Farm Stand Buttermilk Doughnuts Three Ways


Preparation info

  • Yield: about


    large Doughnuts Plus Doughnut Holes
    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

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 doughnuts are usually sold coated with cinnamon sugar and tucked inside a paper bag. Sometimes they are made with cider, and sometimes they are made with buttermilk, and they are always worth stopping for. I prefer the buttermilk variety (it produces a cakier doughnut), and I prefer mine dipped in chocolate, but they taste great au naturel as well.

Each topping makes enough for one batch of doughnuts. If you want to use more than one topping for your batch, reduce the amounts by half or by two-thirds, accordingly.