It’s National Donut Day! Could there be a better day? I mean really, who doesn’t love a donut or two?
My favorite is, oh who am I kidding? I love them all. Except jelly. I can live a lifetime without eating a jelly donut. Bluck.
Many donut shops around the country are giving away free donuts today. The ubiquitous Dunkin Donuts here in New England is giving a free donut with a beverage. If you can find a DD around here, stop by. If you are from New England, you’re LOLing right now, as there is a Dunkins on every corner. Literally!
Sorry Dunks, free donut or not, I’m a Starbucks girl through and through. I don’t even care if Gronk and Big Papi are in your ads. This girl does not “run on Dunkins”!
I have never made a donut before now. But in honor of the day I decided to give it a try. These glazed old fashioned buttermilk donuts are one of my favorites. A perfect no frills treat.
These were amazing! I called my mother just to tell her I made a homemade donut and too bad she couldn’t have one. Then I giggled, hung up and ate a warm donut hole or two.
If you decide to try your hand at homemade donuts, these are a great way to start.
Old Fashioned Buttermilk Donuts
Ingredients
3 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon fresh ground nutmeg
3/4 cup buttermilk
4 tablespoons unsalted butter, melted and slightly cooled
2 large eggs plus one egg yolk
6 cups vegetable oil
Glaze
4 cups powdered sugar
1 teaspoon vanilla extract
1/3 cup water
- In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg.
- In small mixing bowl, whisk together buttermilk, butter, and eggs. Then add wet ingredients to the dry and mix on medium speed for about 30 seconds.
- With speed on low, gradually mix in the remaining flour a little at a time, to make a moist, tacky dough.
- Cover bowl with plastic wrap and chill for 1 hour.
- Place oil in a deep fryer or Dutch oven and heat to 375°.
- Prepare the glaze by whisking together the powdered sugar, vanilla and water until smooth. You can add more powdered sugar or water if necessary for a thin glaze.
- On a lightly floured surface, use a floured rolling pin to roll out the dough to 1/2 inch thick. Use a floured donut cutter or a large and a small biscuit cutter to cut out the donuts and holes.
- Roll out dough scraps again to cut more donuts. Make little snips with kitchen shears in the center of the donut in a triangle pattern to create crevices.
- Cook several donuts at a time scored side up, flipping them over as they rise to the surface and turn golden brown, about a minute per side.
- Drain on a wire rack to drain and cool slightly.
- Before frying another batch, make sure oil temperature has returned to 375 degrees.
- While still warm, dip the donuts, crevice side down, into the glaze. Swirl the donut in the glaze a little, then pick it up and let the excess glaze dribble back into the bowl.
- Return the glazed donut to the rack to let the glaze dry.
- Repeat the process until all donuts and donut holes have been cooked and glazed.
Enjoy and Happy Donut Day!
Recipe from Barbara Bakes
