Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.

Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Doughnuts:
Glaze:

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.

  • Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.

  • Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.

  • Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.

Cook's Note:

You can substitute water for milk in the glaze, if desired.

You can substitute shortening for butter in the doughnuts, if desired.

Nutrition:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

172 calories; protein 2.7g 5% DV; carbohydrates 30g 10% DV; fat 4.7g 7% DV; cholesterol 17.7mg 6% DV; sodium 188.7mg 8% DV. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/25/2015
Made half of the recipe and decreased the flour to 2 cups. Used my doughnut maker and baked for 6 minutes. Came out perfect. Makes 10/12 doughnuts this way. Read More
(13)

Most helpful critical review

Rating: 2 stars
11/19/2019
The dough was too runny the texture was not so good the inside was still raw because 375 is too hot. Read More
32 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
02/25/2015
Made half of the recipe and decreased the flour to 2 cups. Used my doughnut maker and baked for 6 minutes. Came out perfect. Makes 10/12 doughnuts this way. Read More
(13)
Rating: 5 stars
01/31/2015
This recipe is so easy and makes wonderful doughnuts. Sometimes I add cocoa powder or maple syrup to the glaze. Read More
(11)
Rating: 5 stars
12/31/2014
Wow! So easy I can't believe nobody has rated/reviewed this yet! Quick and delicious. No waiting as for yeast doughnuts and not near as heavy as a traditional cake doughnut. Will certainly be making again. The family loved them dusted with powdered sugar right out of the fryer and it "melted" and glazed all over them. Might try w/cocoa in the mix next time w/out the cinnamon and nutmeg. Read More
(8)
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Rating: 5 stars
02/18/2015
Holy cow delicious and quite easy. I would like to mess around with the glaze a bit to make it taste less like straight icing sugar but I'm sure the comments that other people have posted will help me with that. The recipe makes a ton so I sent hubby to the office with a batch. Thanks for the great recipe! Read More
(3)
Rating: 5 stars
05/23/2015
These were great. We needed to add more flour so they weren't too sticky to work with and then preferred to roll them into thick ropes and turn those into circles. Read More
(3)
Rating: 5 stars
05/02/2015
Delicious and easy once I got the hang of it. I had never made doughnuts before. The dough needed more flour by about a cup in order to make a soft dough that was able to be kneaded and rolled. The glaze needed lots more milk to make it more of a glaze otherwise it's just a rather stiff icing. I added quite a bit of milk and had to keep warming the glaze as I brushed it on the doughnuts to keep it the right consistency. But all in all this was a great recipe and my family loved it. Read More
(2)
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Rating: 5 stars
01/31/2015
Absolutely my favourite buttermilk doughnut recipe. Family loves it and easy to make. Read More
(1)
Rating: 4 stars
07/13/2016
I've been on a doughnut kick lately and this is probably the best tasting recipe I've tried in the last few weeks. Once I got a handle on this sticky dough it turned out airy and fried up crisp on the outside and fluffy inside. I opted for cinnamon sugar and chocolate instead of the suggested glaze. The dough itself is plenty sweet so the glazes and such aren't necessary IMO. This is truly a cake doughnut... the others I've tried have been more like fried scones -- tasty but not very sweet and the perfect canvas for glazes. I'll definitely make these again but I'll leave them naked. Read More
(1)
Rating: 5 stars
10/20/2016
This recipe was amazing!! I didn't have any buttermilk so I thinned 3/4 cup vanilla yogurt with 1/4 cup of milk instead. According to my daughter they were "amaze-balls"!!! I made half the batch tonight and froze the other half of the dough. We ate every last donut!!! I will definitely be making these again! Read More
(1)
Rating: 2 stars
11/19/2019
The dough was too runny the texture was not so good the inside was still raw because 375 is too hot. Read More
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