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Diner-Style Powdered Buttermilk Doughnuts

Source of Recipe


From "Diner Desserts" by Tish Boyle



List of Ingredients



• 3½ cups cake flour
  
• 1 tsp baking powder
  
• ¼ tsp baking soda
  
• 1½ tsp salt
  
• ¾ tsp ground cinnamon
  
• ¼ tsp freshly grated nutmeg
  
• ¾ cup granulated sugar
  
• ¾ cup buttermilk
  
• 3 Tbsp unsalted butter, melted and cooled
  
• 1 large egg, at room temperature
  
• 2 tsp vanilla extract
  
• Vegetable oil for frying
  
• 1 cup confectioners' sugar, sifted
  






Instructions



1. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.
   
   
2. In a medium bowl, whisk together the buttermilk, melted butter, egg and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the mixture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10-inch diameter and ½-inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
   
   
3. Using a 3-inch doughnut cutter, cut out 7 doughnuts from the dough. Gather the scraps together, reroll ½-inch thick, and cut out 3 more doughnuts. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
   
   
4. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 or 3 inches. Heat the oil to 370° F. Line a baking sheet with paper towels. Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
   
   
5. When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day.
   
   Yield: 10 doughnuts