Club: BAKED: Farm Stand Buttermilk Doughnuts

This is my first post for Club: BAKED! We're baking our way through Baked Explorations which is quickly turning into one of my favorite cookbooks! Gloria selected this recipe. Be sure to check out her amazing creations. I really enjoyed learning how to make doughnuts. Today the temperature hovered in the upper 90's. Next time I make these will be in the Fall! I'm including a picture of the ingredients. I'm always a little amazed when these simple ingredients turn into such awesome treats. It's magic.


I didn't have buttermilk on hand, so I used Ree the Pioneer Woman's trick to make my own. I've made my own buttermilk several times now and it always works, trust me. I discovered that the lighting in my kitchen is funky. I'll work on that as I take more pics.

The recipe is easy to follow. The dough was VERY sticky, but I added enough flour to make it work. I used a 1 3/4" and 3 3/16" biscuit cutter. I'm not a huge fan of frying food at home because I just don't feel safe around hot oil. This is my first time to fry at home. I ran into trouble heating my oil. I made it about 1" deep which took forever to heat up...but then it became crazy hot...like 3-alarm fire hot. I totally burnt the first 2 doughtnuts. I turned down the flame which was still a little too hot. I finally hit my groove on the 3rd try.



I made the vanilla glaze and added sprinkles to the doughnuts. I used cinnamon sugar for the holes. I had every intention to make the chocolate dip, but my family and I just couldn't wait any longer to dig in. My doughnuts are a little thin. Next time I'll use a smaller biscuit cutter to make the hole. The doughnut holes tasted best! Soft, pillowy goodness.


This is my 2-year old Stella as she gives her sign of approval! I've found a greater appreciation for anyone who makes doughnuts (or is it donuts?).