Sunday, January 16, 2011

BAKED Sunday Mornings: Farmstand Buttermilk Doughnuts

Welcome to another Baked Sunday Mornings! I have only ever made donuts one other time- pumpkin donuts a few years ago around Halloween. They tasted good but they looked like big globs of fried dough. I also seem to remember that they were yeast donuts. I liked that these donuts were not yeast donuts. They came together so easily and I had all the ingredients on hand already. I halved the recipe and I'm glad I did because it made 8 full size donuts and I don't know how I'll eat them all! There was a note on the recipe that you can use these donuts in a bread pudding, so I think that I might do that with my leftovers!

Dry ingredients

First you whisk together all of the dry ingredients. I loved the smell of the nutmeg and cinnamon! I also used buttermilk powder because I find that so much easier to keep on hand because it lasts a lot longer than buttermilk. I put the buttermilk powder in with the dry ingredients and then added the water to the wet ingredients, which I didn't get a picture of.

The dough was sticky when I stirred it all together and I had to add a bit of flour when I was spreading it out on my cutting board because at first the dough stuck to the board and fell apart when I tried to cut out a donut.

I used a glass to cut out my donuts because I don't have a round cookie or dough cutter. I also used a small flower shaped fondant cutter to cut out the donut holes and it worked out perfectly! By the way, in the picture above you can also see the stack of my beautiful flower measuring cups from Anthropologie that I mentioned in my previous post.

After adding some more flour and kneading it into the dough lightly, my donuts cut out beautifully! After I chilled them for awhile in the refrigerator, I fried them up.

I paid careful attention to the color of the donuts to make sure that they didn't burn, as the recipe notes that they can burn quickly. They fried rather quickly and were probably done on both sides in under two minutes.

The recipe gives three different options for toppings- chocolate glaze, vanilla glaze and cinnamon sugar. The recipe says that farmstand donuts are usually sold with a cinnamon sugar topping and that seemed easy to me, so that's what I did for most of the donuts.

I also made a chocolate glaze for some of the donuts and also used some chocolate sprinkles. The three chocolate glazed donuts above I actually baked in the oven at 375 F for 12 minutes because I wanted to see how baked donuts would taste compared to the fried donuts. They taste pretty good to me but I definitely like the fried ones, which of course are even more unhealthy!

These donuts were not as intimidating to make as I first thought and the flavor was delicious! Head on over to Baked Sunday Mornings for the recipe and to see how the other member's donuts turned out!


  1. Your donuts look great!! Nicely done! Love that you used the flower fondant cutter--creativity at it's best! I can't wait to make these!

  2. good job, they look great! I agree not as intimidating as you would think!


  3. They look so good with the sprinkles! What a creative idea to use a glass for the doughnut cutter and different shapes for the doughnut holes! I have not made yeast doughnuts, so now that I have made these I think I would like to try making those some time soon - your pumpkin ones sound yummy. Your measuring cups are so pretty and I love your pink spatula!