Powdered Sugar Buttermilk Doughnuts
28 Nov
We are supposed to be leaving Lake Tahoe today – but while I wait for the pilot to file his flight plan, I thought I would take this opportunity to post the doughnuts that I made for Alexander last month.
I saw the original recipe on Serious Eats – they were giving away copies of “The Craft of Baking”, and one of the featured recipes was for Buttermilk Glazed Doughnuts – and since Alexander has discovered the powdered sugar doughnuts at the school student store, I have been on a quest to recreate them at home so Sabrina could try them as well.
The verdict? Two enthusiastic thumbs up. I will definitely make these again, especially for Christmas Day. Or New Year’s Day. Or both. 
Powdered Sugar Buttermilk Doughnuts - adapted from The Craft of Baking
3/4 cup buttermilk
1 large egg
3 large egg yolks
1/3 cup vegetable oil
3 3/4 cups cake flour, plus extra for dusting
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon kosher salt
Nonstick cooking spray
2 cups confectioners’ sugar
Vegetable oil for frying
In a medium bowl, whisk together the buttermilk, egg, egg yolks, and vegetable oil. Sift 2 cups of flour into another bowl and set it aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 1 3/4 cups flour, the granulated sugar, baking powder, baking soda, cinnamon and salt. Mix on low speed just to combine. Add the buttermilk mixture and continue mixing just until the dough comes together. Remove the bowl from the mixer, and using a spatula, gently fold in the reserved flour. The dough will be very sticky.
Transfer the dough to a 12 x 14-inch sheet of waxed paper. Place a second sheet of waxed paper on top, and roll out the dough between the paper to an 8 x 10-inch oval, about 3/4 inch thick. Set the dough, still between the sheets of waxed paper, on a baking sheet and freeze until it is firm enough to cut, about 30 minutes. Don’t skip this step or the doughnuts will be impossible to cut. Remove the dough from the freezer and remove the waxed paper. Dust the dough with flour and replace the waxed paper. Flip the dough over; remove and discard the bottom sheet of waxed paper.
Lightly coat a baking sheet with nonstick cooking spray.
Using a floured 3-inch round cutter or inverted drinking glass, cut out doughnuts. Cut out the centers with a floured 1-inch cutter. Transfer the doughnuts to the prepared baking sheet. Re-roll the scraps and repeat to make a total of 13 doughnuts and 13 holes. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 1 day (if making the dough ahead, bring it to room temperature just before frying.)
In a large high-sided skillet or a wide pot, heat 2 inches of oil to 350 degrees. Working in batches of 3, fry the doughnuts, carefully turning them with a wire skimmer or slotted spoon halfway though, until golden brown, about 1 1/2 minutes per side. Transfer the doughnuts to paper towels to drain, and then heavily dust with powdered sugar when cool.
Fry the doughnut holes for 1 minute per batch. Drain and heavily dust with powdered sugar when cool. Serve the doughnuts on the day they are fried.
Those look so good! One of these days I’m going to have to get over my fear of deep-frying and try doughnuts.
I love making donuts only problem is I make too many donuts!
When I was growing up, every time my Mom made donuts a tornado touched down somewhere in our town. Mom’s donut making was a standard bad weather warning in our local neighborhood!
These look so good! I love a good doughnut..and powdered sugar can’t hurt!
Mmm. One of these days I will finally give doughnuts another try. (my first attempt didn’t turn out that great)
OMG!! These look fantastic. Have got to try them. My children would gobble them up, as would I. WONDERFUL post!
Oh wow! You are convincing that I need to try these!
I know a couple four little boys who would love these!
I’ve always wanted to make donuts but never have. I think I have all of the ingredients to make these. Do I dare? I have an apple pie in the oven as I type. Maybe another day…. sigh!
Your doughnuts look great!
Oh donuts, how I love thee. Let me count the ways.
I really like the buttermilk twist on these.
Hope you guys had a safe flight back and that you weren’t too delayed with all of the snow!
I haven’t made doughnuts in ages. Yum!!
Doughnuts are a serious weakness of mine. I can’t keep the little powdered ones or the chocolate ones in the house because I will eat them all! These look awesome – thanks for sharing!