Author: King Valley Dairy
Recipe type: Snack
Time of Year: Anytime
Tasty, easy Buttermilk donut recipe. Great Snack, Brunch or afternoon tea.
- 3½ cups all-purpose flour
- ¾ cup castor sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- 2 eggs
- ¾ cup KVD buttermilk
- 1 teaspoon Vanilla Bean Paste
- ¼ cup KVD Crème Fraiche
- ¼ cup unsalted KVD butter, melted and cooled
- Vegetable oil for frying
- Cinnamon Sugar Coating:
- 1¼ cups castor sugar
- 3 tablespoons ground cinnamon
- Before you begin, line one baking tray with parchment paper or waxed paper, and another with a double layer of paper towels.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.
- In a medium bowl, whisk the vanilla, eggs, Buttermilk, and Crème Fraiche until combined. Add the melted, cooled butter and whisk again.
- Make a well in the center of the flour mixture and pour the liquid ingredients into the well. With a rubber spatula, slowly fold and press the flour into the liquid center until the mixture forms a sticky dough.
- Turn the dough out onto a work surface lightly dusted with flour. Sprinkle the top of the dough with flour and pat it out until it is about 1cm (½-inch thick).
- Use two circle cookie cutters of different sizes, or glasses with different sized rims, and dip the cutters into flour, then press them into the dough to make donut shapes. Transfer the donuts and donut holes to the parchment-lined baking sheet. Pat the dough scraps back together, and use them to make more donuts and donut holes. Chill the dough while you heat the oil.
- Pour enough oil into a deep fry pan to make a layer approximately 3 cm deep. Slowly heat the oil over medium-high heat until it is 180 degrees Celsius. (While you are waiting for the oil to reach temperature, mix up the cinnamon sugar topping.)
- When the oil reaches temperature, gently lift the large doughnuts off the baking sheet and place them in the hot oil. Do not crowd the pan – make no more than 3 donuts at a time. Once they have browned on one side, turn them over with tongs or a slotted spoon and continue to cook just until browned. Using a slotted spoon, transfer the doughnuts to the paper towel-lined baking sheet and continue to fry the rest of the dough until finished.
- While the donuts are still warm, dip them into the cinnamon sugar mixture to coat. Transfer to a wire rack or enjoy immediately.