Seriously, resisting these soft, fluffy buttermilk donuts? Impossible. The secret? Buttermilk. They are effortless and topped with marshmallow fluff and chocolate sprinkles.
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.
Notes
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.