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Recipe

Yeasted Buttermilk Doughnuts with Vanilla Bean Buttermilk Glaze

Yield: 10 doughnuts and 10 holes

Buttermilk contributes an extra special tenderness to these yeast doughnuts, and its tang is wonderful with the sweet vanilla bean glaze. The dough comes together quickly and easily and can be prepared the night before or the morning of, but remember: Doughnuts are always best eaten they day they are fried.

Ingredients

For the doughnuts

  • 2 cups all-purpose flour
  • 1 cup bread flour or all-purpose flour
  • 2-1/2 tsp. active dry yeast
  • 1/4 cup granulated sugar
  • 1-1/2 tsp. kosher salt
  • 1/4 cup unsalted butter, room temperature
  • 1 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • Vegetable oil for frying

For the glaze

  • 1-1/2 cups confectioners’ sugar
  • 1 vanilla bean, halved and seeds scraped
  • 1/8 tsp. kosher salt
  • 4 to 5 Tbs. buttermilk

Preparation

Make the dough

Grease a medium bowl with cooking spray or softened butter.

In the bowl of a stand mixer fitted with the paddle attachment, mix the flours, yeast, sugar, and salt on medium-low speed until combined. Add the butter, buttermilk, and egg, and mix until a shaggy dough forms.

Remove the paddle and attach the dough hook. Beat the dough on medium-high speed until a smooth mass forms around the hook that sticks just slightly to the bottom of the bowl, 4 to 6 minutes.

Transfer the dough to the prepared medium bowl, cover with plastic wrap, and let stand until about double in size, 1 to 1-1/2 hours.

Line two baking sheets with parchment paper. Turn the dough out onto an unfloured work surface and roll it into an 11×9-inch rectangle about 1/2 inch thick.

Using both a 3-1/2-inch and a 1-inch round cookie cutter, cut out the donuts and transfer them to the prepared sheets. Using the 1-inch cutter, cut the scraps into donut holes, gently rolling them into balls. Transfer them to the prepared sheets.

Cover the sheets in plastic wrap, and place in the refrigerator overnight, or let them rest at room temperature until double in size, about 1 hour. (If you refrigerate overnight, let stand at room temperature before frying, about 1 hour.)

Fry and glaze the doughnuts

Fill a large, heavy pot with 2 inches of oil, attach a candy thermometer to the side of the pot, and heat on medium-high heat until the temperature reaches 350°F. Line a cooling rack with a thick layer of paper towels and place it nearby.

Meanwhile, for the glaze, in a small shallow bowl, whisk together the sugar, vanilla bean seeds, kosher salt, and enough buttermilk to reach drizzling consistency.

Once the oil is at temperature, fry the donuts and donut holes, a few at a time, until golden, turning once, 1 to 1-1/2 minutes. Transfer to the prepared cooling rack.

Dip each warm donut hole and one side of each warm donut in the glaze, and transfer to a wire rack. Let set before serving.

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