Name: Old Fashioned Donuts
Total time: 2 h 30 min
Yield: 12
Ingredients: 2 ¼ cups all-purpose flour; 1 ½ tsp baking powder; ¼ tsp nutmeg; ¼ tsp cinnamon; 2 pinches salt; 2 ½ tbsp Truly Grass Fed unsalted butter, room temperature; 1 tsp vanilla extract; 2 egg yolks; ½ cup sugar; 1/3 cup buttermilk; Oil for deep-fat frying; Flour to dust; 2 cups powdered sugar; ¼ tsp cinnamon; ¼ tsp powdered ginger; 1 tbsp vanilla extract; ¼ cup lukewarm water, approximately

Description

These donuts are delicious and simple to prepare. The dough is super light and fluffy, and the spices bring a special flavor and fragrance.

Ingredients

Scale

dough

2 ¼ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp nutmeg
¼ tsp cinnamon
2 pinches salt
2 ½ tbsp Truly Grass Fed unsalted butter, room temperature
1 tsp vanilla extract
2 egg yolks
½ cup sugar
1/3 cup buttermilk
Oil for deep-fat frying
Flour to dust

glaze

2 cups powdered sugar
¼ tsp cinnamon
¼ tsp powdered ginger
1 tbsp vanilla extract
¼ cup lukewarm water, approximately

Instructions

Whisk flour, baking powder, nutmeg, cinnamon, and salt into a large bowl and set aside.
Place butter, vanilla, egg yolks, sugar, and buttermilk into a medium bowl. Using a hand mixer, mix them until creamy and fluffy.
Add dry ingredients and stir to combine and get a soft dough that doesn’t stick to the bowl and your hands.
Set a large baking sheet. Dust a work surface with flour. Using a rolling pin, roll the dough into a circle of about 1/5” in thickness. Using a round 3” cutter, cut 12 circles. Cut holes with a 1” cutter. Re-roll the remaining dough and continue cutting until all is used.
Cover donuts with a damp cloth and let them rest at room temperature for 1 hour.
Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon and ginger. Add vanilla and, using a whisk, incorporate water spoon by spoon until it turns to a smooth and thick paste. Cover with plastic film and keep it at room temperature.
Heat the oil in a large frying pan. Line a wire rack with a paper towel.
Turn heat to medium and fry donuts in 3 or 4 for about 5 minutes, flipping once in a while, until crispy and golden brown all sides. Let them dry over a paper towel for 2 minutes. Meanwhile, the remaining ones are frying, hold a still warm donut, dip it halfway into the glaze to coat, and place it on the wire rack.
Let the glaze harden for about 15 minutes and serve. Although donuts are always best on the same day, you may keep the remaining ones in an airtight container for up to 2 days.