Chocolate Buttermilk Doughnuts

Published March 5, 2014

These are a cake type doughnut- using baking powder as leavening instead of yeast. These doughnuts have a soft texture inside with a slight crispiness to the outside. We made them yesterday using a doughnut cutter so we got both rings and doughnut holes. I am happy just serving them with a dusting of powdered sugar. With the help of some creative kids we ended up with chocolate doughnuts glazed, sugared and decorated with sprinkles. So pretty and so tasty. Here is the recipe.

Chocolate Buttermilk Doughnuts

3 1/4 cups flour

1/3 c. cocoa

1 T. baking powder

2 t. cinnamon

1 t. salt

2 beaten eggs

1 c. sugar

1 t. vanilla

2/3 c. buttermilk

1/2 c. butter, melted

oil for deep frying- I used coconut oil

assorted topping such as cinnamon sugar, powdered sugar, powdered sugar glaze, sprinkles, chocolate glaze

Combine dry ingredients and set aside. Beat together eggs, sugar and vanilla. Combine the buttermilk with the melted butter. Add half the flour mixture to the egg mixture and stir until just blended. Beat in half of the buttermilk mixture. Repeat with remaining ingredients. Cover and chill dough for at least a couple of hours before using. When ready to make doughnuts heat oil in a pan until it reaches about 375 degrees. While oil is heating, on floured surface, roll dough 1/2 -inch thick and cut out with a doughnut cutter. Fry doughnuts about 1 minute per side. Drain on paper towels. If rolling in sugar do so while they are still warm. They can be frosted and decorated with sprinkles when warm or at room temperature. Makes 20-25 doughnuts.

Decorating the doughnuts

Dipped in glaze and rolled in sprinkles