i have been wanting to make doughnuts for a long time now… and i finally did it. i thought it was going to be complicated, but it really wasn’t. it was time-consuming, however, but lots of fun!
to make the doughnuts you will need:
3 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
2 large eggs
3/4 cup buttermilk
1/4 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted and slightly brown and cooled
to make the cinnamon sugar you will need:
3/4 cups sugar
2 tablespoons cinnamon
to make the vanilla glaze you will need:
1 cup confectioner’s sugar
1/8 cup whole milk
1 teaspoon pure vanilla extract
first, make the doughnuts. line one baking sheet with parchment paper and another baking sheet with two layers of paper towels. in a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. in a medium bowl, whisk the eggs, buttermilk, and sour cream 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 the flour into the liquid 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 out until it is about 1/2 inch thick. then, cut out your doughnuts. i used both a 2-1/2 inch and a 3-1/2 inch doughnut cutter, to have a couple of different sizes. after you cut out the doughnuts, pat together some of the dough for holes, and then pat the rest together and form more doughnuts, using up all of the dough. arrange both the doughnuts and holes onto the parchment lined baking sheet and place in the fridge until your oil is heated and you’re ready to cook. pour enough vegetable oil into a deep skillet to make a 1 1/2 inch layer of oil. heat the oil over medium high heat, until the temperature reaches 365-370F. while the oil is heating, go ahead and make the glazes.
to make the vanilla glaze, just whisk together the sugar, milk, and vanilla extract in a medium bowl.
for the cinnamon sugar, stir together the sugar and cinnamon.
now it’s time to cook the doughnuts! once the oil is good and hot, gently lift the large doughnuts off the baking sheet and place a few at a time, depending on the size, in the hot oil. once the bottom side has browned, flip over and continue cooking the other side. it takes about 2-3 minutes per side. using a slotted spoon, transfer the doughnuts to the paper towel lined baking sheet and continue to cook the rest of the dough until finished. the doughnut holes will cook faster and can be made after the doughnuts are done. once you have finished cooking all of the doughnuts, work quickly and dip the doughnuts in the vanilla glaze & cinnamon sugar.
they turned out really good and sooo pretty. i can’t really decide which ones i like better, the cinnamon sugar or the glazed. i think i am leaning more towards the glazed being my favorite. everyone here loved them, and the doughnut holes were the perfect size for grayson! i’m sure i will make doughnuts again. maybe next time i will double the ingredients, though, so it will make more at a time… because they were so good that they didn’t last long!