Sugary and crispy with just the right amount of richness, donuts sweeten up breakfast. Whether you’re looking for a hangover cure or a midnight snack, this recipe is incredibly simple to throw together – the only challenge is frying them at home. A heavy-bottomed pot, preferably a cast-iron Dutch oven or large skillet, performs best.
Buttermilk Drop Donut Holes
A candy thermometer is key to maintaining the right oil temperature: Too hot and the donut centers will be raw, too cool and the outsides will be greasy.
Yields | 3½ to 4 dozen |
- 2 cups granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 2 qts canola or vegetable oil
- 2½ cups unbleached, all-purpose flour
- ²⁄₃ cup tightly packed brown sugar
- 1 tsp kosher salt
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp freshly grated nutmeg
- 2 eggs
- ¾ cup plus 2 Tbsp buttermilk
- ¼ cup unsalted butter, melted
- spiced sugar (recipe below)
| Preparation – Spiced Sugar | In a medium mixing bowl, combine sugar and spices. Set aside.
| Preparation – Donuts | Line a cookie sheet with 3 layers of paper towels; set aside near stove. In a Dutch oven or large cast-iron skillet over low heat, add oil; insert or attach a candy thermometer.
In a large mixing bowl, whisk together flour, brown sugar, salt, baking powder and soda and nutmeg. Add eggs, buttermilk and melted butter; stir to combine, but do not overmix.
Increase Dutch oven or skillet heat to medium-high until oil reaches 350ºF to 360ºF on thermometer. Working in batches, drop dough by the tablespoon into oil, taking care not to overfill pan and working slowly to avoid oil splashing. When donuts float, turn them over using kitchen tongs to cook evenly on all sides. Remove donuts from oil when light golden brown and bubbling subsides a bit.
Using tongs, carefully remove donuts to paper towel-lined cookie sheet. Increase or reduce stove temperature as needed between batches to maintain oil temperature. While warm, toss donuts, one at a time, in spiced sugar; serve.