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desserts-baking

Buttermilk Glazed Doughnuts

30 10
Buttermilk Glazed Doughnuts | DonalSkehan.com

desserts-baking

Buttermilk Glazed Doughnuts

30 10
Tuesday, April 9, 2013

For the doughnuts:

550g of plain flour, plus extra for dusting

2 x 7g sachet of dried active yeast

50g of caster sugar

125ml of milk

100ml of water

2 large free range egg

50g of butter, melted

Sunflower oil, to fry

Sprinkles to decorate

For the buttermilk glaze:

125g icing sugar

1 tsp water

4 tsp buttermilk

 

large mixing bowl

Baking tray

Deep fat fryer or a large pot filled with sunflower oil

Small mixing bowl

 

30 mins + proving
Serves 10

I can’t resist a good doughnut and these ones glazed with a tangy buttermilk icing are quite special.  You could of course forgo the glaze and pipe them with a little strawberry jam passed through a sieve for a more traditional doughnut.

 

 

Place the flour, sugar and yeast in a large mixing bowl and make a well in the centre. Add the milk, the water, the eggs and butter to the bowl and using your hands or a wooden spoon combine until you have a dough.

TOP TIP

The dough can be a little sticky to work with but add a some extra flour if you find it hard to work with.
Turn out onto a clean work surface dusted lightly with flour and knead for 8-10 minutes until smooth and elastic. Place back in the bowl cover with cling film and a damp cloth and place in a warm dark spot to rise for 50 minutes until doubled in size.
When the dough has risen, punch it down and divide into 12 equal pieces and shape into balls. Transfer to a baking tray dusted with a little flour and cover with a damp cloth to rise again for 30 minutes.
Batch cook the doughnuts in a deep fat fryer or a large pot filled with sunflower oil at 180˚C for 2-3 minutes either side or until golden brown. Drain on a paper plate lined with kitchen paper.
For the buttermilk glaze, mix all together in a bowl, add more buttermilk if mixture is too stiff, or more icing sugar if it’s too wet. Dip the doughnuts into the glaze, allowing any excess to drip off before transferring to a wire rack and decorating with sprinkles. Allow to set for 1 hour.
30 mins + proving
Serves 10

Ingredients

For the doughnuts:

550g of plain flour, plus extra for dusting

2 x 7g sachet of dried active yeast

50g of caster sugar

125ml of milk

100ml of water

2 large free range egg

50g of butter, melted

Sunflower oil, to fry

Sprinkles to decorate

For the buttermilk glaze:

125g icing sugar

1 tsp water

4 tsp buttermilk

 

You'll Need

large mixing bowl

Baking tray

Deep fat fryer or a large pot filled with sunflower oil

Small mixing bowl

 

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  • http://twitter.com/Cookiegirl77 Nicola Thompson

    Next rainy day I’m making these! My kids would love them.

  • Arnie Chelo Aquino

    looks like krispy kreme. :]

  • Nana Osei-Tutu

    Oh my gosh, these look delicious!!! I wish you made a video for them, I would watch that everyday!!! :)