Buttermilk Doughnuts Donuts

From: MissMonet

On Aug 23, 2009

Super delicious and easy to make. Looked like I bought them from the store.

From: So Happy at Home

On Apr 6, 2009

WOW! Like JennieC, I came searching for a doughnut recipe to fix with my son after reading Farmer Boy. We loved them! I substituted 1 cup of whole wheat flour for one of the white, otherwise followed the recipe to the letter. The rise took a little longer than 45 minutes, and that may have been from the whole wheat substitution addition. We dipped 1/2 in cinnamon sugar, 1/2 in super fine white castor sugar. Didn't even bother with the glaze. They were outstanding! Thanks Marg for a new family tradition... We'll be making these as a family for a long time!

From: Pastryismybiz

On Dec 19, 2005

Excellent. I attempted this recipe when I saw the addition ofbuttermilk. Fryed at 360 to a golden brown in crisco melted shortening, not greasy at all,delicate crisp exterior, tender cakey interior. Added 1/2 tsp nutmed. Rising time 1&1/2 hour. I substituted l cup cake flour for a total of 2 & l/2 cup flour, added a little extra water til the dough came together in the KA with the dough hook, temp out of mixer was 75 degrees. Dough rolls easily; guess I'll make donuts more often. Thanks for this one

From: Heather U.

On Apr 24, 2005

Hi Marg, I love these donuts. They're tasty and easy to make, especially when you toss it all into the bread machine. I used 1 1/2 c all-purpose flour, 1 c whole wheat pastry flour, and 1/2 c oat flour for a little variety and extra fiber. Last night I prepared the dough, cut them out, and put them covered on a cookie sheet in the fridge overnight. I got up early to take them out and let them come to room temp and rise some more for a couple of hours. We had lovely fresh donuts this morning, a hit with all of us. Your glaze was delicious. Took a bit more milk for me and I'd add some vanilla or other extracts to it next time. After I'd used the glaze for a quarter of the donuts, I added some melted semi-sweet chocolate to the remainder to make chocolate glazed as well. Cinnamon sugar and powdered sugar also fit the bill. Next time I'll leave the "hole" in and try filling them with pudding or jelly. These are really tasty and fun to make. Thanks, Marg.