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Buttermilk Donuts

April 29, 2016

WARNING: Uuummm, if your on a diet...do not read this post! If you LOVE homemade treats and can work off the calories later ...then proceed! 

 

My friend Linda and I made these donuts last week and let me tell you, hands down, they are the best donuts WE'VE EVER HAD!!! This recipe is a must try! These are flaky (in a good way), crunchy, chewy, sweet and delicious! And, they will be gone within minutes if there is more than one person in your house!

 

 

 

Buttermilk Donuts
 
Yield: 15 donuts


Ingredients


3 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup buttermilk
4 tablespoons  butter, melted and cooled
2 large eggs plus one egg yolk
6 cups refined coconut oil or vegtable oil
Glaze
4 cups powdered sugar
3 teaspoon vanilla extract
1/3 cup water


Directions

 

In a large mixing bowl, mix together 1 cup of the flour, sugar, baking powder, baking soda, salt.
In small mixing bowl, whisk together buttermilk, butter, and eggs. Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
With speed on low, gradually mix in the remaining flour a little at a time, to make a moist, tacky dough. Cover bowl with plastic wrap and chill for 1 hour.
Place oil in a Dutch oven and heat to 375°.
Prepare the glaze by whisking together the powdered sugar, vanilla and water until smooth. Add additional powdered sugar or water if necessary for a thin glaze.
On a lightly floured surface, use a floured rolling pin to roll out the dough to 1/2 inch thick. Use a floured donut cutter or a large and a small biscuit cutter to cut out the donuts and donut holes. Gather scraps together and roll out again to cut more donuts. Lightly score the donuts three times, making a triangle in the ring of the donut to help create the “petals”.
Cook several donuts at a time scored side up, flipping them over as they rise to the surface and turn golden brown, about a minute per side. Drain on a wire rack. Before frying another batch, make sure oil temperature has returned to 375 degrees.
Remove the donuts from the oil and set them on the rack to drain and cool slightly.
While still warm, dip the donuts, petals side down, into the glaze. Swirl the donut in the glaze a little, then pick it up and let the excess glaze dribble back into the bowl.
Return the glazed donut to the rack to let the glaze dry. After the glaze soaks in a little dip them again.
Repeat the process until all donuts and donut holes have been cooked and glazed.

 

We adapted this recipe from here: http://www.barbarabakes.com/old-fashioned-buttermilk-donuts

 

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