Seriously, resisting these soft, fluffy buttermilk donuts? Impossible. The secret? Buttermilk. These effortless buttermilk donuts are also topped with marshmallow fluff and chocolate sprinkles.
I assure you, you'll adore them. I mean, who can resist the smell and taste of a fresh homemade donut with a sweet glaze?
Buttermilk Donuts
Every time I make these buttermilk donuts for my family, they vanish in seconds. My kids simply can't resist the tempting combination of soft texture and sweet flavor of these donuts.
I tested this recipe A LOT, and here are my notes: This recipe uses buttermilk, which gives the donuts a light and soft texture, while the butter in this recipe gives them a buttery and delicious flavour.
Also, this is a yeast-based doughnut recipe, which means I used active dry yeast in making the recipe (it is so important, and you can't substitute it).
Note that the donut dough will rise twice, which is super important for the best texture.
To fry these donuts properly, use a deep frying pan or saucepan and heat the oil until reaches 180C / 350F then start frying the donuts.
Ingredients
Flour: I use All-purpose flour. However, bread flour works well too.
Buttermilk: You can make your own buttermilk by adding a tablespoon of white vinegar to a cup of milk. Stir, then set aside for 3-5 minutes. Or use a store-bought one.
Active Dry Yeast: So crucial for helping the donuts to rise.
White sugar: To give a sweet taste to my donuts.
Butter: I use melted butter in this recipe to make my donuts buttery and rich.
Warm Water: To activate the dry yeast. Tip: The water should be warm, NOT hot.
Egg : I use only one beaten egg at room temperature.
Oil: I use vegetable oil to fry the donuts.
Toppings: I use marshmallow fluff and chocolate sprinkles to decorate these donuts.
How To Make Buttermilk Donuts
One (Prepare the Yeast): In a cup, add the dry yeast to the warm water, and ½ teaspoon of sugar (sugar will help the yeast to react) then set aside.
Two (Make the Dough): In a bowl, add the flour (preferably sifted), white sugar then mix.
Three: After that add the buttermilk, beaten egg, melted butter and the yeast mixture then knead for about 8 minutes if you are using your hands or Mix for 5 minutes if you are using the stand mixture.
Four: Cover the dough with stretch wrap and leave it for about two to three hours or until it doubles in size.
Five (Shape the Dough): Once the dough is doubled in size, cut it in two halves then place the first half on a clean surface (you can use some flour for preventing the dough from sticking to the surface). After that, roll out the dough using a rolling pin to a ½ inch thickness.
Six: Now, use a donut cutter or any cutter you have to shape the donuts (I used a small bowl to cut the large circle and a water bottle cover to cut the small circle inside it).
Seven: After that, cover the donuts and leave them for another one hour until they puff up.
Eight (Fry the Dough): In a deep pot, heat the oil then drop the donuts carefully in the oil, fry the donuts for about 50 seconds on each side or until golden brown.
Pro Tip: Don't add all the donuts at once because they will drop the oil temperature and also it will be hard to fry them all at once.
Nine: Take the donuts out on a paper towel then leave them to cool for 10 minutes or so then add the topping.
Ten: To add the toppings, put the Marshmallow fluff in a small dish and dip the donuts in it on just one side, then put them on a serving plate and scatter the sprinkle on top.
Buttermilk Donuts Topping Ideas
Cinnamon sugar donuts: Roll the donts in sugar or a mixture of sugar and ground cinnamon
Chocolate donuts: Microwave one cup of unsweetened chocolate then dip the donuts in it.
Cream cheese: Mix 1 cup cream cheese with 3 tablespoon powdered sugar and a splash of vanilla extract.
Coffee donut glaze: Mix 1 cup of powdered sugar, 2 tablespoon milk and 1 teaspoon espresso powder.
Sugar donut glaze: Mix 1 cup of powdered sugar with 2 tablespoon water.
More Donut Recipes
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Fried Buttermilk Donuts
Equipment
Ingredients
- 3 ½ cups all-purpose flour
- ¾ cup buttermilk
- 1 ½ teaspoon active dry yeast
- ⅓ cup white sugar
- ⅓ cup butter melted
- 1 egg
- ⅓ cup warm water , NOT hot
- vegetable oil
Topping
- ⅓ cup marshmallow fluff
- 2 tablespoon chocolate sprinkles
Instructions
- In a cup, add the dry yeast to the warm water, and ½ teaspoon of sugar (to help the yeast to react) then set aside.
- In a bowl, add the flour (preferably sifted), white sugar then mix.
- After that add the buttermilk, beaten egg, melted butter and the yeast mixture then knead for about 8 minutes if you are using your hands or Mix for 5 minutes if you are using the stand mixture.
- Cover the dough and leave it for about two to three hours or until it doubles in size.
- Once the dough is doubled in size, cut it in two halves then place the first half on a clean surface (you can use some flour for preventing the dough from sticking to the surface).
- Then, roll out the dough using a rolling pin to a ½ inch thickness.
- Now, use a donut cutter or any cutter you have to shape the donuts (I used a small bowl and a water bottle cover).
- After that, cover the donuts and leave them for another one hour until they puff up.
- In a deep pot, heat the oil then drop the doughnut carefully in the oil once it turns golden brown turn it on the other side.
- Take the doughnut out on a paper towel then leave it to cool down then add the topping.
Elena says
These doughnuts are so fluffy, and the topping is amazing too.
Angelina says
My daughters loved these so much. Their favourite dessert is donuts.
Lora says
I made these doughnuts, and they were so good, I topped them with melted chocolate.