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Buttermilk Doughnuts Recipe

User Rating 3.5 Star Rating (6 Reviews)


Preparing donuts in a bakery putting on the glaze
Jason York/E+/Getty Images
These cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • Doughnuts:
  • 2 cups buttermilk
  • 2 large eggs, beaten
  • 1 cup granulated sugar
  • 5 cups sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup butter or shortening, melted
  • Oil for frying
  • .
  • Glaze:
  • 3 cups powdered sugar
  • 1 Tablespoon margarine, softened (optional)
  • 1/2 teaspoon vanilla
  • Milk or water


For the Doughnuts:
Combine the buttermilk, eggs, and sugar. Set aside.

Mix together flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms.

Roll out dough on a lightly floured surface to approximately 1/4-inch thickness (roll thin for best results). Cut with a 2-1/2-inch or larger doughnut cutter. In a deep-fat fryer or electric skillet, heat oil to 375 degrees F. Fry the doughnuts on each side for approximately 1 min. or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hot and decorate with nuts or candy sprinkles if desired.

For the Glaze:
Combine the powdered sugar, margarine, and vanilla in a mixing bowl. Mix well and add just enough mild or water until glaze is the consistency you desire. (A thinner consistency will produce a thin glaze on the doughnuts or a thicker consistency will be more like a frosting.)

Yield: about 3 dozen

Recipe Source: Sweet Surprises for the Holidays by Alisa D. Bangerter (Gingerbread Garden)
Reprinted with permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Good recipe, Member ortega90605

Always notice bad reviews for donuts. I've been making homemade donuts for years. First few times....disaster. It's not the recipes. It's experience. Important. YOU NEED TO HAVE A Thermometer, the oil has to be at the right temp. too cool it doesn't cook (raw in the center, oily, dense) too hot and it burns (or raw in the center). And, vegetable oil doesn't work, you need a transfat, shortening (or lard) is ideal. Transfat solidifies when cooled, vegetable oil or canola will seap oil and get soggy after sitting for a while. IF, you eat them quick and hot, you can get away with vegetable oil. Donut shops use a semi-trans fat. Also, the batter needs to be dispensed with a donut dispenser. If, you make the batter thick to handle, it won't be tender, it will be tough and dense. Or, use an ice cream scooper and plop them in the oil.

5 out of 5 people found this helpful.

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