Buttermilk Donuts
Make the best homemade buttermilk donuts with this easy step-by-step recipe! These soft, fluffy, and slightly crispy donuts are perfect for breakfast or dessert. Fry or bake them for a delicious treat!
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
✅ Baking Option:
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.
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.