Buttermilk Doughnuts

Soft pillowy doughnuts you can make at home. These need to be started the day before for best results however it’s mostly resting and proving time so very hands off.

Prep Time: 20 minutes

Baking Time: 10 minutes

Total Active Time: 30 minutes

Yield: 15 doughnuts

Special Equipment: Stand mixer or electric beaters, Large deep saucepan, Tongs, Round cutters of varying size, Thermometer and Rolling pin


150g buttermilk

500g plain flour

15g fresh yeast (7g instant)

4 large eggs

10g fine salt

50g sugar

125g butter

2 litres oil for frying sunflower or vegetable


300g icing sugar

60g milk

Flavouring of your choice


  1. Place all the doughnut ingredients except the butter in the bowl of a stand mixer with a dough hook attachment.

  2. Mix on a medium low speed until the dough starts to come together, then increase to medium speed for a few minutes until the dough is smooth.

  3. Add the butter in pieces, one at a time until they’re fully incorporated, before adding the next.

  4. Once all the butter is in mix the dough on medium high speed until it is smooth and elastic. See ‘tips’ on how to check your dough is ready.

  5. Wrap the bowl with plastic wrap and allow to stand in a warm place for an hour until doubled in size.

  6. Tip the dough out and briefly knead to knock out the excess air. Place back in the bowl and cover again. Leave to rest in the fridge overnight for a minimum of 12 hours.

  7. The next day lightly flour your work surface and remove the dough from the fridge.

  8. While still cold, tip the dough out and using a rolling pin roll the dough until it is about 1 inch thick.

  9. Cut rounds using the circle cutters, if you want a ‘ring’ doughnut use a much smaller cutter to cut the centre out.

  10. Place the doughnuts on small pieces of parchment, this will help you fry without burning your fingers, and allow them to rest for 20-60 minutes until they have puffed up.

  11. Place your saucepan with half the oil in it on the hob and turn the heat to medium. Heat the oil until it reaches 180 degrees. You will need to reduce the heat once you start frying but keeping the temperature around 180 will result in evenly cooked golden doughnuts.

  12. Set up some paper towels to place your doughnuts on once they’re fried, once puffy pick up a doughnut by the paper parchment, supporting the base so it doesn’t lose it’s shape.

  13. Carefully lower into the oil and use your tongs to flip it over, the parchment should slide right off at this stage - retrieve and discard the parchment.

  14. Allow the doughnuts to fry on each side for 30 seconds, they should be golden and have a white ring around the middle.

  15. Remove using the tongs once done and allow to cool on the paper towels.

  16. Once the doughnuts have cooled mix your glaze ingredients together until smooth. For a ‘glazed doughnut’ look pour the glaze over while they’re still slightly warm. For an ‘iced doughnut’ look allow the doughnuts to cool and dip them into the icing.

  17. Top with sprinkles!


  1. To check your dough is ready, pull off a small amount and try to stretch it out between your fingers until it’s so thin you can see light through it. It should not tear. This is called ‘the window pane test’

  2. If you don’t have buttermilk, whole milk with lemon works in a pinch.

  3. To flavour your icing add extracts, freeze dried fruit powder or cocoa powder.

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