This no-yeast buttermilk donut is easy to make and ready in minutes to feed a hungry crowd!
Ingredients
¾cupsugar for donut topping
2cupsbuttermilk OR 1 cup milk + 1 cup plain Greek yogurt mixed together, room temperature
2large eggs, room temperature, beaten
1 ¼cupssugar
1teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
1teaspooncinnamon
½teaspoonnutmeg
6tablespoonsmelted butter
6cupsall purpose flour, plus more for rolling out
40ozcanola or vegetable oil for frying
Instructions
Place 3/4 cup of granulated sugar into a paper bag. Set aside.
In the bowl of a stand mixer or a large bowl, combine buttermilk, eggs and sugar. Mix until sugar is incorporated into buttermilk and eggs.
Add baking soda, baking powder, salt, cinnamon, nutmeg, and melted butter. Mix again until incorporated with buttermilk mixture.
Add 4 cups flour and mix on low with paddle attachment or using a large spoon or spatula until the flour is no longer visible. Mix in an additional 2 cups of flour, a half cup at a time, scraping down sides and bottom of bowl.
Mix in additional flour if needed. The dough should take shape and not have a wet look. If the dough is still wet or sticky, add an additional tablespoon or two of flour. Turn the dough in the bowl until the dough is no longer sticky.
Generously flour a pastry mat or clean surface. Turn the dough onto the surface and knead 3-4 times, folding the dough onto itself and gathering flour to make dough less sticky if needed. Roll the dough out to about 1/4-1/2 inch thick.
Using a donut cutter, cut the donut shapes out. Let rest while the oil is being heated.
Heat oil in a heavy pan to 375 degrees. Gently place the dough into the pan 3-4 at a time. Let cook on one side until golden, then turn with chopsticks to cook the other side. It takes about 1-2 minute per side to cook. Drain donuts on a paper towel lined cookie sheet. Cook the donut holes in 2-3 batches.
Let cool for about a minute. Toss the donuts 3-4 at a time in the bag of sugar.
Serve warm.
Notes
Do not roll the donuts out to less than 1/4 inch thick. The donuts are best when rolled to just between 1/4 inch and 1/2 inch thick.
To test the oil, place a donut hole into the oil. If the oil smokes, it is too hot, if the donut hole sits and the oil does not bubble, the oil is not hot enough. Use a thermometer to test the temperature of the oil throughout the cooking process.
Don't crowd the pan with too many donuts at once, this will decrease the temperature of the oil and result in greasy, undercooked donuts.
For best results, let the donut cool for about 1 minute before tossing in sugar.
Donuts are best when eaten within 8 hours of cooking.