Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Doughnut cutter or 2 round biscuit cutters (1 large and 1 small)
Step-by-step instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg.
2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight.
5. When ready to fry, heat 2 inches of vegetable oil in a large, deep pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. On a lightly floured surface, roll out the chilled dough to 1/2-inch thickness. Use a doughnut cutter or 2 round biscuit cutters (1 large and 1 small) to cut out doughnuts and doughnut holes.
7. Carefully drop the doughnuts and holes into the hot oil, a few at a time, and fry until golden brown, about 1-2 minutes per side.
8. Use a slotted spoon to transfer the doughnuts to a wire rack set over a baking sheet to cool.
9. Repeat with the remaining doughnuts and holes, adjusting the heat as needed to maintain the oil temperature.
Time:
Preparation time: 15 minutes + 1 hour chilling time
Cooking time: 1-2 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12 doughnuts and 12 doughnut holes
Nutritional information:
Per serving (1 doughnut):
Calories: 210
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 250mg
Total Carbohydrate: 29g
Dietary Fiber: 1g
Sugars: 12g
Protein: 4g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it.
- You can use any type of oil suitable for frying, such as canola or peanut oil.
Variations:
- Glazed Doughnuts: Dip the cooled doughnuts in a simple glaze made of powdered sugar, milk, and vanilla extract.
- Cinnamon Sugar Doughnuts: Toss the warm doughnuts in a mixture of cinnamon and sugar.
- Chocolate Glazed Doughnuts: Dip the cooled doughnuts in a chocolate glaze made of powdered sugar, cocoa powder, milk, and vanilla extract.
Tips and tricks:
- Make sure the dough is well-chilled before rolling it out to prevent it from sticking to the surface.
- Use a slotted spoon to carefully transfer the doughnuts to and from the hot oil to avoid splatters and burns.
- Don't overcrowd the pot with too many doughnuts at once, as this can lower the oil temperature and result in greasy doughnuts.
- Use a wire rack to cool the doughnuts and allow any excess oil to drip off.
Storage instructions:
- Store the cooled doughnuts in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the doughnuts in a single layer on a baking sheet, then transfer them to a freezer bag and freeze for up to 1 month.
Reheating instructions:
- To reheat frozen doughnuts, let them thaw at room temperature for 30 minutes, then warm them in a 350°F oven for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the doughnuts on a platter or cake stand and dust them with powdered sugar.
- Serve them with a side of whipped cream or fruit compote for dipping.
Garnishes:
- Sprinkle chopped nuts or sprinkles on top of the glaze.
- Top each doughnut with a dollop of whipped cream or a scoop of ice cream.
Pairings:
- Coffee or tea
- Milk or hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Bacon or sausage
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the doughnuts are too brown on the outside but not cooked through on the inside, lower the oil temperature and cook them for a little longer.
- If the doughnuts are too pale, increase the oil temperature and cook them for a little less time.
Food safety advice:
- Always use a deep-fry thermometer to monitor the oil temperature and avoid overheating or underheating.
- Never leave hot oil unattended on the stove.
- Use caution when handling hot oil and fried doughnuts to avoid burns.
Food history:
- Doughnuts have been a popular treat in America since the mid-19th century, when Dutch immigrants introduced them to New York City.
- The first doughnut machine was invented in 1920 by Adolph Levitt, which made it easier and faster to produce doughnuts in large quantities.
Flavor profiles:
- Buttermilk doughnuts are slightly tangy and sweet, with a soft and fluffy texture and a crispy exterior.
Serving suggestions:
- Serve the doughnuts warm or at room temperature for the best flavor and texture.
- Pair them with a hot or cold beverage and a side dish for a complete breakfast or snack.
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