Hello! My name is Camille and I blog at Growing Up Gabel. I’m so excited to be helping Vanessa have a little blogging break while she welcomes a new addition to her family! Today I’m sharing one of my favorite fall treats – homemade donuts! There is something about fall that makes me want to eat donuts. It probably has something to do with apple cider and apple cider donuts. Regardless, once September hits, I want to make donuts.
I’ve tried many different variations of donuts including both fried and baked. While baked donuts are great in their own right, there is nothing quite like a homemade donut that’s been fried. I generally save donut frying for a weekend morning, but this time I had some buttermilk that needed to be used up so I just went for it right in the middle of the week. If you don’t have buttermilk on hand, yogurt usually works as a great substitute.
These doughnuts took me 30 minutes from opening the recipe book to frying the last doughnut hole. I couldn’t believe I was done! I used a round biscuit cutter (at least that’s what I think it is — I picked it up at a garage sale) and a corer to cut the center holes. I only rolled and cut the dough twice and then I just rolled it in to doughnut holes.
I thought the original recipe called for 3 cups of flour, but there is no way I could roll the dough with 3 cups as it was too sticky so I just kept throwing in handfuls of flour until it wasn’t so wet. Very scientific! Turns out the original recipe actually calls for 3 1/2 cups of flour. Just add more flour if you need it.
The only directions for frying were to fry in oil. So I used about 3-4 inches of grapeseed oil in an enameled cast iron pot.
Buttermilk Doughnuts
1/4 shortening (I use palm shortening found in the natural/organic aisle)
1 cup sucanat or sugar
2 eggs
2/4 cup buttermilk
3 1/2 cups (plus a few handfuls) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons salt
Oil for frying
- Put oil in pot and heat to 365-375 degrees.
- Beat shortening and sugar to blend. Add eggs and beat well. Add buttermilk and blend.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add to wet ingredients all at once. Mix just to combine.
- Lightly flour a flat surface and roll dough 1/2″ thick. Cut doughnuts with a 2-3 inch round cookie or biscuit cutter. Re-roll and cut as needed. Place on wax paper.
- Once oil is hot, drop 3-4 doughnuts in to oil. Fry each side for 1-2 minutes. Remove from oil. Dust with sugar, cinnamon sugar, or powdered sugar.
Adapted from The Breakfast Book by Marion Cunningham
Camille Gabel is a stay at home wife and mom living in Las Vegas, Nevada. Camille blogs at Growing Up Gabel where she loves to share everyday inspiration in the form of recipes, crafts, and life in general! Make sure to check out Camille’s Amish Baked Chicken recipe, Peanut Butter Pie, and Baked Blueberry Donuts.
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