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🍧🍰Perfect Buttermilk Doughnuts…🍮🍩

posted in Food & Drink > Recipes
02/05/2015
  • Who can resist a doughnut?
    Who can resist a doughnut?
  • Especially if they are freshly homemade, filled with raspberry jam and fresh cream? Not me!
    Especially if they are freshly homemade, filled with raspberry jam and fresh cream? Not me!
  • •Ingredients•

    6 tbsp water
    5 oz buttermilk (at room temperature)
    1 egg, beaten (at room temperature)
    1/4 cup (2 oz) butter, melted
    4 cups (1 lb) all-purpose or bread flour
    1/4 cup (2 oz) sugar
    1 tsp salt
    1 1/4 tsp quick-rise or bread machine yeast
    oil for frying (I use sunflower or grapeseed or a combination)
    sugar for coating the doughnuts
    jam, Nutella and or whipped cream for filling, if desired

  • Let's get started it;

1.Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or Kitchenaid bowl, then add the dry ingredients, except for the yeast.
    Let's get started it;

    1.Place the water, buttermilk, beaten egg and melted butter in the bread machine pan or Kitchenaid bowl, then add the dry ingredients, except for the yeast.
  • 2.Make a small indentation in the dry ingredients, then add the yeast.
    2.Make a small indentation in the dry ingredients, then add the yeast.
  • 3.Set the bread machine on the ‘dough’ setting. If using a Kitchenaid mixer, run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.
    3.Set the bread machine on the ‘dough’ setting. If using a Kitchenaid mixer, run it with the dough hook, until a soft dough is formed, then cover and set aside until at least doubled in size.
  • 4.Once the dough has risen, place it on a floured surface and knead lightly.

Divide it in half, keeping half the dough covered, so it doesn’t form a skin.
    4.Once the dough has risen, place it on a floured surface and knead lightly.

    Divide it in half, keeping half the dough covered, so it doesn’t form a skin.
  • 5.With a rolling pin, roll out half of the dough to about 1/2″ thickness.

Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes.
    5.With a rolling pin, roll out half of the dough to about 1/2″ thickness.

    Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes.
  • 6.Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm) with a jug of boiling water which will keep a skin from forming.
    6.Place each doughnut on a piece of parchment or waxed paper, then place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm) with a jug of boiling water which will keep a skin from forming.
  • 7.With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. If you are perfectionistic, you can weigh each piece…not that I’d ever do any such thing! ;)
    7.With the remaining dough, divide into quarters, then divide each piece in half to make 8 equal amounts. If you are perfectionistic, you can weigh each piece…not that I’d ever do any such thing! ;)
  • 8.Place each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
    8.Place each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size.
  • 9.Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the burner  accordingly!
    9.Heat the oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the burner accordingly!
  • 10.Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil.

Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
    10.Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil.

    Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
  • 11.When the doughnuts have cooled, roll them in sugar to coat evenly.
    11.When the doughnuts have cooled, roll them in sugar to coat evenly.
  • 12.Now, you can choose to fill the doughnuts without holes.

If you do, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.12.
    12.Now, you can choose to fill the doughnuts without holes.

    If you do, push a skewer into the center of the doughnut to make a hole, then place some room temperature jam, or slightly warmed Nutella into a piping bag and pipe the filling into the doughnut.12.
  • It doesn't take rocket science to make perfect doughnuts so ladies give it a try! :)
    It doesn't take rocket science to make perfect doughnuts so ladies give it a try! :)

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