Whether it’s a classic glazed jelly donut from Stan’s Donut Shop in Santa Clara or a trendy bacon maple apple donut from Dynamo Donut in San Francisco, I miss good old-fashioned, deep-fried sweets. Although berliners in Germany are pillowy yeast donuts filled with jelly, they are often baked. Plus, the gourmet donut shop is not a concept that has taken hold in Europe. Here’s a recipe for a glazed buttermilk donut with a dense cake interior and a crisp exterior drenched in glaze.
Buttermilk Donut Recipe
Donut
1 egg
¾ cup granulated sugar
3 Tbsp. butter, softened
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk
2½ cups all-purpose flour
Glaze
2 cup confectioners’ sugar
4-6 Tbsp. milk
In a mixing bowl, beat egg and sugar on medium speed until thick, about 3 minutes. Add butter, and mix until combined. In a separate bowl, combine baking powder, baking soda, and flour. Incorporate dry ingredients and buttermilk into egg mixture alternating with half of dry ingredients, then buttermilk, and remainder of dry ingredients. Mix on medium speed for 2 minutes. Allow batter to rest in the refrigerator while you preheat the deep fryer to allow flour to expand.
Preheat deep fryer to 370 degrees F (190 degrees C). Flour a flat surface. Remove dough from refrigerator; dough will be soft. Roll to ¾” thickness. Cut with a 2½” donut cutter. Drop donuts into oil. Fry for 1½ minutes on each side. Remove and let drain on a plate covered with paper towels.
For the glaze, stir confectioners’ sugar and milk in a small bowl until it forms thick ribbons. When slightly cooled, dip donut tops in glaze. Makes 8. There's nothing like sugary fried dough.
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