Old Fashioned Raised Buttermilk Donuts

I love homemade donuts. Ever since as a small child I used to help my grandmother make them every time we visited. They were misshapen, never quite tasted exactly the same, sugared and plain old cake donuts, but they were delicious. In fact my very first post was my grandmothers donuts. If you want to laugh at first posts, horrible photography, etc. check it out here.

I've manage to improve a bit on that recipe I think, so here I'm providing you with a recipe for raised donuts, but they retain all the taste and goodness of those heavy old cake donuts of yore.

Check it out.

3 1/4 cups flour
1 package yeast
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons nutmeg
3/4 cup buttermilk
2 eggs
1/4 cup sour cream
1 tablespoon vanilla extract

Slightly warm buttermilk and pour into mixer bowl. Add sugar and yeast, stir, and let sit for 15 minutes until yeast begins to foam. Add eggs, sour cream and vanilla extract and mix well. Add salt, baking soda, baking powder and flour and mix until thick dough forms.

Scrape out onto a floured surface, sprinkle with flour and gently knead for a minute or so. No need to overdo it.

Place into greased bowl, cover, and let rise in warm place for one hour. (I always turn the oven to 350 for ONE minute, turn it off, and let things rise in there)

Remove from bowl on floured surface, punch down, and form into a ball. Roll out dough until 3/4 to 1 inch thick and cut out donuts and donut holes and place on a plate or large container. Cover and let rise another hour. Don't be concerned if it doesn't look like they rose quite a bit, they'll puff up nicely when they hit the hot oil.

Meanwhile, in a heavy skilled heat vegetable oil (or canola oil or peanut oil) to medium heat. (It should be 350 to 375 degrees) If the oil is smoking it is TOO hot. If the donuts are getting too brown, turn down the heat slightly.

Carefully "slide" donuts into oil. Do not overcrowd. They will brown and be ready for turning in just one to two minutes so I suggest you fully tend them while frying for safety and so as not to burn them.


Remove with slotted spoon to paper towels and let cool.

I've never frosted a homemade donut in my life so if that's your thing, go ahead. I'm a simple sugar kinda guy when it comes to homemade donuts. Just take a freezer bag, throw in a half cup of sugar, toss in a donut or two, and shake around until fully coated. Add some cinnamon to the bag for cinnamon sugar donuts. You can also use powdered sugar to cover the donuts. And let's not forget, plain is purty darn good. (And there's nothing better with a cold glass of milk.)

Enjoy.