How to prepare buttermilk doughnuts

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.


How to prepare doughnuts

Cooking method





For the doughnuts

2¼ cup cake flour

1½ teaspoon baking powder

1 teaspoon salt

½ teaspoon freshly ground nutmeg

½ cup (100 grams) granulated sugar

2 tablespoons unsalted butter, cubed

2 large egg yolks

1/3 cup (80 ml) buttermilk

Canola or vegetable oil, for frying

For the glaze

3½ cup (350 grams) powdered sugar, sifted

1½ teaspoon corn syrup

¼ teaspoon salt

½ teaspoon vanilla extract

⅓ cup (2½ fluid ounces) hot water



To make the doughnuts

In a bowl, sift together the cake flour, baking powder, salt and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until thick and pale yellow in color, about 3-4 minutes.

Add the dry ingredients to the mixing bowl in 3 additions, alternating with the buttermilk, starting and ending with the dry ingredients, scraping the sides of the bowl down as necessary. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the chilled dough to about ½ inch thick. Use a donut cutter or two differently sized round cutters to cut out 3-4 inch doughnuts, dipping the cutters into flour as necessary to prevent sticking.

Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Insert a thermometer and heat to 375 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn. Doughnut holes will fry about 1 minute on each side.

Remove with a slotted spoon and set on paper towels or a paper bag to soak up excess grease.

To make the doughnuts

Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

Store in an airtight container at room temperature for a few days


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