Name: Farm Stand Buttermilk Doughnuts Three Ways
Yield: Yield: about 10 large Doughnuts Plus Doughnut Holes
Cuisine: United States
Ingredients: 1 teaspoon salt; 3 tablespoons cinnamon; ¾ cup granulated sugar; 1 teaspoon freshly grated nutmeg; 1 teaspoon cinnamon; 4 ounces good-quality dark chocolate (60 to 70%), coarsely chopped; 2 large eggs; ½ cup heavy cream; ½ teaspoon baking soda; ¾ cup buttermilk; 2 tablespoons unsalted butter; ¼ cup (½ stick) unsalted butter, melted and slightly browned and cooled; ¼ cup sour cream; 1 teaspoon vanilla paste or 1½ teaspoons pure vanilla extract; 2 cups confectioners’ sugar; ¼ cup whole milk; 3½ cups all-purpose flour; 1¼ cups granulated sugar; 2 teaspoons baking powder; Vegetable oil for frying

Preparation info

Yield: about
10
large Doughnuts Plus Doughnut Holes

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

If I were a better person, I would make these more often. I would avoid the supermarket or mass-produced doughnut. I would take a stand and refuse to eat a doughnut that was not prepared by hand and eaten fresh from the fryer. These delicious doughnuts are what a doughnut should be, the type you might pick up from the side of the road at a local farm or farm stand. And though I’m often too lazy and lethargic to fire up the fryer, they really aren’t that difficult to make.

Farm stand