I wasn’t sure about making these. I’ve never made doughnuts and it just seemed like something that other people do well, but not me. Plus it involves frying, not my favorite thing.
I was wrong. These were easy to make, especially if you do all of the prep work the night before. I decided to make some with each topping (vanilla, chocolate, cinnamon-sugar), so I had all of my ingredients prepped and measured out the night before. I heated up the oil in a wide Le Crueset saute pan (worked great) while I patted out the dough and cut out the doughnuts. I kind of wish I would have made extra doughnut holes, though, because those were my favorite.
Our friend and neighbor came over to enjoy some hot doughnuts, and it made me think that this would be such a fun brunch recipe, having people over eating fresh doughnuts just as the come out of the pan. We liked the vanilla and the cinnamon sugar the best. Something was up with my chocolate and it kept slipping off of the top so it didn’t make a nice shiny, smooth topping.
For the recipe, head on over to Baked Sunday Mornings!
- Farm Stand Buttermilk Doughnuts (Baked Explorations, p, 26)