How to Make Quick Buttermilk Doughnuts Step by Step

There’s something undeniably comforting and utterly irresistible about a warm, fresh doughnut. And while many might associate homemade doughnuts with long hours of yeast proofing and complex techniques, we're here to shatter that myth. Get ready to discover the magic of quick buttermilk doughnuts – a recipe so straightforward, yet so delicious, it will revolutionize your breakfast and dessert game.

In this comprehensive, step-by-step guide, we'll walk you through crafting light, fluffy, and perfectly tender doughnuts that come together in a fraction of the time traditional yeast doughnuts require. Forget store-bought; your kitchen is about to become your new favorite doughnut shop!

Why Buttermilk Doughnuts Are Your New Best Friend

The secret to these sensational homemade doughnuts lies in buttermilk. Its acidity reacts with baking powder and baking soda, creating a wonderfully tender crumb without the need for yeast. This means no waiting around for dough to rise, making it the ultimate easy doughnut recipe for those spur-of-the-moment cravings. Plus, buttermilk adds a subtle tang that perfectly balances the sweetness, elevating the flavor profile beyond typical doughnuts.

Gather Your Ingredients & Equipment

Before we dive into the frying fun, ensure you have these essentials on hand. Quality ingredients are key to the best results!

Ingredients:

• 2 cups (240g) All-purpose flour, plus more for dusting
• 1/2 cup (100g) Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Salt
• 3/4 cup (180ml) Cold buttermilk
• 1 large Egg
• 2 tablespoons (28g) Unsalted butter, melted and cooled
• 1 teaspoon Vanilla extract
• 6-8 cups (approx. 1.5-2 liters) Vegetable oil, canola oil, or peanut oil for frying

For Simple Glaze:

• 2 cups (240g) Powdered sugar (confectioners' sugar)
• 1/4 cup (60ml) Milk (or more, gradually, for desired consistency)
• 1/2 teaspoon Vanilla extract

Equipment:

• Large mixing bowls
• Whisk
• Rolling pin
• Doughnut cutter (or two round cookie cutters – one 3-inch, one 1-inch)
• Heavy-bottomed pot or Dutch oven (at least 4-quart capacity)
• Slotted spoon or spider skimmer
• Wire rack set over a baking sheet
• Thermometer (candy or deep-fry thermometer is crucial!)

The Step-by-Step Process: Frying Up Perfection

Follow these detailed instructions to create the best quick buttermilk doughnuts you've ever tasted.

Step 1: Whisk the Dry Ingredients In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined. This ensures even distribution of the leavening agents.

Step 2: Combine the Wet Ingredients In a separate medium bowl, whisk together the cold buttermilk, egg, melted butter, and vanilla extract until smooth. Using cold buttermilk helps keep the dough from getting too sticky and prevents overworking.

Step 3: Mix Dough Until Just Combined Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough, dry doughnuts instead of light, fluffy ones. A few streaks of flour are perfectly fine.

Step 4: Roll and Cut Your Doughnuts Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead it a few times (no more than 5-6 times) just to bring it together into a cohesive ball. Using your rolling pin, roll the dough out to about 1/2-inch thickness. Using your doughnut cutter, cut out as many doughnuts and holes as possible. Gather the scraps, gently re-knead them once or twice, and roll them out again to cut more. You should get about 10-12 doughnuts and their corresponding holes.

Step 5: Heat the Frying Oil Pour the vegetable oil into your heavy-bottomed pot or Dutch oven. Attach your candy or deep-fry thermometer to the side of the pot. Heat the oil over medium heat until it reaches a consistent temperature of 350-375°F (175-190°C). This is the most crucial step for perfectly cooked doughnuts – too cold and they'll be greasy; too hot and they'll burn on the outside and be raw inside.

Step 6: Fry Your Doughnuts Carefully lower 2-3 doughnuts (and a few holes) into the hot oil using a slotted spoon or your hands (be gentle!). Do not overcrowd the pot, as this will drop the oil temperature. Fry for 2-3 minutes per side, or until beautiful golden brown. Flip them once using your slotted spoon. The doughnut holes will cook much faster, typically in 1-2 minutes.

Step 7: Drain and Glaze Once golden brown, remove the doughnuts and holes from the oil using your slotted spoon or spider skimmer and transfer them to the wire rack set over a baking sheet. This allows excess oil to drain. While the doughnuts are still warm (but not piping hot), prepare your simple glaze: whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth. Dip each warm doughnut into the glaze, turning to coat both sides, then return to the wire rack to let the glaze set.

Pro Tips for Doughnut Perfection

• Oil Temperature is King: Seriously, invest in a thermometer. Maintaining the correct oil temperature is the single biggest factor in fried doughnut success.
• Don't Overmix: This cannot be stressed enough. Less mixing equals more tender doughnuts.
• Don't Overcrowd: Give your doughnuts space to fry evenly and keep the oil temperature stable.
• Glaze While Warm: The glaze will adhere and absorb better when the doughnuts are still warm from frying, but not so hot that the glaze just melts off.
• Enjoy Immediately: These quick buttermilk doughnuts are truly best enjoyed the day they are made.

Flavor Variations to Try

Once you've mastered the classic buttermilk doughnut, feel free to experiment:

• Cinnamon Sugar: Toss warm doughnuts in a mix of granulated sugar and ground cinnamon instead of glazing.
• Chocolate Glaze: Whisk 1/4 cup unsweetened cocoa powder into the simple glaze ingredients.
• Maple Glaze: Substitute some of the milk in the simple glaze with maple syrup for a rich, autumnal flavor.

With this easy, step-by-step doughnut recipe, you're well on your way to becoming a homemade doughnut connoisseur. So, gather your ingredients, heat that oil, and prepare to delight your taste buds with these incredible quick buttermilk doughnuts. Happy frying!