Almond Buttermilk “Old Fashioned” Doughnuts

Ingredients: 

(Makes 15 – 18 doughnuts) 

• 640g strong bread flour  
• 15g baking powder  
• 10g salt  
• 5g nutmeg  
• 160g caster sugar  
• 70g butter (softened)  
• 100g egg yolks  
• 290g buttermilk  
• Oil for frying (we use rapeseed)  
• Flour for rolling   

Glaze: 

• 750g icing sugar 
• 180g milk  
• Natural almond extract (to taste) 

Directions: 

1. Combine butter and sugar in a stand mixer with a paddle attachment, set mixer to high and beat until pale and fluffy.  Lower the mixer to slow and stream in the egg yolk and mix for around 2 minutes.  
2. Stop the mixer, add 320g of flour, nutmeg, salt and baking powder.  Mix on medium until just incorporated, then add buttermilk and mix ‘til it comes together, then add the rest of the flour and mix to combine, while taking care not to overmix. 
3. Lightly dust your countertop with flour. Roll out your dough with a rolling pin, to a thickness of around 6mm.  Leave to rest for 2 – 3 minutes. 
4. Using a 3” round cutter, dip the cutter in flour and stamp out your doughnuts. Use another 1” round cutter to punch out the middles… doughnut holes anyone? 
5. Using an electric fryer or a small pot of oil with a thermometer, heat the oil to 170°C.
6.  Using a spatula – gently lower your doughnuts into the oil, around 2 – 3 at a time depending on the size of your pot.  They will sink to the bottom, and then float up gently, let them colour for around 90 seconds – the top should be cracking open, and the bottom should be golden brown.  Flip the doughnuts over gently with your spatula and cook for another 90 seconds.   

At this point it should be GBD (golden brown and delicious!) 

7. Lift out of the pot with spatula and shake off excess oil.  Place on kitchen towel to drain. Leave to cool slightly and repeat with all your doughnuts (and holes if you like). 

Time to glaze!   

Tantrum Top Tip: Glaze while the doughnuts are still warm.  Dip in the hot glaze cracked side down, then flip over and leave to set on a baking paper lined tray – this makes all the hot glaze run into all the little nooks and crevices and set.  

 Glaze directions:  

1. Combine icing sugar and milk, add almond extract to taste, whisk the mixture until completely smooth. 
2. Give a quick blast in the microwave so the glaze is a runny consistency when you are ready to glaze your doughnuts. 

We love our almond glaze; however, it is up to you to put your own spin on it with whatever flavour you fancy!