Ingredients:

  • 3 cups (375g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 2 large eggs, room temperature
  • 4 tbsp (57g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) powdered sugar, sifted
  • 3 tbsp (45ml) buttermilk
  • 1 tsp (5ml) pure vanilla extract
  • 1g salt

Instructions:

  1. Combine all-purpose flour, granulated sugar, baking powder, baking soda, salt, and nutmeg in a large bowl, whisking to remove clumps.
  2. Create a well in the center of the dry ingredients and pour in the buttermilk, eggs, melted butter, and vanilla extract.
  3. Stir the mixture until just combined; stop as soon as no dry flour streaks remain to prevent the dough from becoming tough.
  4. Let the dough rest for 60 minutes to relax the gluten and activate the leavening agents.
  5. Heat 2-3 inches of neutral oil in a deep fryer or Dutch oven to exactly 350°F (175°C).
  6. Roll the rested dough to 1/2 inch thickness on a floured surface and cut into rings using a donut cutter.
  7. Gently slide the donuts into the hot oil and fry for 60-90 seconds per side until they reach a deep mahogany gold color.
  8. Remove donuts with a spider strainer and transfer to a wire cooling rack.
  9. Whisk together powdered sugar, buttermilk, vanilla, and salt until the glaze is smooth.
  10. Dip each side of the warm donuts into the glaze and set on a wire rack for 5 minutes to allow the coating to set.