Description
These classic old-fashioned donuts have a craggy, cakey interior and crisp exterior. The buttermilk dough and specific frying technique make them superior to store-bought versions, enhanced by a spiced cardamom-orange glaze.
Ingredients
- 450 g (3.5 cups) all-purpose flour
- 150 g (0.75 cups) granulated sugar
- 2.5 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 0.5 teaspoon fine sea salt
- 55 g (0.25 cups) cold unsalted butter, cut into small cubes
- 2 large eggs, lightly beaten
- 180 ml (0.75 cups) buttermilk
- 1 teaspoon vanilla extract
- 2 L (8 cups) vegetable shortening or neutral frying oil
- 250 g (2 cups) powdered sugar, sifted
- 60 ml (0.25 cups) fresh orange juice
- 1 tablespoon finely grated orange zest
- 1 teaspoon ground cardamom
Instructions
- Combine Dry Ingredients: Whisk together the flour, granulated sugar, baking powder, nutmeg, and salt. Add the cold cubed butter and cut it into the flour using fingertips or a pastry blender until the mixture resembles coarse crumbs.
- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until just combined into a shaggy dough. Do not overmix.
- Chill Dough: Turn the dough onto a lightly floured surface and gently knead for about 30 seconds until it forms a cohesive disk. Wrap the disk tightly and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Roll and Cut Donuts: Roll the chilled dough on a lightly floured surface to a consistent thickness of 0.5 inches. Use a 3-inch donut cutter to cut out the donuts and holes. Re-roll any scraps gently once or twice and cut out more donuts until all dough is used.
- Heat Frying Oil: Heat the frying oil in a large, heavy-bottomed pot to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature continuously during frying.
- Fry Donuts in Batches: Carefully slide 3-4 donuts into the hot oil using a slotted spoon. Fry for 2-3 minutes per side, turning gently halfway through, until deeply golden brown and cooked through. Remove donuts to a wire rack set over a baking sheet to drain excess oil.
- Prepare and Glaze: While the donuts are still warm, prepare the glaze by whisking together the sifted powdered sugar, orange juice, orange zest, and cardamom until completely smooth. Dip each warm donut into the glaze to coat evenly, allowing excess glaze to drip off.
- Garnish and Serve: Return the glazed donuts to the wire rack to set. For a final garnish, dust lightly with remaining cardamom and orange zest. Serve immediately while warm.
Notes
To avoid dense texture, avoid overmixing the dough. For best results, keep the frying oil temperature consistent at 350°F and avoid overcrowding the pot, which can cause donuts to become greasy. If you don’t have buttermilk, substitute with 1 tablespoon of vinegar or lemon juice mixed into 0.75 cups of regular milk. Reheat leftover donuts in a toaster oven or standard oven at 350°F for 3-5 minutes.
- Prep Time: 50 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg