Buttermilk donuts are a beloved classic, known for their rich flavor, slightly tangy taste, and tender crumb. These donuts have been a favorite in bakeries and homes for decades, offering a delightful texture that pairs perfectly with a morning cup of coffee or an afternoon snack. In this article, we’ll explore everything about buttermilk donuts, from their history to how they compare with other types of donuts.
What Are Buttermilk Donuts?
Buttermilk donuts are a type of cake donut made with buttermilk, which gives them a slightly tangy flavor and a soft, moist texture. Unlike yeast-raised donuts, which rely on yeast for leavening, cake donuts like buttermilk donuts use baking powder or baking soda, resulting in a denser texture. These donuts are often fried, creating a crisp outer layer while maintaining a tender interior.
The Unique Role of Buttermilk in Donuts
Buttermilk is a key ingredient in these donuts, providing several benefits:
| Benefit | Explanation |
|---|---|
| Tangy Flavor | Buttermilk adds a slight acidity, enhancing the overall taste. |
| Tender Texture | The acidity of buttermilk helps break down gluten, resulting in a softer crumb. |
| Improved Leavening | Reacts with baking soda to produce air bubbles, making the donuts light and fluffy. |
This combination of flavor and texture makes buttermilk an essential ingredient in these donuts, giving them a unique taste compared to other types of cake donuts.
Are Buttermilk and Old-Fashioned Donuts the Same?
A common question is whether buttermilk donuts and old-fashioned donuts are the same. Although they have similarities, there are clear distinctions between them.
| Feature | Buttermilk Donuts | Old-Fashioned Donuts |
|---|---|---|
| Main Leavening Agent | Baking powder/baking soda | Baking powder/baking soda |
| Texture | Soft, slightly dense | Crispy, with deep cracks |
| Shape | Typically smooth with a soft crumb | More irregular, with a craggy surface |
| Buttermilk Presence | Always used | Sometimes used |
Old-fashioned donuts often have a more rugged appearance, while buttermilk donuts are smoother. Both are delicious, but if you prefer a slightly crispy texture with more cracks, the old-fashioned donut might be your choice.
Why Are Amish Donuts So Good?
Amish donuts have gained a reputation for being some of the best donuts available. But what makes them so good? The secret lies in their ingredients and preparation methods.
- Fresh Ingredients – Amish donuts are made with high-quality, fresh ingredients, including farm-fresh eggs, milk, and butter.
- Handmade Process – Unlike mass-produced donuts, Amish donuts are carefully crafted by hand, giving them a superior texture.
- Long Fermentation – The dough often undergoes a slow rise, allowing flavors to develop deeply.
- Deep Frying in Lard or Butter – Instead of vegetable oils, Amish bakers frequently use lard or butter for frying, which enhances the flavor and texture.
- Generous Size – Amish donuts are typically larger than standard donuts, providing a more satisfying bite.
The combination of traditional methods and high-quality ingredients makes Amish donuts incredibly flavorful and satisfying.
How Many Calories Does a Buttermilk Donut Have?
The calorie content of a buttermilk donut depends on its size, ingredients, and cooking method. On average, a standard-sized buttermilk donut contains the following nutritional values:
| Nutrient | Amount per Donut (Approx. 85g) |
|---|---|
| Calories | 250 – 350 kcal |
| Total Fat | 12 – 18g |
| Saturated Fat | 4 – 7g |
| Cholesterol | 25 – 40mg |
| Carbohydrates | 30 – 40g |
| Sugar | 15 – 25g |
| Protein | 3 – 5g |
Factors Affecting Caloric Content
- Size – Larger donuts naturally have more calories.
- Ingredients – The use of whole milk, butter, or additional sugar can increase calories.
- Cooking Method – Fried buttermilk donuts contain more calories than baked versions due to oil absorption.
If you’re looking for a healthier option, consider baking buttermilk donuts instead of frying them, or reducing sugar content in the batter.
What Is the Difference Between Old-Fashioned Donuts and Cake Donuts?
While both old-fashioned and cake donuts fall under the category of cake-based donuts, they have key differences.
| Feature | Old-Fashioned Donuts | Cake Donuts |
|---|---|---|
| Texture | Crispy exterior, tender inside | Smooth, soft, uniform texture |
| Shape | Irregular, craggy surface | Perfectly round with a smooth surface |
| Buttermilk Presence | Often used, but not always | Sometimes included |
| Frying Temperature | Lower, resulting in more cracks | Higher, for a uniform finish |
Old-fashioned donuts are distinct for their deep cracks and crunchy edges, while cake donuts tend to have a smoother, more uniform appearance.
Can I Use Regular Milk Instead of Buttermilk for Donuts?
Yes, you can use regular milk instead of buttermilk when making buttermilk donuts, but you will need to make some adjustments to maintain the acidity and texture that buttermilk provides. Buttermilk adds a slight tanginess and helps create a tender, fluffy donut by reacting with baking soda. If you replace it with regular milk, you might lose some of those benefits.
How to Substitute Regular Milk for Buttermilk
| Substitution Option | Ratio (Per 1 Cup of Buttermilk) | Instructions |
|---|---|---|
| Milk + Vinegar | 1 cup milk + 1 tbsp vinegar | Stir and let sit for 5-10 minutes before using. |
| Milk + Lemon Juice | 1 cup milk + 1 tbsp lemon juice | Mix and let curdle for 5-10 minutes. |
| Yogurt + Milk | ¾ cup yogurt + ¼ cup milk | Whisk together to match the consistency of buttermilk. |
| Sour Cream + Milk | ¾ cup sour cream + ¼ cup milk | Thin out the sour cream with milk to mimic buttermilk. |
Using these substitutes will help you achieve a similar texture and flavor to traditional buttermilk donuts.
What Are New Orleans Donuts Called?
New Orleans is famous for its beignets, a type of fried dough that is light, fluffy, and covered in powdered sugar. Beignets are a staple in Louisiana cuisine, often served with café au lait (coffee with milk).
Differences Between Beignets and Buttermilk Donuts
| Feature | Beignets | Buttermilk Donuts |
|---|---|---|
| Leavening Agent | Yeast-based | Baking powder/soda |
| Texture | Airy, light, slightly chewy | Soft, dense, cake-like |
| Shape | Square or rectangular | Round with a hole |
| Toppings | Powdered sugar | Glaze, sugar, or plain |
Beignets have a different texture and taste compared to buttermilk donuts since they use yeast instead of chemical leavening. They are best enjoyed fresh and warm, making them a must-try when visiting New Orleans.
Common Mistakes to Avoid When Making Buttermilk Donuts
To ensure the best results when making buttermilk donuts, avoid these common mistakes:
- Overmixing the Batter – This can result in tough donuts instead of tender, fluffy ones. Mix just until combined.
- Skipping the Buttermilk – Buttermilk is essential for flavor and texture; if substituting, make sure to use a proper alternative.
- Using the Wrong Oil for Frying – Choose oils with a high smoke point, like canola or vegetable oil, to prevent an off-flavor.
- Frying at the Wrong Temperature – If the oil is too hot, the donuts will burn on the outside before cooking inside. If too cool, they absorb too much oil. Keep the temperature around 350-375°F (175-190°C).
- Not Draining Properly – Let excess oil drain on a wire rack with paper towels underneath to keep donuts from getting greasy.
How to Make Buttermilk Donuts at Home
Making buttermilk donuts at home is easier than you might think. Below is a step-by-step recipe to help you create soft, flavorful donuts with a slightly crispy exterior.
Ingredients
| Category | Ingredients | Quantity |
|---|---|---|
| Dry Ingredients | All-purpose flour | 2 ½ cups |
| Baking powder | 2 tsp | |
| Baking soda | ½ tsp | |
| Salt | ½ tsp | |
| Ground nutmeg (optional) | ½ tsp | |
| Wet Ingredients | Unsalted butter (melted) | 4 tbsp |
| Granulated sugar | ¾ cup | |
| Eggs | 2 large | |
| Buttermilk | ¾ cup | |
| Vanilla extract | 1 tsp | |
| For Frying | Vegetable oil | As needed |
Instructions
- Prepare the Dough
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- In a separate large bowl, beat the melted butter and sugar until combined.
- Add eggs one at a time, mixing well. Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Chill the Dough
- Cover the dough with plastic wrap and refrigerate for at least 1 hour to make it easier to handle.
- Roll and Cut the Donuts
- Lightly flour a surface and roll out the dough to about ½-inch thick.
- Use a donut cutter or two round cutters (one large, one small) to shape the donuts.
- Fry the Donuts
- Heat oil in a deep pan to 350-375°F (175-190°C).
- Fry the donuts in batches for about 1-2 minutes per side, until golden brown.
- Remove and drain on a wire rack lined with paper towels.
- Glaze or Coat the Donuts
- Dust with powdered sugar, coat in cinnamon sugar, or dip in a vanilla glaze.
Vanilla Glaze Recipe
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 cup |
| Milk | 2 tbsp |
| Vanilla extract | ½ tsp |
- Whisk together ingredients until smooth. Dip each donut while warm and let the glaze set.
Baked Buttermilk Donuts: A Healthier Alternative
If you prefer a lighter version, you can bake buttermilk donuts instead of frying them.
Adjustments for Baking
- Use a donut pan: Pipe or spoon the batter into a greased donut pan.
- Bake at 375°F (190°C) for 10-12 minutes, or until a toothpick comes out clean.
- Brush with melted butter and coat in sugar for a crispier texture.
| Method | Texture | Calories (Per Donut) | Ease of Preparation |
|---|---|---|---|
| Fried | Crisp outside, soft inside | 250-350 kcal | Slightly more effort |
| Baked | Soft, slightly dense | 150-200 kcal | Easier, less mess |
Variations of Buttermilk Donuts
Buttermilk donuts can be customized in many ways. Here are some creative variations:
| Variation | How to Make It |
|---|---|
| Chocolate Buttermilk Donuts | Add ¼ cup cocoa powder to the flour mix. |
| Maple Glazed Buttermilk Donuts | Use maple syrup instead of vanilla in the glaze. |
| Cinnamon Sugar Donuts | Roll warm donuts in a cinnamon-sugar mix. |
| Pumpkin Spice Donuts | Replace ¼ cup of buttermilk with pumpkin puree and add cinnamon, nutmeg, and ginger. |
Storing and Reheating Buttermilk Donuts
To keep your buttermilk donuts fresh, follow these storage tips:
| Storage Method | How Long? | Best Way to Reheat |
|---|---|---|
| Room Temperature | 1-2 days | Microwave for 10 seconds or bake at 300°F for 5 minutes |
| Refrigerator | 3-4 days | Microwave for 15 seconds |
| Freezer | Up to 2 months | Thaw overnight, then bake at 325°F for 8 minutes |
For best results, store them in an airtight container to prevent them from drying out.
Final Thoughts
Buttermilk donuts are a delicious treat that can be enjoyed in various ways—fried, baked, glazed, or coated in cinnamon sugar. Whether you prefer the classic version or a healthier baked alternative, making them at home allows you to customize flavors and textures to your liking.
Frequently Asked Questions About Buttermilk Donuts
1. Can I Make Buttermilk Donuts Without a Deep Fryer?
Yes! You can use a heavy-bottomed pot or Dutch oven to fry donuts at home. Just make sure to use a candy or frying thermometer to keep the oil temperature between 350-375°F (175-190°C) for best results.
2. Can I Use Self-Rising Flour Instead of All-Purpose Flour?
Self-rising flour already contains baking powder and salt. If using it, reduce the amount of baking powder and salt in the recipe. However, all-purpose flour gives you more control over the leavening process.
3. Why Did My Buttermilk Donuts Turn Out Greasy?
Greasy donuts usually result from frying at a temperature that is too low. If the oil is below 350°F (175°C), the donuts will absorb too much oil instead of crisping up. Always maintain the correct temperature for the best texture.
4. How Do I Keep My Donuts Soft for Longer?
To keep donuts soft:
Store them in an airtight container at room temperature for up to 2 days.
If storing longer, refrigerate or freeze them and reheat before serving.
5. Can I Make the Dough in Advance?
Yes! You can refrigerate the donut dough overnight and fry them fresh the next day. This allows the flavors to develop and makes handling the dough easier.
Buttermilk Donuts vs. Other Donut Types
| Type | Leavening Agent | Texture | Cooking Method |
|---|---|---|---|
| Buttermilk Donuts | Baking powder/soda | Soft inside, crispy outside | Fried or baked |
| Yeast Donuts | Yeast | Light, airy | Fried |
| Cake Donuts | Baking powder/soda | Dense, moist | Fried or baked |
| Beignets | Yeast | Light, fluffy | Fried |
| Old-Fashioned Donuts | Baking powder | Crispy, craggy | Fried |
Best Drinks to Pair with Buttermilk Donuts
The right drink can enhance the flavor of your donuts. Here are some great pairings:
| Drink | Why It Works |
|---|---|
| Coffee | The bitterness of coffee balances the sweetness of the donuts. |
| Milk | A classic combination that softens the donut’s texture. |
| Hot Chocolate | Rich and creamy, perfect for dipping donuts. |
| Chai Tea | The spiced flavors complement the buttermilk’s tanginess. |
| Orange Juice | A refreshing citrus contrast to the rich donut. |
Conclusion
Buttermilk donuts are a timeless treat, offering a perfect balance of tangy, sweet, and crispy flavors. Whether you choose to fry or bake them, experimenting with different glazes and toppings can make each batch unique. Now that you have all the tips, tricks, and variations, it’s time to try making your own buttermilk donuts at home!
Buttermilk Donuts
Equipment
- Mixing Bowls For combining wet and dry ingredients.
- Whisk To evenly mix dry ingredients.
- Wooden Spoon or Spatula For gently folding the dough.
- Rolling Pin To roll out the donut dough to an even thickness.
- Donut Cutter (or Round Cutters) To cut out perfectly shaped donuts and donut holes.
- Deep Fryer or Heavy-Bottomed Pot To fry the donuts evenly in hot oil.
- Kitchen Thermometer To maintain the correct oil temperature (350-375°F / 175-190°C).
- Slotted Spoon or Metal Skimmer To flip and remove the donuts from hot oil.
- Wire Cooling Rack To let excess oil drain off after frying.
- Paper Towels To absorb any extra oil from the fried donuts.
- Pastry Brush If coating the donuts with butter before adding sugar.
- Small Bowl For preparing the glaze or cinnamon sugar coating.
- Baking Sheet To place the donuts while preparing or cooling.
- Electric Mixer (Optional) To mix ingredients faster and evenly.
- Oven & Donut Pan (If Baking Instead of Frying) For a healthier baked version of buttermilk donuts.
Ingredients
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg optional
- ¾ cup buttermilk
- 2 large eggs
- ¾ cup granulated sugar
- 4 tbsp melted unsalted butter
- 1 tsp vanilla extract
- Vegetable oil for deep frying
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- Prepare the Wet Ingredients: In another bowl, beat the eggs and sugar, then add the buttermilk, melted butter, and vanilla extract.
- Combine the Mixtures: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Chill the Dough: Cover and refrigerate for at least 1 hour for easier handling.
- Roll & Cut the Donuts: Lightly flour a surface, roll out the dough to ½-inch thick, and cut using a donut cutter.
- Heat the Oil: In a deep pan, heat vegetable oil to 350-375°F (175-190°C).
- Fry the Donuts: Carefully drop the donuts into the hot oil and fry for 1-2 minutes per side until golden brown.
- Drain & Cool: Remove from oil and place on a wire rack lined with paper towels.
- Glaze or Coat: Dip the warm donuts into a vanilla glaze or dust with powdered sugar.
- Enjoy! Serve warm with coffee or milk.
Notes
If you prefer a healthier alternative, bake the donuts at 375°F (190°C) for 10-12 minutes in a donut pan instead of frying. Lightly brush with melted butter and coat in sugar for extra flavor. ✅ Buttermilk Substitute:
If you don’t have buttermilk, mix ¾ cup milk + 1 tbsp vinegar or lemon juice and let it sit for 5 minutes before using. This creates the same tangy effect. ✅ Frying Temperature Matters:
Maintain the oil temperature between 350-375°F (175-190°C). If too low, the donuts absorb excess oil and become greasy. If too high, they burn outside while staying raw inside. ✅ How to Store Buttermilk Donuts: Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for 3-4 days, but expect slight texture changes.
Freezer: Freeze donuts in a single layer for up to 2 months. To reheat, thaw and warm in an oven at 325°F (165°C) for 5 minutes.
✅ Best Oil for Frying Donuts:
Use neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid olive oil, as it has a low smoke point and alters the flavor. ✅ Glaze Variations:
Try different glazes for extra flavor: Chocolate Glaze: Mix powdered sugar + cocoa powder + milk.
Maple Glaze: Replace milk with maple syrup for a sweet maple flavor.
Cinnamon Sugar Coating: Roll warm donuts in a mix of ½ cup sugar + 1 tbsp cinnamon.
✅ Don’t Overmix the Dough:
Overmixing leads to tough and dense donuts. Mix just until the ingredients come together for a soft, fluffy texture. ✅ Making Dough Ahead:
The donut dough can be refrigerated overnight. Let it sit at room temperature for 10 minutes before rolling and frying. ✅ Reheating Donuts:
For a fresh taste, reheat donuts in an oven at 300°F (150°C) for 5-7 minutes or microwave for 10 seconds.