Happy National Doughnut Day! Some mornings, there’s nothing better than biting into a freshly-made doughnut, still warm with a glaze that hasn’t yet set. Messy? Yes, but deliciously so.
Growing up, my mom loved making doughnuts on the weekends, and the best mornings were when my siblings and I would wake up to the smell of fresh doughnuts coming from the kitchen. We’d grab our favorites, savoring each bite and licking the glaze off our fingers as we watched cartoons in the morning. Several years ago, I shared our tradition — with recipes for buttermilk, devil’s food, yeast-risen and French crueller doughnuts, along with chocolate and maple brown butter glazes — for a story that ran in the Los Angeles Times.
Below, you’ll find the recipe for buttermilk doughnuts, along with the glazes. If you’ve never made doughnuts before, give them a spin. With a tender crumb and rich buttermilk flavor, they’re bound to be a hit with your family, too. How you glaze them — with chocolate, maple brown butter, or both — is up to you.
Enjoy!
BUTTERMILK DOUGHNUTS
1 hour. Makes 1 1/2 dozen doughnuts
4 1/4 cups (18 ounces) flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Pinch grated nutmeg
1/4 teaspoon cinnamon
2 large eggs
1 large egg yolk
3/4 cup sugar
1 teaspoon vanilla
1 cup buttermilk
3 tablespoons unsalted butter, melted
In a large bowl, sift together the flour, baking powder, baking soda, salt, grated nutmeg and cinnamon.
In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the eggs and egg yolk with the sugar and vanilla until light and fluffy, 2 to 3 minutes.
In a large measuring cup, stir together the buttermilk and butter.
Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, one-third at a time, until all of the ingredients are combined and a dough is formed. It will be soft and sticky.
With floured hands, remove the dough to a floured board and gently roll out until the dough is one-half inch thick. Using a doughnut cutter, or 2 biscuit cutters (a larger one measuring 3 to 3 1/2 inches in diameter, and a smaller one measuring about 1 inch in diameter), cut the dough into doughnuts, spacing the doughnuts as close as possible. Collect the scraps and roll out to form another batch of doughnuts (note that this batch may be a little tougher than the first as the dough has been worked).
Meanwhile, fill a deep fryer with oil, or a large pot to a depth of at least 3 inches, with oil, and heat to a temperature of 350 degrees.
Gently place the doughnuts in the oil, being careful not to crowd. Fry the doughnuts on each side until puffed and golden, about 1 1/2 to 2 minutes on each side.
Drain the donuts on a rack and cool slightly, then frost and decorate as desired.
Note: From Noelle Carter. Adapted from a recipe I created for a story in the Los Angeles Times.
CHOCOLATE GLAZE
15 minutes. Makes about 2 1/2 cups glaze, more than enough to frost a batch of doughnuts
1 pound bittersweet or semi-sweet chocolate (chips or finely diced)
1/4 cup (1/2 stick) unsalted butter
1/2 cup heavy cream
1/2 cup water
3/4 teaspoon vanilla
2 tablespoons corn syrup
Pinch fine sea salt
Place the chocolate in a large bowl.
In a medium saucepan, combine the butter, cream, water, vanilla, corn syrup and salt. Bring to a good simmer over high heat. Remove from heat.
Pour the cream mixture over the chocolate and gently stir to combine, melting the chocolate and forming a glaze.
The glaze will thicken as it cools. This makes 2 1/2 cups glaze, which will keep for up to 1 week, covered and refrigerated. Rewarm slightly to thin.
Note: From Noelle Carter. Adapted from a recipe I created for a story in the Los Angeles Times.
MAPLE BROWN BUTTER GLAZE
20 minutes. Makes about 2 cups glaze, more than enough to frost a batch of doughnuts
1/4 cup plus 2 tablespoons (3/4 stick) unsalted butter
1 pound powdered sugar, sifted
1 teaspoon vanilla extract
3/4 cup maple syrup
In a small saucepan heated over medium-high heat, melt the butter and continue to cook until the butter browns, being careful not to burn. Remove from heat and set aside.
Place the powdered sugar into the bowl of a stand mixer or a large bowl. Using the whisk attachment or a hand mixer, beat in the melted butter and browned bits along with the vanilla. Slowly beat in the maple syrup. When all of the ingredients are incorporated, briefly beat over high speed to remove any lumps. Use immediately or cover and refrigerate until needed (bring back to room temperature and beat briefly before using).
Note: From Noelle Carter. Adapted from a recipe I created for a story in the Los Angeles Times.