Old-fashioned doughnut also known as buttermilk doughnut
Old-fashioned doughnut also known as buttermilk doughnut
Old-fashioned doughnuts will melt in your mouth. These glazed buttermilk beauties are easy to make!
Old-fashioned doughnuts are soft and tender. They have a classic buttermilk taste, which is very good. If you want to add more doughnuts, try grandma’s famous homemade doughnuts and homemade chocolate gravy biscuit doughnuts.
Classic Buttermilk Donuts
Our family has long been looking forward to Donut Day. We like doughnuts, we can eat almost any flavor or variety of doughnuts (grandma’s version has always been our first choice). However, the buttermilk doughnuts made from scratch with a simple glaze at home are very delicious.
Making old-fashioned doughnuts yourself may seem like a daunting task, but it’s actually quite simple. The dough comes together easily. It may take several attempts to fry until golden and perfect, but you will surely master it quickly!
Soon, you will take a bite of these shiny beauties, or eat them directly from the oven when they melt perfectly in your mouth.
How to make old-fashioned doughnuts
mix. Add the eggs to a large mixing bowl and stir. Then add sugar and shortening. Add buttermilk and all dry ingredients.
Divide and conquer. After the dough is evenly mixed, divide it in half. Sprinkle flour on the counter and roll the dough onto the surface. Dust lightly with flour before rolling the dough into â…“. Inches thick.
rest. After the dough is rolled, let it stand for 20 minutes. During this time, you can heat the oil.
Prepare. Pour the oil into a high-side frying pan. Heat it to 370-380°F. Once hot, fry a donut for testing. Adjust the oil temperature accordingly.
saute. Use a wide spatula to put the donuts in the oil. Place as many places as possible that are easy to rotate, usually about three. Turn the doughnuts when they rise to the surface. Fry for about 3 minutes, until all are golden brown. Lift with a long fork. Be careful not to be poked or smashed.
flow away. Drain on a metal rack and cool on paper towels.
Serve. Glazed, frosted or eaten with sugar.
Frying skills
The correct oil temperature: It is important that the oil temperature is correct. Too low, the doughnuts will get wet. Too hot, they will burn before they are fully cooked. Using a cooking thermometer is the easiest way to ensure that the oil temperature is correct. If you don’t have one here is a trick I used:
- Set the burner to medium high temperature
- Take the end of a wooden chopstick or wooden spoon and dip it in the oil. If you see a steady stream of bubbles, then the oil is ready.
Fried with peanut oil or vegetable oil. You need enough oil to make the donuts float. If the oil level drops, add more and let it heat up again before adding another doughnut.
More tips
Donut hole: One of the best parts of making donuts is the cute little donut hole. Fry them in the same way as regular doughnuts, just reduce the frying time by about half.
Ingredients: You can sprinkle cinnamon sugar mixture, glaze, powdered sugar, icing sugar, etc. on these delicious donuts.
- A simple glaze recipe includes: 3 tablespoons of melted butter, 1 cup of powdered sugar, 1 teaspoon of vanilla, and 2 tablespoons of hot water. Stir until smooth.
I have to say that these are also delicious, with a cup of cold milk or a cup of hot chocolate.
How to store + freeze
Place the cooled donuts In an airtight container They will taste delicious in 1-2 days. They can last longer, but you will notice that they become dry and stale.
Old-fashioned doughnuts can also be stored in the refrigerator Up to one week. Put the individual donuts in the sandwich bag and put them all in the Ziploc refrigerator.
For more delicious deep-fried desserts, please try:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 3 minutes
Prove 20 minutes
Total time 33 minutes
24 servings
Calories 241 kcal
Author Little Luna
- 4 eggs
- 2c sugar
- 1/4 c soft shortening
- 1 1/2 c thick buttermilk or yogurt
- 7c flour
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
-
Add the eggs to a large mixing bowl and stir. Then add sugar and shortening. Add buttermilk and all dry ingredients.
-
After the dough is evenly mixed, divide it in half. Sprinkle flour on the counter and roll the dough onto the surface. Dust lightly with flour before rolling the dough into â…“. Inches thick.
-
After the dough is rolled, let it sit for 20 minutes. During this time, you can heat the oil.
-
Pour the oil into a high-side frying pan. Heat it to 370-380°F. Once hot, fry a donut for testing. Adjust the oil temperature accordingly.
-
Use a wide spatula to put the donuts in the oil. Place as many places as possible that are easy to rotate, usually about three. Turn the doughnuts when they rise to the surface. Fry for about 3 minutes, until all are golden brown. Lift with a long fork. Be careful not to be poked or smashed.
-
Drain on a metal rack and cool on paper towels.
-
Glazed, frosted or eaten with sugar.
*The amount of spices added will vary depending on the taste. You can even use 2 teaspoons of vanilla instead of nutmeg and cinnamon. *To make sweet milk donuts, use regular milk instead of buttermilk, use 4 teaspoons of baking powder and omit the baking soda. The page you are looking for does not exist (404)