Old Fashioned “Buttermilk” Doughnuts

I was such a sucker for doughnuts a long time ago. There was a special place in my heart for old-fashioned and regular glazed. I remember indulging in an entire dozen all by myself. Ahhhh! Well, that was bad… Now I keep sugar to minimum and make healthier alternatives. Old Fashioned Glazed doughnuts are simple and tasty. They have a more “cakey” texture compared to a regular Glazed doughnut, which is light and fluffy (we will address those at a later date…yum).

These doughnuts are dangerous because they’re a little too easy to make. With no rising time (as they are yeast-free), the prep is less than half the time of a yeast-based doughnut.

{ Ingredients }

Doughnuts:
1 ½ + ¼ cups all-purpose flour
2/3 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1 egg
¼ cup + 2 tablespoons almond milk + 1 ¼ teaspoon cream of tarter (“buttermilk” mixture)
2 tablespoons non-fat or 2% plain greek yogurt
2 tablespoons unsalted butter, melted and cooled
Canola oil for frying

Glaze:
1 cups powdered sugar
2 tablespoons almond milk
1 teaspoon vanilla extract

{ Directions }

  1. Ok let’s get started. Line a baking sheet with parchment paper and line another baking sheet (or large plate) with about four layers of paper towels for draining.
  2. Whisk all of the dry ingredients together in a large bowl, and set aside.
  3. In separate bowl, whisk the almond milk, yogurt and egg. Add the butter and whisk until well blended.
  4. Now this is where things can get a little interesting. Make a hole in the center of your dry ingredients and pour the liquid ingredients into the hole. Using a rubber spatula, fold the ingredients together until you get a sticky dough. Don’t worry, it’s ok to use your hands to make sure the dough is well blended.
  5. Place the dough on a lightly floured work surface. Be careful not to use too much flour because it will make the dough dry.
  6. Pat the dough out with your hands until it’s about ½ inch thick. I try to make it roundish but shape doesn’t really matter. 🙂
  7. Now it’s time to cut the doughnuts. I like to use a smaller doughnut cutter but you can choose whatever size you like, so the servings will vary. Place the doughnuts in the fridge while you prepare the oil.
  8. Get the oil ready by pouring about 2 inches into a saucepan large enough to cook at least 2 doughnuts at a time. Heat the oil over low-medium until the oil reaches about 165 degrees.
  9. Now you’re ready to fry! Place 2-3 doughnuts in the pan. Make sure they have enough room to dance around. Overcrowding is not good. Brown one side. This should take 2-3 minutes, so watch to make sure they don’t burn. Never leave doughnuts unattended, things might get crazy. Once brown on one side, flip over and brown for 1-2 minutes. Now for the little precious doughnut holes. Cook them for about 1-2 minutes. Roll them over so they brown evenly. Once done, place on the paper towels.
  10. Make the glaze while the doughnuts cool. Place the powdered sugar, almond milk and vanilla in a bowl and mix well. All done. Super simple.
  11. Time for the finale! Dip the doughnuts in the glaze and serve immediately. Yummy! If there are any leftovers, place them in an airtight container.
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