Classic old-fashioned buttermilk doughnuts deep-fried to golden perfection and topped with a creamy vanilla glaze.
Ingredients
For the Doughnuts:
3 ¼cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonground nutmeg
⅔cupgranulated sugar
2large eggs
4tablespoonsbuttermelted
⅔cupbuttermilk
canola or vegetable oilfor frying
For the Glaze:
1cupconfectioners' sugar
2tablespoonsheavy cream
1teaspoonpure vanilla extract
Instructions
For the Doughnuts
In a small bowl, stir to combine the flour, baking powder, cinnamon, and nutmeg.
Add the sugar and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth and pale yellow.
Add the melted butter and buttermilk and mix just until combined.
Switch to the dough hook attachment and add the dry ingredients to the bowl. Mix on low speed until a smooth dough forms-- about 2-3 minutes.
Transfer the dough to a lightly greased bowl and place it in the fridge to chill for at least one hour.
After the dough has chilled, heat at least 2" of oil in a large Dutch oven or deep, heavy bottom pan over medium heat to 375° F. Line a sheet pan with a few layers of paper towels and set aside. This will serve as place to lay your fresh-out-of-the-fryer doughnuts.
While bringing up the oil temperature, roll out the dough to ½” thickness on a well-floured surface.
Using a floured doughnut cutter, cut out doughnuts. Score the top of the doughnuts with a sharp knife. Re-roll and cut dough as needed. If desired, roll dough scraps to form doughnut holes.
Fry a few doughnuts at a time (do not overcrowd) until golden brown and cooked through--around 60-90 seconds per side. Donut holes will take less time. Return the oil to 375° F after each batch.
Carefully remove the doughnuts from the oil and place them on paper towels to soak up excess oil, then transfer them to a wire cooling rack.
For the Glaze
Whisk the glaze ingredients together in a medium-sized bowl.
Dip the doughnuts into the glaze one at a time. Place on a cooling rack to set for a few minutes, then enjoy.
Notes
Be sure to glaze the donuts while they are still warm— the warm donuts will melt the glaze and it will cover the donuts evenly. Although doughnuts are best when freshly made, you can store unglazed doughnuts for up to 2 days in an airtight container at room temperature. If already glazed, store in an airtight container in the refrigerator for up to 2 days.