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1
Combine the buttermilk and coconut oil in a small saucepan and set over the lowest-possible heat on the stove. You want it to get just lukewarm-if it gets too hot, the buttermilk will separate.
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2
Meanwhile, combine the flour, sugar, yeast, and salt in a bowl.
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3
When the buttermilk and coconut oil are lukewarm, pour onto the dry ingredients. Mix with a spoon or rubber spatula until a cohesive dough just forms, switching to your hands if that's easier. But don't overwork.
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4
Cover the bowl with plastic wrap. Let rise for about 1 1/2 hours, or until doubled in size.
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5
When the dough is ready, dust a work surface generously with flour, then turn out the dough. Dust the top with a little more flour. Use a rolling pin to gently roll the flour to a 1/2-inch thickness.
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6
Use a 3-inch biscuit cutter (or similarly sized glass) to cut out circles-you should get 5. Gently gather the scraps back together, gently roll to flatten, then cut out more circles-you should get 3. (If your numbers differ on either yield, just gently reassemble and recut the dough until you get 8 total.)
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7
Dust your hands with flour and pick up one dough circle. Stick your thumb through the center to create a hole, then use your hands to stretch out the perimeter until the hole is wider than you'd think and the circle is at least 4 inches in diameter. Repeat with the remaining dough circles.
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8
Make sure each doughnut is on a well-floured surface-otherwise they'll stick when you try to pick them up later on. Cover them all with plastic or a very lightweight kitchen towel (you don't want to squash the doughnuts).
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9
Let the doughnuts rise for about 45 minutes until puffy.
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10
Meanwhile, add the 1 1/2 cups sugar and pinch of salt to a shallow bowl or rimmed plate. Line another plate with paper towels. Set a cooling rack on a work surface with a piece of parchment underneath.
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11
Add the 3 cups coconut oil to a 12-inch cast-iron skillet-or enough oil to another large-sized skillet to reach 1/2-inch depth. Set over medium-high heat to reach 350u00b0 F.
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12
When the oil is hot, unveil the doughnuts. Dust the tops with more flour so they're easier to pick up. Gingerly pick up one doughnut-taking care to not deflate-and lay into the oil. Repeat with a couple more doughnuts to fill the pan but not overcrowd it. (In a 12-inch pan, I can comfortably fit three to four.)
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13
Fry for 2 minutes until deeply golden-brown on the bottom, then use tongs to carefully flip, and fry another 2 minutes.
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14
When done, transfer the doughnuts to the paper towel-lined plate to drain any excess oil. Immediately transfer to the sugar, roll around to coat, then transfer to the cooling rack.
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15
Repeat frying the remaining doughnuts.
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16
You'll want to eat the doughnuts the second they're out of the oil-but don't! They're still cooking inside. Let cool until they're warm, not hot to the touch. Then go ahead and devour.
