AuthorZairaCategoryBaked Goods, Breakfast, DoughnutsDifficultyIntermediate
In a medium bowl, combine flour, baking powder, and salt. Mix to combine and set aside.
Once you’re ready to get going… roll out the dough on a well floured surface. You want to make sure that your dough is 1/2” thick. Use a 2” biscuit cutter to cut out the doughnuts. I like to use a smaller star cutter to cut out the donut hole. Cut out as many doughnuts as you can, then re-roll the scraps and repeat the process.
In another bowl combine the eggs, sugar, and vanilla. Beat with an electric mixer on medium speed until combined. In a third bowl, combine the buttermilk and the melted butter, whisk to combine.
Add the egg mixture and the milk mixture into the flour and beat on low. The dough will be too stiff to mix, finish mixing by hand to pull in all the left over flour in the bowl. Make a ball of dough and place in a large ziplock bag.
Chill dough for a minimum of 2 hours. I like to make the dough the night before, that way I can make a fresh batch of doughnuts in the morning. There’s nothing worse than a bunch of hangry kids in the morning. So save yourself a step, and make the dough the night before. 🙂
Before you pull out the dough from the fridge and start to fry your doughnuts, make your donut glaze. This way, you’re ready for them once they cool off a bit.
Using a thermometer, heat your oil to 365 degrees. Drop the doughnut into the heated oil and fry until golden brown about 2 - 3 minutes on each side.
Allow doughnuts to drain on a cooling racker 1 - 2 minutes, then proceed to glaze and add sprinkles.
In a small saucepan melt 3 ounces semi-sweet chocolate and 3 tablespoons butter over low heat and keep warm to achieve a better glaze on the doughnuts.
In a small bowl combine 1 cup powdered sugar, 1 tablespoon milk and ¼ teaspoon vanilla.
Ingredients
Directions
In a medium bowl, combine flour, baking powder, and salt. Mix to combine and set aside.
Once you’re ready to get going… roll out the dough on a well floured surface. You want to make sure that your dough is 1/2” thick. Use a 2” biscuit cutter to cut out the doughnuts. I like to use a smaller star cutter to cut out the donut hole. Cut out as many doughnuts as you can, then re-roll the scraps and repeat the process.
In another bowl combine the eggs, sugar, and vanilla. Beat with an electric mixer on medium speed until combined. In a third bowl, combine the buttermilk and the melted butter, whisk to combine.
Add the egg mixture and the milk mixture into the flour and beat on low. The dough will be too stiff to mix, finish mixing by hand to pull in all the left over flour in the bowl. Make a ball of dough and place in a large ziplock bag.
Chill dough for a minimum of 2 hours. I like to make the dough the night before, that way I can make a fresh batch of doughnuts in the morning. There’s nothing worse than a bunch of hangry kids in the morning. So save yourself a step, and make the dough the night before. 🙂
Before you pull out the dough from the fridge and start to fry your doughnuts, make your donut glaze. This way, you’re ready for them once they cool off a bit.
Using a thermometer, heat your oil to 365 degrees. Drop the doughnut into the heated oil and fry until golden brown about 2 - 3 minutes on each side.
Allow doughnuts to drain on a cooling racker 1 - 2 minutes, then proceed to glaze and add sprinkles.
In a small saucepan melt 3 ounces semi-sweet chocolate and 3 tablespoons butter over low heat and keep warm to achieve a better glaze on the doughnuts.
In a small bowl combine 1 cup powdered sugar, 1 tablespoon milk and ¼ teaspoon vanilla.