup Sugar
  • 2 whole Large Eggs
  • ¾ cups Sour Cream
  • 1 cup Buttermilk
  • 5-½ cups Flour Plus Extra For Your Work Surface And Rolling
  • 1 teaspoon Sea Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Nutmeg
  • 1 teaspoon Cardamom
  • 1 Tablespoon Cinnamon
  • 6 cups Crisco Shortening (Approximate)

Preparation

For the glaze:

Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Combine glaze ingredients in a shallow bowl then set aside.

For the doughnuts:

In a mixing bowl, beat the sugar and eggs together for 1-2 minutes. Slowly add remaining doughnut ingredients (except the Crisco shortening, which is for the frying step) 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 the dough with about a 2 1/2 inch doughnut cutter. Let cut-out doughnuts set for another 20 minutes while preheating Crisco shortening in a deep fryer to 350 F.

When deep fryer has reached 350 F, drop up to three doughnuts at a time into the oil to cook. Cook first side for a few minutes or until light golden brown. Flip and cook 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 so wait until they flare to turn. When done remove them to a paper towel lined plate.

Place each doughnut in the 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.

One Comment

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Avatar of adeline

adeline on 12.3.2012

OOHHH…my all time favorite donut !
Thanks for sharing

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