Buttermilk Doughnuts

Buttermilk Doughnuts


"Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired."
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25 m servings 172 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
  3. Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
  4. Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
  5. Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.


  • Cook's Note:
  • You can substitute water for milk in the glaze, if desired.
  • You can substitute shortening for butter in the doughnuts, if desired.
  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


Read all reviews 17
  1. 18 Ratings

Most helpful positive review

This recipe is so easy and makes wonderful doughnuts. Sometimes I add cocoa powder or maple syrup to the glaze.

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

This recipe is so easy and makes wonderful doughnuts. Sometimes I add cocoa powder or maple syrup to the glaze.

Wow! So easy, I can't believe nobody has rated/reviewed this yet! Quick and delicious. No waiting as for yeast doughnuts and not near as heavy as a traditional cake doughnut. Will certainly be m...

Made half of the recipe and decreased the flour to 2 cups. Used my doughnut maker and baked for 6 minutes. Came out perfect. Makes 10/12 doughnuts this way.

Delicious and easy, once I got the hang of it. I had never made doughnuts before. The dough needed more flour by about a cup in order to make a soft dough that was able to be kneaded and rolled....

Holy cow delicious and quite easy. I would like to mess around with the glaze a bit to make it taste less like straight icing sugar but I'm sure the comments that other people have posted will h...

These were great. We needed to add more flour so they weren't too sticky to work with and then preferred to roll them into thick ropes and turn those into circles.

Absolutely my favourite buttermilk doughnut recipe. Family loves it and easy to make.

This recipe was amazing!! I didn't have any buttermilk so I thinned 3/4 cup vanilla yogurt with 1/4 cup of milk instead. According to my daughter they were "amaze-balls"!!! I made half the batch...

I've been on a doughnut kick lately, and this is probably the best tasting recipe I've tried in the last few weeks. Once I got a handle on this sticky dough, it turned out airy and fried up cris...

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