Farm Stand Buttermilk Doughnuts Three Ways

Preparation info
  • Yield: about


    large Doughnuts Plus Doughnut Holes
    • Difficulty


Appears in
Baked Explorations: Classic American Desserts Reinvented

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