Buttermilk Doughnuts Donuts

"I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
14 doughnuts




  • Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
  • Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
  • Add enough remaining flour to make a soft dough.
  • Turn dough onto a floured surface and knead several times.
  • Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
  • Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
  • Heat 2-3 inches of oil to 375°F.
  • (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
  • Cook about 2 minutes or until lightly golden in color, turning once.
  • Drain well on paper towels.
  • Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
  • Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
  • Cool on wire rack or serve warm.

Questions & Replies

  1. What goes wrong when i make big batches of this it becomes oily what to do Thank you in advance
  2. Melted shortening means i will melt shortening into oil?when i make a triple recipe do i need to triple the yeast and baking powder.thank you in advance


  1. Wow, these made my kids so happy. I mixed the dough in my bread machine, cut them out, and put them in the fridge overnight. Then in the morning I took them out and let them rise in my warm oven for about 1 hour while I exercised. (To counter the fact that I was going to eat a bunch of doughnuts for breakfast!) Then I fried them up and dipped them in the glaze that I had added a handful of melted chocolate chips to. They were wonderful and the kids devoured them in minutes.
  2. Finally! I've been searching for a doughnut recipe that actually tasted like doughnuts. They came out soft and I didn't even use make the glaze. The recipe was so easy to follow. The only hard part was getting the frying part down. I found out that it's got to be the perfect light brown. My family loved them.
  3. I made these donuts today. They turned out pretty well. The only challenge I had was after they had risen for 45 minutes they deflated and didn't stay round, when I tried to take them out of the tray. The dough was also very sticky. They tasted good though.
  4. I made this recipe yesterday and these were the best homemade donuts I ever had. I have been cooking for many years but just recently got interested in making donuts . I have tried many recipes but this one is the best for sure. Simple ingredients, mixes with a spoon! What else could you want.
  5. Hi Marg, I love these donuts. They're tasty and easy to make, especially when you toss it all into the bread machine. I used 1 1/2 c all-purpose flour, 1 c whole wheat pastry flour, and 1/2 c oat flour for a little variety and extra fiber. Last night I prepared the dough, cut them out, and put them covered on a cookie sheet in the fridge overnight. I got up early to take them out and let them come to room temp and rise some more for a couple of hours. We had lovely fresh donuts this morning, a hit with all of us. Your glaze was delicious. Took a bit more milk for me and I'd add some vanilla or other extracts to it next time. After I'd used the glaze for a quarter of the donuts, I added some melted semi-sweet chocolate to the remainder to make chocolate glazed as well. Cinnamon sugar and powdered sugar also fit the bill. Next time I'll leave the "hole" in and try filling them with pudding or jelly. These are really tasty and fun to make. Thanks, Marg.


  1. I made a slightly thicker glaze and added a bit of red food coloring to make a pink glaze and then topped them with sprinkles!
  2. Excellent. I attempted this recipe when I saw the addition ofbuttermilk. Fryed at 360 to a golden brown in crisco melted shortening, not greasy at all,delicate crisp exterior, tender cakey interior. Added 1/2 tsp nutmed. Rising time 1&1/2 hour. I substituted l cup cake flour for a total of 2 & l/2 cup flour, added a little extra water til the dough came together in the KA with the dough hook, temp out of mixer was 75 degrees. Dough rolls easily; guess I'll make donuts more often. Thanks for this one


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