| Portions |
|---|
| Makes 12 doughnuts |
Ingredients
- ½ cup unsalted butter, divided
- 2 ¾ cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon freshly grated nutmeg
- 1 cup buttermilk
- 1 egg
- 2 teaspoons vanilla extract
- Canola oil
For the glaze:
- 1 ½ cup icing sugar
- 5–6 tablespoons warm milk
- 3 tablespoons reserved brown butter (from doughnuts)
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- Pinch freshly grated nutmeg
Directions
- In a small saucepan, melt the butter over medium heat, stirring frequently. When the butter is browned, immediately transfer to a small bowl and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, cloves, and nutmeg and make a well in the centre. In a separate bowl, whisk together the buttermilk, egg, vanilla, and ¼ cup of the browned butter. Pour into the dry ingredients and mix just until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Meanwhile, prepare the glaze by whisking the icing sugar, warm milk, remaining browned butter, vanilla, salt, and nutmeg together in a small mixing bowl. The glaze should just coat the back of a spoon. If it is a little thick, add another tablespoon of warmed milk. Cover the glaze directly with plastic wrap and set aside.
- Heat about 2-inches of oil in a high sided sauté pan or heavy bottomed pot over medium heat until 360ºF or bubbles form around a wooden spoon when gently dipped into the oil.
- While the oil heats, retrieve the dough from the fridge and dust a work surface with flour. Transfer the dough onto the floured work surface and roll or pat out to a ½–inch thickness. Using a doughnut cutter, a 3-inch and 1-inch round cookie cutter, or an empty clean tuna can and a plastic bottle, cut out as many doughnuts and doughnut holes as possible. Gather and reroll the dough and continue cutting doughnuts.
- Prepare a draining station for your doughnuts by lining a sheet pan a cooling rack.
- Using a slotted spoon, gently lower four doughnuts and four doughnut holes into the hot oil and cook, flipping once, until golden brown, 2 to 3 minutes per side. Remove to the prepared pan to cool slightly and continue frying the remaining doughnuts. Dip the still-warm doughnuts into the glaze, flipping to evenly coat, and transfer back onto the rack lined sheet pan.
- The doughnuts are best enjoyed warm but will keep at room temperature in an airtight container for up to 2 days.