Buttermilk Doughnuts

  • 12 servings
  • Easy

I was hoping to make a small batch of doughnuts as I’m trying to “be good”.  Which, for me, means having a small amount of a treat, and not very often.  On the positive side; they were divine.  On the “negative” side- it wasn’t a small batch…..

The buttermilk makes the dough lovely and light, and for me, gives it the Irish touch.

  • 450g strong white flour
  • 25g caster sugar
  • 1 teaspoon of salt
  • 6g dried yeast
  • 50g soft butter
  • 100ml room temperature water
  • 150ml buttermilk
  • 1 egg, beaten, at room temperature
  • vegetable oil for frying
  • sugar for coating doughnuts

Step 1

Put the flour, salt, yeast, sugar and butter in the bowl of your mixer.

In a separate bowl mix the water, buttermilk and egg well together.

Add the wet ingredients to the dry ingredients.


Step 2

Use the “k” attachment until the dough comes together, then switch to the dough hook, or similar attachment for your machine.

Knead for about 5 minutes on a medium speed until the dough is smooth, and coming away nicely from the sides of the bowl.

This dough can also be mixed by hand, just bring the mix together until it forms a dough ball in the bowl, then knead on your worktop until the dough is smooth.  This takes about 10 minutes.


Step 3

No need to change bowl at this stage, simply leave the dough to rest in the bowl you made it in.

The dough needs to double in size, depending on the warmth of your kitchen.

 

NB

I cover my bread when it’s rising from shower caps we’ve collected over the years from hotels while travelling for work.  They can be used again and again, and are perfect! Thus reducing the need for single use plastic clingfilm


Step 4

Turn the risen dough out onto your worktop.  Divide the dough in two.

Roll out one half on your lightly floured worktop, to about 1 cm thick.

Using your cutter of choice, cut out circles, then using a smaller cutter, cut the infamous hole out also.

Place your doughnuts on a tray lined with baking parchment.

You can cut non “holed” doughnuts with the other half of the dough.  I wanted to fill some of my doughnuts with custard. Cause well- why wouldn’t you?


Step 5

Cover the now shaped doughnuts with a clean teatowel and leave to rise again for about an hour. As you can see, with this method there’s no need for fiddly shaping of rolls.


Step 6

Fill your fryer with clean vegetable oil and heat to 180ºC.

Have a baking tray with kitchen paper ready for the cooked doughnuts.

And another baking tray with lots of caster sugar for rolling the cooked, and dried doughnuts in.

Carefully, using a metal spoon, lay the doughnuts, two at a time into the hot oil.  Once they seem to be a lovely golden brown colour underneath, turn them over, again carefully.


Step 7

Once the doughnuts are a lovely golden brown colour all over, remove them, again carefully from the hot oil.

Put them straight on the kitchen paper to drain, turning them to remove as much oil as possible.

Then, when cooler, transfer the cooked and cooled doughnuts to the caster sugar and coat completely.

Repeat this process with the remaining uncooked doughnuts. Do not be tempted to overfill the fryer with too many doughnuts, the oil will cool, and the doughnuts will not cook properly.

Serve, if possible within a few hours. I filled mine, some with custard and others with Clonfadda Strawberry Jam Divine.


Step 1

Put the flour, salt, yeast, sugar and butter in the bowl of your mixer.

In a separate bowl mix the water, buttermilk and egg well together.

Add the wet ingredients to the dry ingredients.

Step 2

Use the “k” attachment until the dough comes together, then switch to the dough hook, or similar attachment for your machine.

Knead for about 5 minutes on a medium speed until the dough is smooth, and coming away nicely from the sides of the bowl.

This dough can also be mixed by hand, just bring the mix together until it forms a dough ball in the bowl, then knead on your worktop until the dough is smooth.  This takes about 10 minutes.

Step 3

No need to change bowl at this stage, simply leave the dough to rest in the bowl you made it in.

The dough needs to double in size, depending on the warmth of your kitchen.

 

NB

I cover my bread when it’s rising from shower caps we’ve collected over the years from hotels while travelling for work.  They can be used again and again, and are perfect! Thus reducing the need for single use plastic clingfilm

Step 4

Turn the risen dough out onto your worktop.  Divide the dough in two.

Roll out one half on your lightly floured worktop, to about 1 cm thick.

Using your cutter of choice, cut out circles, then using a smaller cutter, cut the infamous hole out also.

Place your doughnuts on a tray lined with baking parchment.

You can cut non “holed” doughnuts with the other half of the dough.  I wanted to fill some of my doughnuts with custard. Cause well- why wouldn’t you?

Step 5

Cover the now shaped doughnuts with a clean teatowel and leave to rise again for about an hour. As you can see, with this method there’s no need for fiddly shaping of rolls.

Step 6

Fill your fryer with clean vegetable oil and heat to 180ºC.

Have a baking tray with kitchen paper ready for the cooked doughnuts.

And another baking tray with lots of caster sugar for rolling the cooked, and dried doughnuts in.

Carefully, using a metal spoon, lay the doughnuts, two at a time into the hot oil.  Once they seem to be a lovely golden brown colour underneath, turn them over, again carefully.

Step 7

Once the doughnuts are a lovely golden brown colour all over, remove them, again carefully from the hot oil.

Put them straight on the kitchen paper to drain, turning them to remove as much oil as possible.

Then, when cooler, transfer the cooked and cooled doughnuts to the caster sugar and coat completely.

Repeat this process with the remaining uncooked doughnuts. Do not be tempted to overfill the fryer with too many doughnuts, the oil will cool, and the doughnuts will not cook properly.

Serve, if possible within a few hours. I filled mine, some with custard and others with Clonfadda Strawberry Jam Divine.

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