Buttermilk Doughnuts

I have been obsessed with doughnuts lately. Probably because I am trying to drop a few holiday pounds, and doughnuts are on my “no-no” list. I can’t seem to get them off my mind. SO since I can’t make and eat them now, I leave it to you.

There is really nothing more fun than home-made doughnuts. Sure, they will make you fat, and the frying will stink up your house, and in the end you’ll have a tummy ache. But who cares? They rock!

The tang of this batter makes this my all-time favorite doughnut recipe. You can glaze them, as below, or be a traditionalist and eat them plain.

Follow the deep-frying guidelines, and remember to open a window!


2-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 tsp. ground nutmeg (fresh grated)
1 cup buttermilk
1 egg
1/4 cup (1/2 stick) unsalted butter, melted
1 recipe White Glaze (see below)


  1. In a large bowl sift together flour, baking powder, baking soda, salt and nutmeg. In a separate bowl whisk together buttermilk, egg, and butter. Add wet to dry and stir until just combined. Turn out onto a floured surface and knead 3-5 minutes, until smooth. Add more flour as necessary.
  2.  In a heavy skillet, heat canola oil to 350˚F.
  3.  Use a rolling pin to roll your dough 1/4-inch thick. Cut into shape with graduated biscuit cutters or drinking glasses. Fry doughnuts in hot oil, 1-2 minutes on each side, until evenly browned. Drain on paper towels, then dip in White Glaze (see below) while hot.

Decorate glaze with candy sprinkles, or try topping them with Chocolate Ganache instead.

White Glaze
This glaze is perfect for doughnuts, cookies, petit fours, sweet rolls, or anything you think deserves a little shine. It is thin, translucent, and just sweet enough.


1/3 cup unsalted butter
2 cups powdered sugar, sifted
1-1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/4-1/2 cup hot water


Melt butter in a large saucepan over medium heat. Off heat, stir in powdered sugar and vanilla until smooth. Add salt, and adjust consistency with hot water, 1 tablespoon at a time, as needed. Use while hot.

Additional liquid flavoring can be added in place of the vanilla. Food coloring can also be added. Be sure to add food coloring slowly, one drop at a time. If the color is too light, it’s easy to add more. But if it’s too dark, you can’t take it out!

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