OLD FASHION BUTTERMILK DONUTS, CHOCOLATE DONUTS AND SPICE DONUTS

These donuts are soft, moist and the best that I have ever made. Well, I'll admit have only made 2 other kinds. This were the best of the three.  The taste testers were over for breakfast and everyone enjoyed the donuts.  I would make this recipe again for sure.  I used my deep fat fryer and fryed them outside on the deck. I lined a 9x13 inch baking pan with paper towels to absorb the grease then rolled them in sugar. 

Old Fashioned Buttermilk Cake doughnuts
Nancy Silverton's     seriouseats.com/recipes/2007/06/cook-the-book-oldfashioned-but

1/4 cup sour Cream
3 1/4 cup pastry flour or all-purpose flour
3/4 cup sugar
1/2 tsp baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 tsp nutmeg
1 1/8 tsp active dry yeast or 1 teaspoon packed fresh yeast
3/4 cup plus 2 Tbsp buttermilk
1 extra large egg
2 extra large egg yolks
1 tbsp vanilla extract
powdered sugar or granulated sugar for dipping
Oil for frying

In a small stainless-steel bowl over a pot of gently simmering water, heat the sour cream to just warm or heat in the microwave oven for a bit.

Using a large bowl add all the dry ingredients and make a well in the center, add the yeast to this then place the warmed sour cream on top of the yeast and allow to sit for about a minute to soften.

Combine the buttermilk, egg and egg yolks into a bowl and mix,  then pour this into the well of the dry ingredients.  Using your hands, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and sprinkle them with flour.

Heat oil to 375 degrees in a fryer or a black spider fry pan with high sides.

Sift an even layer of flour onto your work board. Scrape the dough out of the bowl, and sift another layer of flour on top of this. Using your hands pat the dough to about 1/2 inch thick . Cut out the doughnuts with your doughnut cutter. Place the cut doughnuts on a floured surface until ready to fry. Fry doughnuts and holes immediately and then roll or sift in the sugar of choice.


Chocolate Sugared Doughnuts


Chocolate Sugared Donuts

Chocolate Donuts
All Maine Cooking
Collection of treasured recipes from the Pine Tree State
Copyright 1967

3 squares of unsweetened baking chocolate
3 tbsp butter
2 eggs
1 1/4 cup sugar
1 cup buttermilk
2 tsp vanilla
3 1/2 cups flour
1 1/4 tsp soda
3 tsp baking powder
1 tsp salt
1/4 tsp cinnamon

In a double boiler melt the chocolate and butter. Add the remaining ingredients in a large bowl then add the melted chocolate. Mix and place in refrigerator for a few hours or overnight. On a floured pastry board sprinkle with a little flour and roll out to about 1/2 inch thick. Melt shortening in your large deep sided spider, heat the oil to about 360 degrees. Fry a few at a time till dark brown, making sure they are cooked inside. Remove to a paper towel lined pan and allow to cool. Then coat with sugar.
I had to change the recipe a bit, my first attempt the dough was very sticky so I reduced the amount of buttermilk and increased the flour. Second attempt was successful.


Spiced Doughnuts

Spice donuts

Spice Donuts
Farm Journal Country Fair cookbook
copyright 1984

3 1/2 cups flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground mace
4 egg yolks
1 cup sugar
2 tbsp softened butter
scant cup of buttermilk 3/4 to 1 cup
1 tsp rum extract

Topping:
3/4 cup sugar
1 tsp cinnamon

In a good size bowl, add the egg yolks, butter, and 1 cup sugar. Mix until light in color. Add the sifted ingredients and mix by hand just enough to incorporate all the ingredients. On a lightly floured board kneed this dough just enough to make it soft, and smooth. Place in a bowl cover with saran wrap and place in refrigerator for at least one hour prior to frying. I made the dough the night before and took out of refrigerator about 1 hour before I was going to start to roll the dough and fry. Roll on lightly floured board to about 3/8 to 1/2 inch thick. Using your deep fat fryer fry until golden brown with the fat at 375 degrees. Fry just a few at a time, and turning them once. Then drain on paper towels and roll in the cinnamon and sugar mixture.