Fried Buttermilk Doughnuts

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

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Total Time: 55 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

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Description

Light and fluffy doughnuts, fried to golden perfection and tossed in a zesty lemon glaze. A perfect treat for any occasion!

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Ingredients

Units USM Scale 1x2x3x

• 4 cups (946 ml) oil
• 3 cups (710 ml) all purpose flour
• 0.5 cups (118 ml) sugar
• 2 teaspoons baking powder
• 0.75 teaspoons salt
• 0.5 cups (118 ml) whole milk vanilla yogurt
• 0.5 cups (118 ml) buttermilk
• 2 eggs
• 1 cups (237 ml) powdered sugar
• 2 tablespoons lemon juice
• zest of one lemon

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Instructions

1. Heat oil to 375°F (191°C) in a large pot with high sides.
2. In a large bowl, whisk together 2 2/3 cups flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together yogurt, buttermilk, and eggs.
4. Fold the wet ingredients into the dry ingredients until just combined. Turn out onto a floured surface.
5. Knead the dough into a square; do not over-knead. Use a rolling pin if needed.
6. Using round cutters, cut out circles and use a smaller cutter to remove the center of each doughnut.
7. Fry doughnuts in the hot oil a few at a time for 5-7 minutes, flipping halfway through.
8. Remove doughnuts from oil and let drip on a rack.
9. Combine powdered sugar and lemon juice, adjusting consistency with water to make a thin glaze.
10. Dip doughnuts in the glaze and place them back on the rack to allow excess glaze to drip off.
11. Top with a sprinkling of lemon zest.

Notes

• For perfectly round doughnuts, use a cookie scoop instead of cutters.
• If your dough seems too sticky, add 1-2 tablespoons more flour, one tablespoon at a time.
• Store leftover doughnuts in an airtight container at room temperature for up to 2 days; they are best fresh.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 doughnut
• Calories: 300
• Sugar: 25
• Sodium: 150
• Fat: 18
• Saturated Fat: 8
• Unsaturated Fat: 8
• Carbohydrates: 35
• Fiber: 2
• Protein: 4
• Cholesterol: 50

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