Buttermilk Doughnuts...or is it Donuts?
I shared last week about the staple foods I keep around our kitchen. One of those is buttermilk and I have to say, I am developing quite an affection for buttermilk these days. Buttermilk ice cream~ tangy and tasty. Buttermilk waffles ~ a favorite of the boys on weekends. And now, I can add buttermilk doughnuts to the list.
On Friday night I was scrambling around the kitchen trying to piece a meal together and decided that homemade doughnuts would be a perfect Friday night dessert. After looking through my usual online foodie resources; Epicurious, Food Network, David Lebovitz's amazing site and a google search, I stumbled across a recipe for buttermilk doughnuts and just had to give them a try.
I am not a doughnut fan necessarily. I'll take a scoop of ice cream or a slice of triple chocolate cake over a doughnut any day of the week. But these little gems...holy cow. Some were tossed in a bit of cinnamon and sugar while others got a glaze coating with a simple mixture of powdered sugar, vanilla and cream.
I tweaked the recipe a bit and cut it down some (I really didn't need or want to stand over hot oil frying 40 doughnuts) and here's what we ended up with. They are brilliant.
3/4 cup sugar
1 tsp baking powder
1/2 tsp nutmeg (this gives it that special something...don't omit it)
1 tsp. baking soda
1 cup buttermilk
2 1/2 cup - 3 cups flour
Beat the egg and sugar. Add all but flour and mix well. Add in flour until you get a stiff dough (more like cookie dough, less like a soft bread dough). Chill for atleast an hour and you could leave it in the fridge over night. Roll out chilled dough to 1/2 inch thick and cut those bad boys out to whatever shape works for you. Drop them in 375 degree oil and fry them till golden colored on both sides (1-2 minutes per side). Drain on a wire rack and use your imagination for all sorts of delicious toppings!