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Diner Style Powdered Buttermilk Donuts




Source of Recipe


Lunch Counter Recipes


List of Ingredients




3 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons salt
3/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup granulated sugar
3/4 cup buttermilk
3 tablespoons unsalted butter -- melted and cooled
1 large egg -- at room temperature
2 teaspoons vanilla
Vegetable oil for frying
1 cup powdered sugar -- sifted


Recipe



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.

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 inches in
diameter and 1/2 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.

Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a
3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and
holes from the dough. Gather the scraps together, reroll 1/2 inch
thick, and cut out 3 more doughnuts and as many holes as possible.
Place the doughnuts and holes on a baking sheet or 2 plates, cover
with plastic wrap and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan to
a depth of 2 to 3 inches. Heat the oil to 370. 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.

When the doughnuts and holes are completely cool, place the powdered
sugar in a medium bowl. Generously dredge the doughnuts and holes in
the sugar, shaking off the excess. Serve the same day.

Makes 10 doughnuts and about 16 doughnut holes.