What a fun treat for your family? Whip up a batch of these Farmhouse Style Doughnuts made from a no-yeast dough that’s gently fried and dipped in chocolate and sprinkles! Because really, everything… even doughnuts… are better with sprinkles!
I made these Apple Filled Doughnuts a few weeks ago and was amazed at how easy the dough came together. I’m a fan of instant gratification so the fact that I didn’t have to use yeast in these doughnuts made them perfect for me. I decided that I needed to make another batch, but this time I wanted chocolate!
These doughnuts reminded me of something I’d see at the farmers market on the weekends in my town growing up or from the local bakery in the farming town near by. Fried with no toppings is my Dad’s favorite way to eat them. Yum.
I used a 3 1/6″ round cutter for the large doughnuts and a smaller 1 1/4″ for the doughnut holes. These seemed to create the perfect sizes for my doughnuts! Topping these little fried beauties is a rich chocolate ganache with chocolate or rainbow jimmies or a simple coating of cinnamon and sugar.
They really are so amazingly delicious and simple to make! Your family will love them!
- 3½ cups all-purpose flour
- ¾ cup sugar
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 2 eggs, large
- ¾ cup buttermilk
- ¼ cup sour cream or yogurt
- ¼ cup unsalted butter, melted, browned and cooled
- vegetable oil for frying
- 1/2 cup sugar + 1 Tbsp cinnamon
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 2 Tbsp unsalted butter
- pinch of salt
- 1 tsp vanilla
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
- In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
- Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
- On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to ¼ in thickness. Dough may be sticky, so use more flour as necessary.
- Place a piece of parchment paper on a baking sheet.
- Using a 3 1/16 inch round cutter, dip the cutter into flour then cut out rounds of dough. Use a 1 1/4 inch round cutter to cut a center hole out of each doughnut. Place the cut dough on prepared baking sheets.
Frying & Toppings
- Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
- Fry the large doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
- Repeat this process with the doughnut holes but for only 1-2 minutes or until brown all over.
- For the cinnamon sugar doughnuts: Once the doughnut is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve.
- For the chocolate donuts: Place the chopped chocolate in a medium glass bowl with a wide mouth. In a sauce pan, heat the heavy cream to a gentle boil then immediately pour it over the chocolate and let it sit untouched for 2 minutes. Using a rubber spatula, gently stir the chocolate until all the cream has been incorporated. Stir in the butter, salt and vanilla until smooth. Allow the chocolate to cool for 10 minutes or until thick enough to stick to the doughnuts.
- Once the doughnut is cool to the touch, dip the top side into the chocolate letting any extra drip off. Set it on a wire rack and garnish with sprinkles, jimmies or any topping of your choice.
- Repeat this frying and coating process with the remaining dough.
- Serve immediately.
Recipe from Baked Explorations by Matt Lewis