Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Doughnut cutter or two round cutters (one large and one small)
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon.
2. In a separate bowl, beat the eggs until frothy. Add the buttermilk and melted butter, and mix until well combined.
3. Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not overmix.
4. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
5. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven 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 a thickness of 1/2 inch. Use a doughnut cutter or two round cutters to cut out doughnuts and doughnut holes.
7. Carefully drop the doughnuts into the hot oil, a few at a time, and fry until golden brown on both sides, about 1-2 minutes per side.
8. Use a slotted spoon or spider to remove the doughnuts from the oil and transfer them to a wire rack to drain excess oil.
9. Repeat with the remaining doughnuts and holes.
10. Serve the doughnuts warm, dusted with powdered sugar or cinnamon sugar.
Time:
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 10-15 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12-15 doughnuts and holes
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 3g
Cholesterol: 40mg
Sodium: 350mg
Total carbohydrates: 37g
Dietary fiber: 1g
Sugars: 18g
Protein: 4g
Substitutions for ingredients:
- You can substitute the buttermilk with regular milk or a non-dairy milk alternative, such as almond milk or soy milk.
- You can substitute the unsalted butter with vegetable oil or coconut oil.
Variations:
- Add 1 teaspoon of vanilla extract or lemon zest to the dough for extra flavor.
- Dip the warm doughnuts in a glaze made with powdered sugar, milk, and vanilla extract.
- Roll the warm doughnuts in cinnamon sugar or powdered sugar for a classic finish.
Tips and tricks:
- Make sure to chill the dough before rolling it out to prevent it from becoming too sticky.
- Use a deep-fry thermometer to monitor the oil temperature and ensure that the doughnuts cook evenly.
- Fry the doughnuts in small batches to prevent overcrowding in the pot and maintain the oil temperature.
- Drain excess oil from the doughnuts by placing them on a wire rack instead of paper towels, which can make them soggy.
Storage instructions:
Store the cooled doughnuts in an airtight container at room temperature for up to 2 days. You can also freeze the doughnuts for up to 1 month.
Reheating instructions:
To reheat the doughnuts, place them on a baking sheet and warm them in a 350°F oven for 5-7 minutes.
Presentation ideas:
Serve the doughnuts on a platter or cake stand for a classic look. You can also arrange them in a basket lined with a cloth napkin for a rustic touch.
Garnishes:
Dust the doughnuts with powdered sugar or cinnamon sugar for a simple garnish. You can also drizzle them with a glaze made with powdered sugar, milk, and vanilla extract.
Pairings:
Serve the doughnuts with a cup of coffee or tea for a classic breakfast or snack. You can also pair them with fresh fruit or yogurt for a lighter option.
Suggested side dishes:
Serve the doughnuts with bacon or sausage for a savory breakfast option. You can also pair them with scrambled eggs or a breakfast casserole.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it becomes easier to handle.
- If the doughnuts are too dense, make sure to not overmix the dough and to chill it before rolling it out.
- If the doughnuts are too greasy, make sure to drain them on a wire rack instead of paper towels.
Food safety advice:
Make sure to use a deep-fry thermometer to monitor the oil temperature and prevent the doughnuts from becoming too greasy or undercooked. Also, make sure to handle the hot oil carefully to prevent burns.
Food history:
Buttermilk doughnuts have been a popular breakfast treat in the United States since the early 1900s. They are known for their tangy flavor and fluffy texture, which comes from the use of buttermilk in the dough.
Flavor profiles:
These old-fashioned buttermilk doughnuts are sweet, tangy, and slightly spicy, thanks to the addition of cinnamon and nutmeg.
Serving suggestions:
Serve these doughnuts warm with a cup of coffee or tea for a classic breakfast or snack. You can also pair them with fresh fruit or yogurt for a lighter option.
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