Basic Buttermilk Donuts

Basic Buttermilk Donuts

(24 servings)    Printable Version
  • 4 and 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 and 1/2 cups sugar
  • 2 cups buttermilk
  • 1/3 cup butter - melted
  • 1 teaspoon nutmeg
In a large bowl, sift together the flour, baking powder, baking powder and salt.

In a separate large bowl, beat the eggs. Gradually, add the sugar and buttermilk - beating until completely combined.

Add the dry ingredients to the wet ingredients along with the melted butter and nutmeg. Stir until well combined.

(At this point, you can cover and chill the dough in the refrigerator until you're ready to make some doughnuts. This step isn't necessary, but an hour in the refrigerator makes the dough a little easier to work with.)

Heat oil to 360 degrees.

On a floured surface, pat the dough down to a thickness of 1/2 inch. Use a doughnut cutter to make the individual doughnuts.

Carefully, drop doughnuts into the hot oil. Don't fry too many at once. The frying donuts should float side by side. Fry for 2 to 3 minutes until golden brown.

Drain on stacked paper towels. Serve warm.

This recipe makes about 2 dozen doughnuts.


Basic Buttermilk Donuts (Donuts)


The simple deliciousness of a plain buttermilk doughnut. You might be tempted to add more nutmeg, but a single teaspoon really adds enough flavor for the whole batch. Enjoy!

Mr Breakfast would like to thank donutguy for this recipe.

Comments About This Recipe
What do you think of Basic Buttermilk Donuts?
Overall Average Rating = 4 (out of 5)
Based on 4 votes.


Official Member: Team BreakfastFrom cookiesw (Team Breakfast Member)
Rating (out of 5):  

Turned out great. We made a simple glaze out of 2 cups powdered sugar, 1/4 cup cocoa powder and about 5 Tablespoons of milk. Used canola oil for frying. Had to use a lot of flour when cutting out the donuts, but other than that, it all went well.

Comment submitted: 3/7/2012 (#13630)



From Tidycat
Rating (out of 5):  

I made a quarter batch in our baby fryer. They turned out really nice and crispy on the outside and not too heavy inside. Next time, I'd like to add a glaze, preferably a maple glaze. Does anyone have a good recipe suggest for that? - Heidi in Cheyenne, WY

Comment submitted: 10/6/2011 (#12986)



From Richard W

What kind of oil? How much??

Comment submitted: 4/4/2011 (#12393)



From perky9

I agree with comment from zocal... a little vanilla always makes them better.

Comment submitted: 3/28/2011 (#12360)



From happy45

I don't understand. My mix was very watery. Can't even roll it out. Gosh.

Comment submitted: 3/26/2011 (#12351)



From Lundy
Rating (out of 5):  

I halved the recipe an it worked wonderfully. Delicious, fresh donuts at home!

Comment submitted: 3/8/2011 (#12267)



From Ann Onimus

Wondering... can you bake these instead of frying?

Comment submitted: 2/14/2011 (#12127)



Official Member: Team BreakfastFrom bankcardrep1 (Team Breakfast Member)
Rating (out of 5):  

I baked a couple at 350. They don't look as good but they are tasty. Might need a little glaze.

Comment submitted: 2/8/2011 (#12085)



Official Member: Team BreakfastFrom callie789 (Team Breakfast Member)

That up-close pic, would make un-donut lovers, go nuts! This looks soo good Icannot wait to try this! Thanks!!

Comment submitted: 9/15/2010 (#11230)



From Zocal

This is very close to a recipe we've used for years. We add a little vanilla too. Homemade donuts are the best. Once you've had them fresh and warm, it's hard to go back.

Comment submitted: 9/2/2010 (#11156)



From Dinky

I'm wondering if I could bake these instead of fry them?

Comment submitted: 8/3/2010 (#11008)





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