Plain doesn’t always mean boring as these classic doughnuts prove. Harkening back to a simpler time, they’re light and delicious just the way they are, but they’re also primed and ready for your choice of dip, glaze, or topping. What does the doughnut of your dreams look like?
- 1 cup (250 ml) buttermilk 1 cup (250 ml) buttermilk
- 3⅓ cups (417 g) all-purpose flour 3⅓ cups (417 g) all-purpose flour
- ⅓ cup (67 g) Redpath® Organic Granulated Sugar, divided ⅓ cup (67 g) Redpath® Organic Granulated Sugar, divided
- 2¼ tsp (8 g) instant or quick-rise yeast 2¼ tsp (8 g) instant or quick-rise yeast
- ½ tsp (3 g) salt ½ tsp (3 g) salt
- 3 tbsp (42 g) butter, melted 3 tbsp (42 g) butter, melted
- 1 egg, lightly beaten 1 egg, lightly beaten
- 1 tbsp (15 ml) pure vanilla extract 1 tbsp (15 ml) pure vanilla extract
- Vegetable oil for deep-frying Vegetable oil for deep-frying
In a small pot, or in a microwave-safe bowl, heat buttermilk to approximately 115°F to 120°F (46°C to 49°C).
Meanwhile, in the bowl of a stand mixer using a whisk or the whisk attachment, whisk together all-purpose flour, the Redpath® Organic Granulated Sugar, instant yeast, and salt.
Fit stand mixer with the hook attachment and add the warm buttermilk, melted butter, beaten egg, and vanilla extract into the dry ingredients. Knead on medium speed until a smooth dough forms and begins to pull away from the bowl; 8 to 10 minutes.
Place the soft, slightly tacky dough into a lightly greased bowl and cover with a lint-free kitchen towel, or plastic wrap that has also been greased. Let rise in a warm, draft-free location until doubled in size; about 1 hour.
Deflate dough and turn out onto a lightly floured work surface. Roll dough to about ¼- to ½-inch thickness. With a 3-inch round cutter, cut out doughnuts. With a small round cutter (1 to 2 inches), cut out the centres of each circle. Keep circles for doughnut holes, or reroll into the remaining scraps for additional doughnuts (Note that these doughnuts will not be as tender as the first ones.)
Place cut doughnuts onto parchment paper Cover doughnuts with plastic wrap that has been lightly greased and let rise; 30 minutes.
Meanwhile, in a medium heavy-bottomed pot or Dutch oven filled with about 2 to 3 inches of vegetable oil, gradually bring the oil to 365°F (185°C). This is the ideal temperature for frying dough; not too low that the doughnuts will become saturated with oil, and not too hot that the doughnuts will burn.
When oil is ready and the doughnuts have risen, carefully lower 3 to 4 doughnuts into the hot oil.
Fry doughnuts about 1 to 2 minutes per side. Carefully turn doughnuts over once the side is golden in colour. Fry opposite side until golden. With a slotted spoon or spider, remove doughnuts and place onto a paper towel-lined baking sheet to absorb the excess oil.
Repeat process with remaining doughnuts. Dip or frost doughnuts with desired glaze or sugar toppings.
*To prevent deflation or misshapen doughnuts, cut each doughnut and place each onto a 4 inch square of parchment paper. If making doughnut holes, smaller squares of parchment can be used. It is ideal to allow the doughnuts to proof and stick to the parchment paper. Instead of handling the doughnut and trying to carry it to the oil, gently lift each doughnut using the parchment square it is attached to and slide the doughnut, parchment paper and all, into the hot oil. Once the doughnuts hit the oil, the parchment paper will easily slide off of the doughnuts. Remove parchment paper with a pair of tongs.
*If buttermilk is unavailable, add 1 tablespoon (15 millilitres) of vinegar or lemon juice to 1 cup (240 millilitres) of milk, and whisk to combine. Let stand for 5 minutes or until milk thickens. Proceed with recipe, using the amount needed.
*Wherever possible use organic ingredients (eg. buttermilk, flour, etc.)
*Active dry yeast can be used in place of the instant yeast. It will need to proof in the warm buttermilk for about 5 minutes before using and added when incorporating the wet ingredients into the dry ingredients.
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