Anyway, for this week, I made buttermilk donuts. My favorite “non yeast type” of donut are buttermilk crullers or sinkers. Do you know what I mean? They are those really heavy, glaze soaked donuts. I have been wanting to try to make them for a long time. I figured that December, the month of calories, would be the perfect time to do it. I didn’t quite achieve the soaked glaze…I think maybe the donuts have to sit for at least a day with a thinner glaze than I used, but in my house? There is no way any donut is going to last 24 hours.
(from the Donut Book)
1. Info for Cake Donuts
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Cake Donuts
- 2 eggs
- 1 egg yolk
- 1 cup sugar
- 1 cup buttermilk
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp freshly grated nutmeg (or just plain ground nutmeg if that’s what you have)
- 1 Tbsp melted butter
- oil for frying
- 3 cup powdered sugar
- 4 Tbsp honey
- just enough water to make smooth (maybe 1 Tbsp)
- Beat eggs and yolk and gradually add sugar and buttermilk.
- Combine dry ingredients and add (with mixer) and then add the melted butter (I guess it is added last so as not to cook the eggs).
- Heat oil to 360 degrees.
- Pat dough out to a rough rectangle about ½ inch thick.
- Cut donuts with a donut cutter or a glass or something circular.
- Drop donuts a few at a time into the oil.
- Fry until golden brown (about 2-3 minutes).
- Drain on paper.
- Mix ingredients glaze ingredients in a microwave safe bowl.
- When smooth, microwave until runny.
- Pour over the donuts
- Store remains in air tight container and they will get softer and soak up more of the glaze.