I alter this recipe to fit my mood and who I am baking for, but this is the basic recipe. I am a fan of this recipe since it doesn’t require proofing.

Basic Doughnut Recipe

3/4 cup buttermilk

3 1/2 cups flour

2 tsp baking powder

2 tsp cinnamon/Chinese 5 spice (whatever warm spice you have hanging around, or use vanilla bean)

1/2 tsp salt

1 tsp baking soda

2 tsp baking powder

4 T butter, at room temperature

1 cup sugar

2 large eggs

shortnening for frying (I have used vegetable, canoloa, and coconut oil for frying also)

Combine flour, baking powder, baking soda, spice, and salt. Set aside.

On medium speed beat butter and sugar until smooth. Add eggs, one at a time, and continue to beat until eggs are incorporated. Reduce speed and add buttermilk. Mix until combined. Add flour mixture and mix until dough comes together.

Line a baking sheet with parchment paper and sprinkle generously (SUPER generously) with flour. Turn dough onto sheet and sprinkle top with flour. Flatthen with hands until 1/2 inch thick. Transfer to freezer for 20 minutes to slightly harden.

Cut out doughnuts using a 3 inch dougnut cutter or make doughnut holes. Refrigerate 20-30 minutes, while heating oil.

Add enough shortening to deep sided pan for 3 inch depth. Line a baking sheet with paper towels. When oil reaches 350 degrees (a wooden spoon dipped in hot oil will bubble rapidly) carefully place dougnuts in for 60 seconds and flip for 30 more seconds (they will be golden brown), remove and place on paper towel. DON’T CROWD the pan!

*Swapping out ingredients:

Apple Cider Doughnuts: 1/2 c buttermilk and 1 cup apple cider reduced to 1/4 cup, 1 tsp cinnamon and 1/8 tsp nutmeg, glaze: 1 c confectioners sugar and 2 T apple cider whisked together, sugar topping: 1 c sugar and 1 1/2 T cinnamon whisked together

Eggnog Doughnuts: 3/4 cup eggnog, glaze: 1 c confectioners sugar and 2 T eggnog, sprinkle with nutmeg (dairy free option here)

Chocolate Doughnuts: here

Maple Brown Sugar: 1/2 c buttermilk and 1/4 cup maple syrup, 1 tsp cinnamon, 3/4 cup sugar and 1/4 cup brown sugar, glaze: 1 c confectioners sugar and 2 T maple syrup (too thick? add a couple drops of water or apple cider at a time), get fancy and add a strip of crispy bacon on top!

Honey: glaze: 1 c confectioners sugar and 1 T honey, 3-4 T milk or water

Citrus: glaze: 1 c confectioners sugar and 3-4 T citrus juice

Bourbon: glaze (great on maple brown sugar doughnut) 1 cup confectioners sugar, 2-3 T top shelf bourbon, 2 tsp vanilla extract (top with bacon for extra yum!

Margarita: glaze: 1 tsp lime zest, 2 tsp lime juice, 1 tsp tequilla, 1/2 c confectioners sugar, lime zest for garnish

Chocolate Hazelnut filled: 1 cup chocolate hazelnut spread with 1/2 c heavy cream whip until smooth and fluffy. pipe in using a pastry bag

Lavendar Vanilla: add to basic glaze mixture 1 tsp finely chopped lavendar and 1 T vanilla extract

Poppy Seed and Lemon: add to basic glaze mixture 1 T poppyseeds and 2 T lemon zest

Healthier option swap-outs: Any milk alternative works well, except rice (too thin), unsweetened applesauce can replace sugar, swap out 1 1/2 cups white flour for whole wheat flour (even gluten AP flour works well)

Feel free to pipe in a ganache or creamy filling, add sprinkles, get creative. I have done these millions (slight exageration) of ways over the years.

Looking for a doughnut flavor not listed above? Message below or email me at LettuceKnow@live.com