Nancy Silverton'S Buttermilk Cake Doughnuts Recipe

Name: Nancy Silverton'S Buttermilk Cake Doughnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 creme fraiche or sour cream; 3 1/4 cups unbleached pastry flour or unbleached all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1 1/2 teaspoons freshly grated nutmeg; 1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast; 3/4 cup plus 2 tablespoons buttermilk; 1 extra-large egg; 2 extra-large egg yolks; 1 tablespoon pure vanilla extract; 1/2 cup nonmelting icing sugar or powdered sugar

Servings: persons

1/4 creme fraiche or sour cream
3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast
3/4 cup plus 2 tablespoons buttermilk
1 extra-large egg
2 extra-large egg yolks
1 tablespoon pure vanilla extract
1/2 cup nonmelting icing sugar or powdered sugar

1
In a small stainless-steel bowl set over a pot of gently simmering water, heat the creme fraiche until just warm.
2
Heat the oil to 375u00b0F.
3
Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the creme fraiche over it. Allow it to soften, about 1 minute.
4
Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.
5
Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.
6
Fry doughnuts and holes immediately according to
7
.
8
Sift a layer of nonmelting icing sugar or powdered sugar over doughnuts and holes.

995

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 creme fraiche or sour cream, 3 1/4 cups unbleached pastry flour or unbleached all-purpose flour, 3/4 cup granulated sugar, 1/2 teaspoon baking soda, and more.

Yes, Nancy Silverton'S Buttermilk Cake Doughnuts Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!