Recipes Bread + Dough Fried Dough Old-Fashioned Buttermilk Donuts Be the first to rate & review! The first bite of one of these buttermilk donuts takes you from a super crunchy, craggy crust to a deliciously tender cake interior, all draped in a glorious lemonade-like glaze. A touch of nutmeg adds a touch of old-fashioned flavor. Be sure to drain the donuts twice—first on a wire rack and then again on paper towels—to remove any excess oil before glazing them. By Anna Theoktisto Published on May 7, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 2 hrs Yield: 10 donuts plus 10 donut holes Ingredients 3 cups (about 12 3/4 ounces) all-purpose flour, plus more for work surface ¾ cup granulated sugar 2 teaspoons baking powder 1 ½ teaspoons kosher salt ½ teaspoon baking soda ½ teaspoon ground nutmeg 1 large egg 1 large egg yolk 1 cup whole buttermilk ¼ cup unsalted butter, melted 1 teaspoon vanilla extract Canola oil, for frying 2 cups (about 8 ounces) unsifted powdered sugar 2 tablespoons fresh lemon juice (from 1 lemon) 2 tablespoons water Directions Whisk together flour, granulated sugar, baking powder, salt, baking soda, and nutmeg in a large bowl until combined. Whisk together egg, egg yolk, buttermilk, butter, and vanilla in a medium bowl until combined. Fold buttermilk mixture into flour mixture, folding just until a soft sticky dough forms (do not over stir). Cover bowl with plastic wrap, and refrigerate until chilled, about 1 hour. Add oil to a large Dutch oven to a depth of 4 inches, and heat oil over medium until a thermometer registers 350°F. Meanwhile, roll chilled dough to 1/2-inch thickness on a lightly floured work surface. Using a lightly floured 3 1/2-inch round cutter, punch out as many rounds as you can. Using a lightly floured 1 1/4-inch round cutter, punch holes out of each round to make a donut shape. Reserve smaller dough rounds to make donut holes. Gather dough scraps, and gently reroll 1 time, repeating cutting procedure. You'll have 10 donuts and 10 donut holes total. Set a wire rack inside a rimmed baking sheet. Line a second baking sheet with paper towels. Working with 2 to 3 donuts or donut holes at a time, add donuts to hot oil; cook until golden brown and cooked through, about 2 minutes per side for large donuts and 1 minute per side for donut holes. Using a spider, transfer cooked donuts to prepared wire rack, and let drain about 1 minute. Transfer drained donuts to paper towel-lined baking sheet, and let cool about 10 minutes. Repeat frying and draining procedure with remaining donuts and donut holes. Whisk together powdered sugar, lemon juice, and water in a medium bowl until smooth. Dip 1 side of each donut into glaze, letting excess glaze fall back into bowl. Place glazed donuts on wire rack; let stand until set, about 10 minutes. Serve. Donuts may be stored, covered, at room temperature up to 1 day. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Christina Daley Rate it Print