Homemade Buttermilk Cake Doughnuts

Today, I woke up at 6 a.m. to catch a train to Chicago with a friend to be the first in line for this morning’s doughnut rush at Doughnut Vault.

Recently having won the title of Best Donut in America from The Daily Meal for its Plain Glazed masterpiece, Doughnut Vault is one of many specialty doughnut cafés that has been enjoying daily lines of people clamoring for a taste of the daily special as well as the classic dough.

But more on that adventure later this week. Because I’m here to talk DIY. With all the hype about doughnuts, it’s natural to want to wait in line for the best of the best, but what about the ones that come from your kitchen? Let’s just say those can be pretty darn good too. Just ask my envious dog.

Photo by Megan Suckut

Photo by Megan Suckut

All you need to make your own doughnuts is a doughnut cutter or two circular biscuit cutters with a couple inches of a difference in diameter. Fry up the dough and choose your own toppings for a whole new level of brunch dessert happiness.

You may make a mountain of doughnuts, but I guarantee they’ll disappear quickly when you finally let your family try some after you’re all done with the mouthwatering photos. (Sorry guys – they were just too beautiful not to take hostage for a few minutes!)

Ingredients

2 cups flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup buttermilk
1 egg
Oil for frying
Cinnamon-sugar or glaze (optional)

Directions

1. Heat deep fryer oil to 375ºF.
2. Mix flour, sugar, salt, baking powder, cinnamon and nutmeg in a large bowl.

Photo by Megan Suckut

Photo by Megan Suckut

3. Cut in butter until the mixture is crumbly.

Photo by Megan Suckut

Photo by Megan Suckut

4. Incorporate milk and egg until the mixture becomes dough-like.

Photo by Megan Suckut

Photo by Megan Suckut

5. Knead, then roll to 1/4-inch thickness onto a lightly floured surface. You can either use a doughnut cutter or two different-sized biscuit cutters to create doughnut shapes – don’t forget to save the doughnut holes too!

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

6. Drop doughnuts into deep fryer a few at a time, frying and turning once for 3 minutes or until they begin to turn golden brown.

Photo by Megan Suckut

Photo by Megan Suckut

7. Drain on paper towels for a couple of minutes before coating. A cinnamon-sugar blend works well as a coating, as does a simple powdered sugar and vanilla glaze.

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

Photo by Megan Suckut

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3 thoughts on “Homemade Buttermilk Cake Doughnuts

  1. Pingback: Why Waiting in Line Makes Your Doughnut Taste Better | Nibbles & Noshing

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