Buttermilk Doughnuts Recipe

Stack of donuts with fresh glaze, white background
Paul Grossmann / Getty Images
  • 60 mins
  • Prep: 30 mins,
  • Cook: 30 mins
  • Yield: 36 servings

These cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze.

What You'll Need

  • For the 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)
  • For the Glaze:
  • 3 cups powdered sugar
  • 1 Tablespoon margarine, softened (optional)
  • 1/2 teaspoon vanilla
  • 1/4 cup milk (or water: more or less to taste)

How to Make It

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 soft dough forms.

Roll out dough on a lightly floured surface to an 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 or candy sprinkles if desired.

For the Glaze:

Combine the powdered sugar, margarine, and in a mixing bowl. Mix well and add just enough milk 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.)

Recipe Source: by Alisa D. Bangerter (Gingerbread Garden)
Reprinted with permission.

Nutritional Guidelines (per serving)
Calories 118
Total Fat 5 g
Saturated Fat 2 g
Unsaturated Fat 2 g
Cholesterol 27 mg
Sodium 149 mg
Carbohydrates 18 g
Dietary Fiber 0 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)