Buttermilk Donuts are more than just a nostalgic treat—they’re a golden-crusted tribute to simpler times, when baking was slow, soulful, and packed with flavor. I’m Mary, known in my little corner of Bath as “The Pudding Lady.” My love for puddings and bakes began in my mother’s pantry, where flour hung in the air and the golden syrup was always warm and sticky. From early on, I knew that some dishes could heal you in ways no words ever could—and buttermilk donuts are exactly that.
In this article, we’ll explore the magic of buttermilk donuts: their origins, what makes them unique, the best ingredients to use, and how you can master them in your own kitchen. Whether you’re a weekend baker or a total newbie, I promise you’ll walk away ready to fry up a batch that would make any village fête proud.
Don’t miss our Mini Blueberry Bundt Cakes if you’re craving more comforting bakes after this one.
Ready to discover the donut that’s anything but ordinary? Let’s begin.
Table of Contents
What Are Buttermilk Donuts?
Buttermilk donuts are a type of cake donut—meaning they rely on baking soda or baking powder as a leavening agent instead of yeast. What sets them apart is the inclusion of buttermilk in the batter. This key ingredient gives the donuts their signature tang, a moist, tender crumb, and a light, airy texture that’s difficult to match with regular milk or water-based batters.
The outside of a buttermilk donut is typically fried until it forms a golden-brown crust that may crack and split, adding a delightful crunch that contrasts the soft interior.
Whether glazed, sugared, or left plain, these donuts offer a rustic, homemade appeal that never goes out of style.
A Brief History of Buttermilk Donuts and Their Popularity
The origin of buttermilk donuts is tied closely to traditional American baking. As far back as the 1800s, home cooks used buttermilk in baked goods for its ability to react with baking soda, making breads and pastries rise without yeast.
Old-fashioned donuts, a close cousin of buttermilk donuts, began appearing in cookbooks in the early 1900s and quickly became a staple in diners and coffee shops across the country. Buttermilk donuts followed closely, prized for their quick prep time, accessible ingredients, and comfort-food flavor.
In recent years, they’ve experienced a revival thanks to the rise of small-batch bakeries and nostalgic home baking trends. Discover great ideas like the mini blueberry bundt cakes for more vintage-style desserts that warm the heart.
Ingredients
What Makes Buttermilk Special in Donuts?
At the heart of every fluffy, flavorful buttermilk donut is—you guessed it—buttermilk. But why is this tangy liquid so vital?
Buttermilk isn’t just regular milk with a tart twist. It’s a fermented dairy product, usually made by adding live cultures to milk. This fermentation process results in a slightly thick, acidic liquid that transforms the donut batter. Here’s how:
- Acidity Reacts with Leavening Agents: The natural acids in buttermilk react with baking soda or baking powder, causing the batter to rise beautifully without the need for yeast.
- Moisture and Tenderness: The proteins and fats in buttermilk contribute to a moist, tender crumb that stays soft and resists drying out.
- Tangy Flavor Profile: That light sourness enhances sweetness and adds depth, making each bite more flavorful than a standard milk-based donut.
Compared to other dairy options, buttermilk brings balance—moist, dense, but not heavy. It’s perfect for achieving that signature buttermilk donut texture—crispy on the outside, soft and fluffy on the inside.
If you love tangy desserts, don’t miss our strawberry cheesecake ice cream for another bold flavor experience.
The Science Behind Buttermilk’s Role in Texture and Flavor
Let’s break it down a little more technically (but we’ll keep it simple):
| Buttermilk Function | What It Does in Donuts |
|---|---|
| Acidic pH | Reacts with baking soda to create carbon dioxide bubbles that expand during frying |
| Protein Structure | Softens the gluten, making the donut less chewy and more tender |
| Flavor Enhancer | Adds a subtle tang that complements sweet glazes or toppings |
| Fat Content | Contributes to moistness and richness without making the donut greasy |
Even if you’re not a food scientist, it’s easy to taste the difference. Buttermilk donuts simply have more character and a well-rounded flavor than those made with water or plain milk.
Don’t miss our blueberry cornbread—another baked recipe where buttermilk makes a surprising impact.
Print
Buttermilk Donuts
- Total Time: 35 minutes (plus chilling)
- Yield: 12 donuts 1x
Description
Soft and fluffy old-fashioned buttermilk donuts with a golden crust and tender crumb—perfect for dunking in coffee or glazing with your favorite topping.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoons butter, softened
- 2 large eggs
- 1 cup buttermilk
- Oil for frying
- Powdered sugar or glaze for topping
Instructions
- In a bowl, whisk together flour, baking soda, salt, and nutmeg.
- In another bowl, cream sugar and butter, then beat in eggs one at a time.
- Add dry ingredients alternately with buttermilk, mixing just until combined. Dough will be soft.
- Cover and chill dough for at least 1 hour.
- Roll out dough on a floured surface to 1/2 inch thick and cut into donut shapes.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry donuts a few at a time until golden brown, about 1–2 minutes per side. Drain on paper towels.
- Dust with powdered sugar or dip in glaze once cooled slightly.
Notes
Chill the dough well to make it easier to handle. For a fun twist, flavor your glaze with vanilla, maple, or citrus zest.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 270
- Sugar: 10g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
How to Make Classic Buttermilk Donuts at Home
Step-by-Step Recipe for Homemade Buttermilk Donuts
Making buttermilk donuts at home is simpler than you think—and the results are totally worth it. This classic recipe yields about 10-12 soft, golden donuts with that signature buttermilk tang and crisp crust.
Ingredients:
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground nutmeg (for that old-school donut flavor)
- 2 large eggs
- ¾ cup buttermilk (full-fat is best)
- ¼ cup melted unsalted butter
- 1 tsp vanilla extract
- Oil for frying (vegetable or canola)
Optional Glaze:
- 1½ cups powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
Instructions:
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and a pinch of nutmeg until well combined.
- Combine the wet ingredients: In another bowl, beat the eggs, then whisk in buttermilk, melted butter, and vanilla.
- To make the dough: slowly pour the wet mixture into the dry ingredients, mixing just until combined. Stir just until a sticky dough forms. Do not overmix—this is key to tender donuts.
- Roll and cut: On a floured surface, roll out the dough to about ½ inch thickness. Use a donut cutter (or two different-sized round cutters) to form donuts.
- Heat oil: In a heavy-bottomed pot, heat 2–3 inches of oil to 350°F (175°C). Maintain this temperature for even cooking.
- Fry the donuts: Gently lower in 2–3 donuts at a time. Fry 1–2 minutes per side, until golden brown. Remove and drain on paper towels.
- Glaze or sugar coat: Dip in glaze while warm or toss in cinnamon sugar for a bakery-style finish.
Tip: If you’re not ready to fry yet, you can refrigerate the dough for up to 24 hours.
Looking for a gluten-free sweet treat alternative? Check out this vegan chocolate gluten-free cake for a rich and indulgent dessert without flour.
Common Mistakes to Avoid While Making Donuts at Home
Even simple recipes can go sideways. Avoid these common donut disasters:
- Overmixing the dough: Overmixing the dough develops gluten, resulting in tough, rubbery donuts instead of light, tender ones. Stir until just combined.
- Wrong oil temperature: Too low and your donuts absorb oil; too high and they burn before cooking through. Keep it steady at 350°F.
- Too thin dough: Rolling your dough too thin results in flat, dry donuts. Aim for ½ inch thickness for a fluffy bite.
- Skipping the glaze timing: Glaze too early and it melts off; too late and it doesn’t stick. Let the donuts cool slightly until they’re warm, not hot, before glazing to ensure the glaze sets properly without melting.
Want more indulgent ideas? Don’t miss our pistachio olive oil cake, a dense, nutty cake that also benefits from balanced moisture like buttermilk donuts.
Best Variations of Buttermilk Donuts to Try
Glazed, Sugared, or Filled: Buttermilk Donut Styles
One of the best things about buttermilk donuts? Their versatility. Once you master the basic recipe, you can dress them up in dozens of delicious ways. Here are some of the most popular styles that showcase just how adaptable and fun these donuts can be:
- Classic Glazed: The go-to for a shiny, sweet finish. Dip warm donuts in a vanilla glaze (made from powdered sugar, milk, and vanilla) and let them set.
- Cinnamon Sugar: Toss hot donuts in a mix of granulated sugar and cinnamon. The coating clings better when the donuts are still warm.
- Chocolate Dipped: Dip donuts halfway into a simple chocolate ganache or melted chocolate chips with a bit of butter and cream.
- Powdered Sugar: A quick dusting of powdered sugar adds a snowy look and subtle sweetness.
- Jam-Filled Buttermilk Donuts: Use a piping bag to fill cooled donuts with strawberry, raspberry, or even lemon curd for a tart surprise.
- Maple Glazed with Bacon Crumbles: A contemporary take that blends sweet and salty flavors for a bold, balanced bite. Top glazed donuts with crispy bacon bits.
Each of these variations can elevate your buttermilk donuts from a morning treat to a dessert-table centerpiece. Don’t miss our strawberry cupcakes with strawberry filling for another fun-filled dessert idea.
Unique Flavor Twists: Lemon, Maple, and More
Let’s take it up a notch. Buttermilk donuts also act as a flavorful base for more adventurous bakers. Try adding these ingredients directly into your dough or glaze to customize your batch:
| Flavor Twist | How to Use It |
|---|---|
| Lemon Zest & Juice | Add zest to the dough and juice to the glaze for a bright, citrusy profile. |
| Maple Syrup | Replace a portion of sugar with maple syrup and use it in the glaze for deep, earthy sweetness. |
| Almond Extract | Just a few drops go a long way in enhancing the nutty flavor. |
| Pumpkin Spice | Add cinnamon, nutmeg, and cloves to your dry mix for a fall-inspired version. |
| Espresso Powder | A pinch enhances chocolate flavors and adds depth. |
| Coconut Milk Glaze | For a tropical twist, mix coconut milk and powdered sugar for your glaze. |
These flavor add-ins are perfect for seasonal donut batches or when you’re looking to impress at a brunch table. Discover great ideas like our tiramisu brownies for other layered, flavor-rich desserts.
Buttermilk vs Old Fashioned Donuts – What’s the Difference?
Texture and Taste: How They Compare
Buttermilk donuts and old fashioned donuts are often confused for each other—and for good reason. They share a lot of similarities in look and feel. But dig deeper (or take a bite), and the differences become clear.
| Feature | Buttermilk Donuts | Old Fashioned Donuts |
|---|---|---|
| Texture | Light and fluffy interior with a slightly crisp outer crust | Crumbly, dense, and crackly with deep ridges |
| Flavor | Slight tanginess from buttermilk; rich but subtle | Deeper, nutty flavor due to lower frying temperature |
| Frying | Typically fried at 350°F for a golden crust | Fried at a lower temp (around 325°F) for that signature crackled top |
| Shape | Usually smoother and rounder | Often irregular with cracks and ridges |
| Moisture | Moister inside due to buttermilk’s fat and acid | Drier and crumblier with a distinct chew |
While they both fall under the category of “cake donuts,” the differences in texture and taste make each one special. Buttermilk donuts are ideal for those who want a softer, more pillowy bite, while old fashioned donuts appeal to fans of crispier edges and nostalgic flavor.
Ingredients and Frying Techniques: What Sets Them Apart?
Even small changes in ingredients or technique can create huge differences in the final donut. Let’s break it down:
- Buttermilk Use:
In buttermilk donuts, it’s the key liquid ingredient. It contributes moisture, acidity, and tenderness. Old fashioned donuts often contain sour cream or regular milk with added vinegar instead. - Baking Powder vs Baking Soda:
Both types use chemical leaveners, but old fashioned donuts often rely more heavily on baking powder for that rise and crust crackle. - Resting Time:
Buttermilk donut doughs benefit from a short rest in the fridge to help firm up the dough. Old fashioned recipes may require a longer rest to enhance the cracked exterior. - Frying Temperature:
Buttermilk donuts are fried hotter and faster for a crisp crust and fluffy interior. Old fashioned donuts get a slower, lower fry to develop texture without overbrowning.
Craving more old-school desserts? Don’t miss our blueberry crumble recipe, which brings similar warm and comforting vibes to the table.
The Perfect Milk for Donuts – Beyond Buttermilk
Can You Substitute Buttermilk? Top Alternatives
Let’s face it—sometimes you want to make donuts and realize you’re out of buttermilk. Don’t panic. You’ve got options, and they work surprisingly well.
Here are the top substitutes for buttermilk in donut recipes:
| Substitute | Ratio | Notes |
|---|---|---|
| Milk + Vinegar | 1 cup milk + 1 tbsp white vinegar | Let sit for 5–10 minutes. Mimics buttermilk’s acidity. |
| Milk + Lemon Juice | 1 cup milk + 1 tbsp lemon juice | Works the same as vinegar and adds a citrus note. |
| Yogurt + Water | ½ cup yogurt + ½ cup water | Thickens batter and gives a tangy profile. |
| Sour Cream + Water | ½ cup sour cream + ½ cup water | Offers rich moisture and a silky texture. |
| Kefir | Use 1:1 | A fermented milk product that’s nearly identical to buttermilk in behavior and taste. |
Each of these works well in a pinch. Just be sure to keep the ratio of acid to liquid in balance to maintain fluffiness in your donuts.
If you’re experimenting with dietary alternatives, explore our vegan pistachio cake for dairy-free inspiration that doesn’t sacrifice flavor.
Which Type of Milk Yields the Fluffiest Donuts?
So, what’s the verdict? Is buttermilk really the king of donut dairy?
Here’s a quick breakdown:
| Milk Type | Result in Donuts |
|---|---|
| Buttermilk | Softest crumb, slightly tangy, best lift |
| Whole Milk | Decent texture, lacks tang and tenderness |
| Skim Milk | Lacks fat, often leads to dry donuts |
| Almond/Oat Milk | Acceptable for vegan recipes, but you’ll need added acid (lemon/vinegar) |
| Cream or Half-and-Half | Too rich and heavy unless diluted |
For the fluffiest donuts with a balanced flavor, buttermilk still takes the crown. It delivers texture and taste without making donuts greasy or overly dense.
Looking for more breakfast-style baked goods? Don’t miss our soft and tender scones, a perfect pairing for your donut morning spread.
Nutritional Facts of Buttermilk Donuts
How Many Calories Are in a Buttermilk Donut?
Buttermilk donuts may taste light and fluffy, but they still pack a calorie punch. On average, a homemade buttermilk donut contains between 250 to 300 calories, depending on size and toppings.
Here’s a breakdown of the typical nutritional values for a medium-sized, plain buttermilk donut (approx. 3.5 inches):
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Total Fat | 13g |
| Saturated Fat | 3.5g |
| Cholesterol | 35mg |
| Sodium | 220mg |
| Carbohydrates | 35g |
| Sugar | 12g |
| Protein | 4g |
Want to add glaze or toppings? Expect an extra 50 to 100 calories per donut. A chocolate glaze, for example, adds more sugar and fat, pushing the total to around 350–375 calories.
Comparing Store-Bought vs Homemade Buttermilk Donuts
Homemade donuts tend to be lighter in calories and cleaner in ingredients than store-bought versions. Here’s why:
| Feature | Homemade Donuts | Store-Bought Donuts |
|---|---|---|
| Calorie Range | 250–375 kcal | 350–500 kcal |
| Sugar Content | Typically lower, 10–15g | Often 20g+ per donut |
| Additives/Preservatives | None (if made from scratch) | Usually contains emulsifiers and stabilizers |
| Customizable | 100% – you control oil, sugar, and flour | No control over recipe or ingredients |
| Frying Oil Freshness | Fresh every batch | Reused oil often adds hidden fats or trans fats |
If you’re watching your calorie intake or just prefer whole ingredients, homemade buttermilk donuts win hands down. You can bake instead of fry, use alternative sweeteners, or make mini versions to reduce calories even more.
For a naturally sweet dessert with balanced sugar, try our fruit cupcakes, which offer vibrant flavor with fewer calories.
Serving, Storing, and Pairing Buttermilk Donuts
How to Keep Donuts Fresh and Soft for Days
Buttermilk donuts are best enjoyed fresh—but that doesn’t mean they have to go stale overnight. Here’s how to store them properly and keep that soft, cake-like interior intact:
1. Let Them Cool Completely
Warm donuts release steam, which can cause sogginess if stored too soon. Allow them to cool completely to room temperature before wrapping to prevent condensation and sogginess.
2. Use an Airtight Container
Place a paper towel in the bottom of a plastic or glass container. Add a single layer of donuts, then top with another paper towel before sealing.
3. Avoid Refrigeration
Cold temperatures dry donuts out. If you’re not eating them within two days, freeze instead.
4. For Freezing
Individually wrap each donut in plastic wrap, then store them together in a freezer-safe bag for optimal freshness. Reheat in the microwave for 15–20 seconds or in a 300°F oven for 5–8 minutes.
Shelf Life Tips:
| Storage Method | Shelf Life |
|---|---|
| Room Temp (airtight) | 1–2 days |
| Fridge (not recommended) | Up to 4 days (texture suffers) |
| Freezer (wrapped) | 2 months |
Re-crisping tip: Pop donuts in the toaster oven for a few minutes to revive their outer crust while keeping the inside moist.
Looking for a dessert that stores well for days? Don’t miss our chocolate cheesecake—rich, indulgent, and stays fresh in the fridge all week.
Best Pairings: Beverages and Sides That Complement Buttermilk Donuts
Pairing is an art—and with buttermilk donuts, it’s also delicious. Here are some of the best drink and side options to turn your donut snack into a full-on experience:
Drinks to Serve With Buttermilk Donuts:
- Coffee: A medium roast balances sweetness, while espresso enhances rich glazes.
- Chai Latte or Spiced Tea: Complements cinnamon or nutmeg-forward donut flavors.
- Hot Chocolate: A kid-friendly classic that pairs with glazed or chocolate-topped donuts.
- Milk (Whole or Almond): Lightens richer flavors and provides balance.
- Iced Matcha or Lemonade: Great for citrus-glazed or fruit-filled donuts.
Side Pairings:
- Fresh Berries: Blueberries, strawberries, or raspberries add color and cut through the richness.
- Greek Yogurt: Serve with a drizzle of honey to add a touch of sweetness and a creamy contrast to the flavors.
- Fruit Compote or Jam: A warm berry compote can elevate even a plain donut.
- Scrambled Eggs or Breakfast Meats: Turn it into a brunch plate by adding savory sides.
Want more inspiration for brunch-style desserts? Try our lemon blueberry mini bundt cakes, which offer bright flavors and stunning presentation.
Pro Tips & Equipment for Better Donuts
Kitchen Tools That Make a Difference
Whether you’re frying donuts once a week or once a year, the right tools can dramatically improve your results. Here’s the essential gear you’ll want on hand to make your buttermilk donuts golden, consistent, and irresistible:
1. Candy/Deep Fry Thermometer
Maintaining a steady oil temperature (around 350°F) is non-negotiable. A clip-on thermometer ensures you’re not guessing.
2. Donut Cutter or Biscuit Cutters
A dedicated donut cutter gives you that classic donut-hole shape, but a set of two different-sized biscuit cutters will also do the trick.
3. Heavy-Duty Dutch Oven or Deep Fryer
These hold heat well and reduce oil temp fluctuations. Cast iron is ideal for its even heating.
4. Wire Cooling Rack with Paper Towels
Place your rack over paper towels to drain excess oil without making the bottoms soggy.
5. Slotted Spoon or Spider Skimmer
Lifting donuts out of hot oil safely and efficiently is key. A slotted spoon works, but a spider skimmer is even better.
6. Rolling Pin and Bench Scraper
Perfect for rolling out dough evenly and quickly cleaning up sticky surfaces with ease.
7. Piping Bag (Optional)
Perfect for filling donuts with jams or custards. A zip-top bag with the corner snipped works great as a quick and easy piping too.
Pro Tip: Avoid wooden utensils while frying. They can splinter or absorb oil, making them less sanitary over time.
Expert Secrets to Achieve That Golden, Crisp Finish
Even seasoned bakers can mess up a donut batch. Here are advanced-level hacks to help you consistently nail it:
1. Chill the Dough
Refrigerating your donut dough for 30–60 minutes makes it easier to handle, cuts cleaner, and helps the structure hold during frying.
2. Test the Oil
Before adding donuts, drop in a small piece of dough. It should sizzle and float—if it sinks, the oil isn’t hot enough.
3. Flip Gently
Use a fork or chopsticks to flip donuts halfway through frying. Tongs can squeeze and deform them.
4. Don’t Crowd the Pan
Too many donuts in the oil drops the temperature and leads to greasy, soggy results.
5. Glaze While Warm
Donuts take on glaze best when they’re warm—neither too hot nor fully cooled—for ideal absorption and finish. Let them cool just 5–6 minutes before dipping.
6. Use Bread Flour for Chewiness
Want a slightly chewier texture? Substitute ½ cup of all-purpose flour with bread flour to enhance chewiness and structure.
7. Fry in Small Batches
Work in 2–3 donut batches to keep oil hot and avoid uneven browning.
If you’re a fan of combining crisp textures and rich flavors, don’t miss our chocolate chip shortbread—an ideal treat alongside a warm donut and coffee.
Conclusion
Buttermilk donuts strike the perfect balance between comfort food and gourmet delight. Their tangy flavor, crisp edges, and soft, pillowy interiors make them a favorite for breakfast tables, brunch spreads, and anytime indulgences. Whether you stick to the classic glaze, try bold flavors like maple bacon or lemon zest, or go with a jam-filled twist, these donuts offer endless versatility and foolproof satisfaction.
With the right tools, techniques, and a few pro tips, you can confidently create bakery-quality buttermilk donuts right from your kitchen. And remember—whether you’re using traditional buttermilk or a clever substitute, the joy is in the process and the flavor.
Don’t miss our tiramisu cake if you’re looking to explore other rich, coffee-infused dessert experiences next!
Fore more recipes follow me in Facebook, medium and Pinterest
FAQs
Are buttermilk and old fashioned donuts the same?
Not exactly, though they are closely related. Both are cake-style donuts and may include buttermilk in the recipe. However, old fashioned donuts are typically fried at a lower temperature to encourage a cracked, crispy exterior. Buttermilk donuts can have a smoother crust and may be slightly moister inside. Think of old fashioneds as a subtype of buttermilk donuts with a specific frying technique and texture.
What kind of milk is best for donuts?
Hands down, buttermilk is best for cake-style donuts. Its acidity reacts with leavening agents to create a soft, tender interior while also enhancing flavor. If you don’t have buttermilk, good alternatives include milk with vinegar or lemon juice, yogurt mixed with water, or kefir. Whole milk works too, but won’t give you the same lift or tang.
How many calories in a buttermilk donut?
A typical homemade buttermilk donut contains between 250 to 300 calories. This depends on the size, ingredients, and whether you add glaze or toppings. A chocolate glaze can push the total to 350+ calories. Store-bought versions may be even higher due to preservatives and frying methods.