Old Fashioned Buttermilk Donuts


Who loves buttermilk donuts? The bumpy surface. That glaze. Oh yeah, you know what we are talking about. Let’s do this!



Old Fashioned Buttermilk Donuts

  • Author: theperksofbeingus
  • Prep Time: 45 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 1 hour



  • 1 cup all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Vietnamese cinnamon
  • 3/4 cup buttermilk
  • 4 tablespoons salted butter, melted and cooled
  • 2 large eggs plus 2 egg yolks
  • 6 cups vegetable oil (enough for 23 inches in pan you are frying donuts in)


  • 3 rounded cups confectioners sugar
  • 1/2 (scant) cup half and half or heavy cream
  • 1 1/2 teaspoon vanilla
  • dash of sea salt


  • 1/4 cup dark cocoa powder
  • Juice of one Meyer lemon
  • 1/3 cup fresh blueberries, muddled



  • In a large mixing bowl, mix together 1 cup of flour, sugar, baking powder, baking soda, salt, and nutmeg using a whisk to blend.
  • In small mixing bowl, whisk together buttermilk, butter, and eggs.
  • Add dry ingredients to the wet and mix till blended, do not over mix.
  • Flour a clean surface. Put donut dough on surface and lightly kneed so its no longer sticky. Add more or less flour as necessary to make a soft dough that is moist and slightly tacky. May make ahead. Cover bowl with plastic wrap and chill for 1 hour.
  • When ready, roll out dough, and cut with donut cutter on floured surface.
  • Put oil in a dutch oven, and heat until 350 degrees.
  • Test a donut hole to ensure center is done.
  • As you cook donuts, turn over when golden and put on a cooling wire rack to drain oil.


  • In a medium mixing bowl, mix together all ingredients, using a wisk to get out any lumps.
  • Add more sugar or cream to get a thick but run off the spoon consistency.
  • Divide mixture into 3 bowls.
  • Add cocoa powder to one bowl, mix, and check flavor & consistency and adjust to taste by adding more of cocoa powder, Β sugar, or half and half.
  • Muddle the blueberries by using a mortar and pistol, or by smashing with a fork, but must be very smooth.
  • Add the lemon juice to the blueberries, then fold into the 3rd bowl of glaze.
  • Adjust by adding more sugar or cream as needed.

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