Five doughnut recipes to try at home

Homemade doughnuts are instant crowd pleasers, and you won't have to stand in line to get one.

5. Diner-style powdered buttermilk doughnuts

The Pastry Chef's Baking
Doughnuts holes are nice alternative to doughnuts, and leave plenty of room for other dessert sampling.

By Carol Ramos, The Pastry Chef's Baking

Doughnut holes are less of a commitment than doughnuts. Use a small round cookie cutter to save time. These hole are more cakelike since they're not yeasted. Eat them warm!

Diner-style powdered buttermilk doughnuts
From Diner Desserts by Tish Boyle

3-1/2 cups cake flour 

1 teaspoon baking powder

1/4 teaspoon baking soda

1-1/2 teaspoons salt

3/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

3/4 cup granulated sugar

3/4 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

1 large egg, at room temperature2 teaspoons vanilla extract

Vegetable oil for frying

1 cup confectioners’ sugar, sifted

1. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add the sugar and stir the dry ingredients with a whisk until combined.In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. 

2. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the mixture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth.

3. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2-inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes or until firm.

4. Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.

5. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches.  Heat the oil to 370 degrees F. Line a baking sheet with paper towels.

6. Fry the doughnuts and holes in small batches, turning once for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.

7. When the doughnuts and holes are completely cool, place the confectioners’ sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess.

8. Serve the same day.

5 of 5

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