Buttermilk Cake Doughnuts Recipe

buttermilk cake doughnuts

A buttermilk cake doughnuts recipe flavored with nutmeg and vanilla. Serve warm for breakfast or brunch plain or dipped in sugar or a glaze.

Nothing beats waking up to the aroma of fresh hot doughnuts. I dare you to eat just one! These donuts have a touch of nutmeg in them and taste just like the ones your Grandma used to make. Buttermilk in the recipe helps keep them moist.

Make a few new family memories and enjoy these cake donuts for a relaxing weekend breakfast or brunch.


Make the dough the night before so it has a chance to rest and fry them in the morning. Serve with a big glass of fresh orange juice.

You can also find more homemade doughnut recipes here.

Looking for a more doughnut recipe ideas? Check out the cookbooks below…

 

Buttermilk Cake Doughnuts Recipe

Buttermilk Cake Doughnuts Recipe
 
Prep time
Cook time
Total time
 
A buttermilk cake doughnuts recipe flavored with nutmeg and vanilla. Serve warm for breakfast or brunch plain or dipped in sugar or a glaze. Make the dough the night before so it has a chance to rest and fry them in the morning.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 36
Ingredients
  • 1 cup buttermilk
  • 3 eggs
  • 1-1/4 cup sugar
  • ¼ cup butter, melted
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • Kitchen Supplies:
  • Large mixing bowl
  • Deep Fryer or Large Deep Frying pan or cast iron skillet
  • Vegetable oil for frying
Instructions
  1. In a large mixing bowl, combine the buttermilk, eggs, sugar, and melted butter and mix well.
  2. Add all remaining ingredients and mix well.
  3. Chill overnight in a covered bowl.
  4. Roll out on a floured surface to ½" thick and cut with a 2-1/2" to 3" round doughnut cutter.
  5. Fry in hot vegetable oil, about 4" deep, at 370-380 degrees until golden brown. Maintain a constant temperature for the vegetable oil.
  6. Remove and drain on a few layers of paper towel. Serve warm. Glaze, sugar or frost the doughnuts to your liking.
Notes
Makes 3 dozen.

Make sure the oil does not get too hot, or the doughnuts will get too dark on the outside and barely cooked on the inside.

Be sure to fry the doughnut holes too!
 

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About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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