Ingredients

4 ounces unsalted butter (softened but not melted)

5 ounces granulated sugar

2 large eggs (room temperature)

6 ounces buttermilk (room temperature)

2 teaspoons vanilla extract

15 ounces all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon salt

32 ounces lard or oil (for frying – about 4 cups)

5 ounces powdered sugar

2 tablespoons milk or water

4 ounces chocolate chips

2 tablespoons butter

1 tablespoon corn syrup (or glucose/honey)

2 tablespoons heavy cream

1 cup granulated sugar

2 tablespoons cinnamon

Instructions

Step 1: In the bowl of a stand mixer with the paddle or whisk attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy.

Step 2: Lower the mixer speed and add one egg, mixing until combined. Then add the second egg and mix on medium speed until smooth and fully incorporated.

Step 3: Add the buttermilk and vanilla extract, mixing until just combined.

Step 4: On low speed, gradually add the flour, salt, baking powder, baking soda, and nutmeg. Mix until a sticky dough forms. Avoid over-mixing.

Step 5: Lightly flour your work surface. Transfer the dough to the surface and gently press it down to about 1 inch thickness.

Step 6: Fold the dough over onto itself 3-4 times until it becomes smooth, then flatten to about 1/2 inch thick with your hands or a rolling pin. Let the dough rest for 5-10 minutes.

Step 7: Heat oil or lard in a deep fryer or heavy pot to 360ºF–375ºF (182ºC–190ºC). Prepare a draining station with a cooling rack over a sheet pan.

Step 8: Use a donut cutter or ring cutter to cut out donuts. Collect scraps, gently roll them out again to cut additional donuts, but avoid overworking dough to keep donuts tender.

Step 9: Carefully lower each donut into the hot oil using a slotted spoon. Fry for 2 minutes, then flip and fry for another minute until golden brown.

Step 10: Fry donut holes for about 1 minute, stirring occasionally, until golden and cooked through.

Step 11: Transfer fried donuts and holes to the cooling rack to drain excess oil.

Step 12: Decorate your donuts as desired: roll in powdered sugar, toss in cinnamon sugar (mix granulated sugar with cinnamon), or glaze with the recipes below.

Step 13: For classic donut glaze, sift powdered sugar into a bowl and whisk in milk or water until smooth. Adjust thickness with additional sugar or liquid as needed.

Step 14: For chocolate glaze, combine heavy cream, butter, and corn syrup with chocolate chips in a microwave-safe bowl. Microwave for 30 seconds and stir until melted; repeat in 15-second intervals if necessary.

Tips & Variations

Use room temperature ingredients to ensure even mixing and better texture.

If you don’t have buttermilk, substitute with milk plus 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes.

For a spiced twist, add cinnamon or cardamom to the dough.

Don’t overcrowd the fryer to maintain oil temperature and ensure even cooking.

Try rolling donuts in cinnamon sugar for a simple and delicious coating.

FAQs

Can I bake these donuts instead of frying?

This recipe is designed for frying to achieve the classic texture. Baking may result in a different texture and less crisp exterior, but you may try baking at 375ºF for about 10-12 minutes until golden.

How do I know when the oil is at the right temperature?

Use a candy thermometer to monitor the oil temperature between 360ºF and 375ºF. If the oil is too cool, donuts absorb excess oil and become greasy; if too hot, they brown too quickly without cooking through.