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Buttermilk Cake Donuts


Author's Recipe Notes:

This recipe has been used both in baked donuts and fried donuts, this dough is versatile and very forgiving. Note I use a 2" round cutter without cutting holes in the center to avoid leftover scraps. After I've sugared the donuts, I set them out along with ramekins of mascarpone and homemade raspberry jam. To eat a donut, cut it open and spoon in some of the jam and mascarpone and set one (or two) aside for yourself because these will go quickly. Recipe adapted from Cook's Baking
Servings: 12
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  1. Using stand mixer fitted with paddle, briefly mix dry ingredients on low speed to combine.
  2. In a small bowl whisk together wet ingredients: buttermilk, melted butter and eggs.
  3. Add the egg mixture to the dry ingredients and set the mixer on medium speed for 2-3 minutes until it the dough goes from loose cake batter to cookie dough.
  4. Once it's thickened, stop the machine and scrape down the sides and bottom of the bowl with a spatula making sure there are no pockets of flour anywhere.
  5. Turn dough onto lightly floured surface and roll to 1/2 inch thickness and cut out dough rings. Note, I found that placing the rings on a sheet pan to cool in the refrigerator for 30 minutes prior to frying helped with transferring the dough from sheet pan to the Dutch oven.
  6. Heat oil in large Dutch oven to 375 degrees. Carefully place the rings, three to four at a time into hot oil.
  7. Fry, turning occasionally, until browned golden brown on both sides, about 1-2 minutes each side.
  8. Transfer the browned donuts to a paper towel-lined plate or tray to drain. Roll in plenty of superfine sugar and serve immediately while hot. Note, if using confection sugar, wait until the donuts have slightly cooled, then dust with confection sugar and enjoy.

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One comment on “Buttermilk Cake Donuts

  1. taylor vennya

    I think I’ll try to make it, the sprinkling of fine sugar makes the donut look more delicious. Like it!