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Old-Fashioned Buttermilk Doughnuts

Homemade doughnuts with a doughnut shop taste!
Old-Fashioned Buttermilk Doughnuts | completelydelicious.com
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3 from 1 vote


For the doughnuts:

  • 2 ¼ cup cake flour (255 grams)
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground nutmeg
  • ½ cup granulated sugar (100 grams)
  • 2 tablespoons unsalted butter , cubed
  • 2 large egg yolks
  • cup buttermilk (80 ml)
  • Canola or vegetable oil , for frying

For the glaze:

  • 3 ½ cup powdered sugar , sifted (350 grams)
  • 1 ½ teaspoon corn syrup
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • cup hot water (80 ml)


  • Electric mixer
  • Heavy-bottomed pot
  • Candy/deep fry thermometer


To make the doughnuts:

  • In a bowl, sift together the cake flour, baking powder, salt and nutmeg.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until thick and pale yellow in color, about 3-4 minutes.
  • Add the dry ingredients to the mixing bowl in 3 additions, alternating with the buttermilk, starting and ending with the dry ingredients, scraping the sides of the bowl down as necessary. The dough will be sticky.
  • Cover with plastic wrap and chill for 1 hour.
  • On a floured surface, roll out the chilled dough to about ½ inch thick. Use a donut cutter or two differently sized round cutters to cut out 3-4 inch doughnuts, dipping the cutters into flour as necessary to prevent sticking.
  • Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Insert a thermometer and heat to 375°F over medium high heat.
  • Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn. Doughnut holes will fry about 1 minute on each side.
  • Remove with a slotted spoon and set on paper towels or a paper bag to soak up excess grease.
  • Fry remaining doughnuts, adjusting heat as needed to maintain 375°F.

To make the glaze:

  • Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.
  • Store in an air tight container at room temperature for a few days.
Recipe adapted from Top Pot Hand-Forged Doughnuts.


Calories: 288kcal, Carbohydrates: 62g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 38mg, Sodium: 253mg, Potassium: 86mg, Fiber: 1g, Sugar: 44g, Vitamin A: 113IU, Calcium: 37mg, Iron: 1mg
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