We often find ourselves with the odd half cup of buttermilk in our fridge. Rather than making the usual pancakes, fry up a batch of these easy buttermilk doughnuts.
These buttermilk doughnuts are the perfect texture and have just the right amount of sweetness. We’ve also made these with plain yogurt, which works totally fine, but we love the vanilla notes that vanilla yogurt adds to the dough.
We were especially excited to use our new Made In pot to make these doughnuts. We used their 5 quart stock pot because we wanted a pan with sides high enough that the hot oil wouldn’t splatter everywhere as the dough fried.
Great news! Made In is offering readers 15% off and a free pan cleaner through the month of April when you use the code HONESTCOOKING at checkout.
Image courtesy of Made In
A little about Made In… we love it not only because of its beautiful branding (the paper tags each pot comes are plantable with seeds embedded in the compostable paper), quality, simple design (it has fun go-to recipes on the bottom of pots), but also because it is a premium direct-to-consumer cookware brand. What does that mean? It means their pots and pans are affordable! Cookware can be purchased individually or in kits in pre-curated kits with a personalized “Build Your Kitchen” quiz feature that helps you find the perfect size and variety for your lifestyle. Plus, they’re made right in Austin, Texas by people who care about what you cook with.
Disclosure: We were not compensated for this post. We did receive a free Made In pan in order to shoot the video.
Fried Buttermilk Doughnuts
- 4 cups oil for frying
- 3 cups all purpose flour divided
- 1/2 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt kosher
- 1/2 cup whole milk vanilla yogurt
- 1/2 cup buttermilk
- 2 eggs
- 1 cup powdered sugar
- 2 tablespoons lemon juice plus more as needed
- zest of one lemon
- In a large pot with high sides (to avoid splattering), heat oil to 375F.
- In a large bowl, whisk together 2 2/3 cups flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the yogurt, buttermilk and eggs.
- Fold the wet ingredeints into the dry ingredeints. Do not over work the dough. Once crumble and just combined, turn out onto a floured surface.
- Knead together so that it is is one square, not until it is totally smooth. Over-kneading will cause the doughnuts to be tough instead of light and fluffy. Use a rolling pin, if needed.
- Using round cutters, cut out circles and a smaller cutter to remove the center of the doughnut.
- Once oil is hot, fry doughnuts, a few at a time for about 5 to 7 minutes, flipping halfway through.
- Remove from oil once they are done and let drip on a rack.
- Combine powdered sugar and lemon juice. Adjust consistency with water so that it is thin enough to drip off of doughnuts.
- Dip doughnuts in glaze and place them back on the rack so excess glaze can drip off.
- Top with a sprinkling of lemon zest.
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