Buttermilk Doughnuts Recipe

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Ryan Rhodes Modified: May 23, 2022
Buttermilk Doughnuts Recipe

How To Make Buttermilk Doughnuts

These fried buttermilk doughnuts have a tender, cake-like consistency that goes perfectly with the sweet vanilla and sugar glaze.

Preparation: 20 minutes
Cooking: 5 minutes
Total: 25 minutes



  • 2cupsvegetable oil,for frying
  • 2cupsbuttermilk
  • 1cupwhite sugar
  • 2large eggs,beaten
  • 5cupsall purpose flour,sifted
  • 2tspbaking soda
  • 1tspbaking powder
  • 1tspsalt
  • 1tspground nutmeg
  • ¼tspground cinnamon
  • ½cupbutter,melted

For Vanilla Glaze:

  • 3cupsconfectioners’ sugar
  • 1tbspmargarine,softened
  • ½tspvanilla extract
  • 2tbspmilk,or as needed


  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F.

  2. Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl.

  3. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.

  4. Turn out dough onto a lightly floured work surface and roll to ¼-inch thick.

  5. Cut dough into doughnut shapes using a 2½-inch doughnut cutter.

  6. Beat confectioners’ sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.

  7. Working in batches, cook doughnuts in hot oil until golden brown. This will take about 1 minute per side.

  8. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.


  • Calories: 269.52kcal
  • Fat: 15.92g
  • Saturated Fat: 2.71g
  • Trans Fat: 0.26g
  • Monounsaturated Fat: 9.93g
  • Polyunsaturated Fat: 2.45g
  • Carbohydrates: 29.58g
  • Fiber: 0.49g
  • Sugar: 16.09g
  • Protein: 2.65g
  • Cholesterol: 17.74mg
  • Sodium: 154.98mg
  • Calcium: 31.55mg
  • Potassium: 45.59mg
  • Iron: 0.89mg
  • Vitamin A: 28.30µg
  • Vitamin C: 0.14mg
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