Old-Fashioned Buttermilk Donuts

Make and Fry the Donuts

1. In a medium bowl, whisk together the Caputo “00” Baking Flour, baking powder, baking soda, salt, and nutmeg until evenly combined.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, eggs, buttermilk, and vanilla extract. Mix on low speed for approximately 30 seconds, until fully incorporated.
3. Add the dry ingredients to the wet ingredients and mix on low speed for approximately 30 seconds, until combined. Pour in the melted butter and continue mixing for another 15 seconds.
4. Generously dust a clean work surface with Caputo “00” Baking Flour. Transfer the dough onto the surface and lightly dust the top with additional flour. Using a rolling pin, roll the dough to approximately ½ inch (13mm) thick.
5. Using a 3-inch donut cutter, or a 3-inch round cutter and a 1¼-inch cutter for the center, cut out the donuts. Gather the remaining dough and reroll as needed.
6. Allow the cut donuts to rest for 15–30 minutes before frying. This helps the dough relax and develop structure for a lighter, fluffier texture.
7. While the donuts rest, pour Olitalia Frienn into a large, heavy-bottomed pot, ensuring the oil is at least 3 inches deep. Heat to 365°F, maintaining a frying temperature between 360–370°F.
8. Carefully lower 3–4 donuts at a time into the hot oil, avoiding overcrowding. Fry for 45–60 seconds on the first side, then flip and cook for another 45–60 seconds. Flip once more and fry for an additional 30 seconds, until golden brown.
9. Using metal tongs, carefully remove the donuts from the oil and transfer them to a wire rack set over a baking sheet. Allow the donuts to cool to room temperature before finishing.

Vanilla Glaze

1. In a medium bowl, whisk together the powdered sugar, water, and vanilla extract until smooth. Adjust the consistency with small additions of water or powdered sugar as needed.
2. Dip the top of each cooled donut into the glaze, allowing any excess to drip off. Return to the wire rack and let the glaze set for approximately 15 minutes.

Cinnamon Sugar

In a separate bowl, combine the granulated sugar and ground cinnamon. Toss the cooled donuts in the mixture until evenly coated.

Serve your old-fashioned buttermilk donuts with your favorite finish, whether it’s a delicate vanilla glaze or a generous coating of cinnamon sugar.

Recipe Notes

• Resting the Dough: Allowing the shaped donuts to rest for 15–30 minutes helps the dough relax and develop structure, resulting in a lighter, more tender texture.
• Rerolling the Dough: Dough scraps can be rerolled up to two times. Additional rerolling may result in denser donuts.
• Maintain the Oil Temperature: Keep the frying oil between 360–370°F (182–188°C) for even cooking and a golden exterior.
• Choose Your Finish: A classic vanilla glaze creates a sweet, delicate coating, while cinnamon sugar adds a warm, spiced finish.
• Frying with Olitalia Frienn: Using Olitalia Frienn provides a high-oleic sunflower oil option for frying these classic cake donuts.