Buttermilk Old-Fashioned Donuts
- serves 16 - 20
These donuts are made even better with a Vahlrona chocolate icing.
1 ¾ cups all-purpose flour
3 ¼ cups cake flour
½ cup buttermilk
6 whole eggs
1 ¾ cups sugar
½ cup butter, melted
½ cup skim milk powder
8 tsp baking powder
1 Tbsp salt
1 tsp mace
2 vanilla beans
vegetable oil, for fryingVahlrona Chocolate Icing
1 ½ cups Vahlrona Couer de Guanaja Chocolate
½ cup heavy cream
½ cup simple syrup
½ cup powdered sugar
1. In a medium bowl, sift together flours, baking soda, milk powder, mace and salt. Split the vanilla beans down the centre with a small knife and scrap out the seeds. Place the seeds in the bowl with dry ingredients.
2. Whisk (by hand or in a mixer) the eggs and the sugar for 1-2 minutes until pale and fluffy. Combine the dry ingredients and melted butter with the egg mixture and mix the batter well, until it is very smooth. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
3. Place a generous amount of flour on the counter top and roll out the chilled dough to ½-inch thickness. Using a donut cutter, punch out the donuts.
4. Place a candy/fry thermometer in a medium saucepan. Pour oil into the pan until it is about 2-inches deep. Heat oil over medium-low heat.
5. When oil reaches 360ºF, fry 2 or 3 doughnuts at a time. After 30 seconds flip the donuts using a wooden spoon (be careful not to splash).
6. After another minute flip them again and continue to fry for 1 more minute. Flipping them twice creates the signature cracked look of the old fashioned donuts. Doughnuts will be golden brown.
7. Carefully pull out, drain, and let rest on paper towel.
8. Once the donuts have cooled enough to handle, dip one side into the warm chocolate icing. Allow the icing to set and enjoy!Vahlrona Chocolate Icing
1. First make the simple syrup by bringing water and sugar to a boil. At this point the syrup can be cooled and stored or used immediately.
2. Next, chop the chocolate in to small pieces and place in a medium sized bowl.
3. Bring the cream and simple syrup to a simmer and pour the hot cream mixture over the chopped chocolate. Mix with a rubber spatula or immersion blender until it is very smooth and shiny.
4. Allow the mixture to cool to 130ºF then whisk in the powdered sugar until smooth again. Hold the icing warm, or gently reheat to 130ºF over a bain marie (or in the microwave) when needed.