i’ve been looking for new and fun uses for our organic buttermilk, so naturally, after making buttermilk pancakes and waffles, i thought it was time to experiment with doughnuts! holy. waaaaa! it’s been a long time since i’ve had a dougnut fresh out the fryer and i think it might be A Bad Thing to become reacquainted with the chewy, deliciousness. the recipe is basically the same one found on recipezaar with the exception that almost all ingredients are organic and if you’re going to make doughnuts properly you must dispense with vegetable oil and shortening and go all the way with organic lard 🙂

hoooey, i am going to be everyone’s best friend at work tomorrow.

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1 tablespoon dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 tablespoons lard, melted
3 tablespoons sugar
2-3 cups flour
3 teaspoons baking powder
1 teaspoon salt
lard
2.5 cups sifted powdered sugar
1/4 cup milk

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add buttermilk, lard, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3. Add enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface and knead several times.
5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7. Heat 2-3 inches of oil to 375°F.
8. Drop in 4 or 5 doughnuts at a time.
9. Cook about 2 minutes or until lightly golden in color, turning once.
10. Drain well on paper towels.
11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13. Cool on wire rack or serve warm.