Buttermilk Donuts

WET INGREDIENTS

• 1 stick of butter  (8 TBL) melted and browned (see below)

• 1 lemon – zest and juice
• 2 eggs + 3 egg yolks
• 1 TBL vanilla extract
• 1 tsp almond extract
• 3/4 C buttermilk

DRY INGREDIENTS

• 1 C almond flour
• 5 tsp baking powder
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 4 C cake flour (AP flour, if you must)
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp ground CinnaSugar

BROWN YOUR BUTTER

1. Over medium heat melt your butter
2. Let it simmer until the “sizzling” stops and the edges start to brown
3. Don’t overcook it, or it will become bitter

COMBINE WITH WITH DRY

• Add 1/2 C dry (a bit at a time) into the wet until all in
• The dough should be about the consistency of Play Dough
• Wrap in Plastic and Refrigerate 2 hours (or overnight)
• Roll to 1/2 – 3/4 inch thickness
• Form either bars or donuts
  • 1/2 inch bars
  • 3″ donuts with 1″ hole in center
• Place on baking sheet
• Combine and re-roll scraps
• Put back onto sheet pan and refrigerate for another 30 minutes
• Using spider strainer or fish spatula, lower into fry at 350º (min 345º – max 360º)  till browned and cracked.  Flip occasionally.
• Wire rack to drain
• Dip into Glaze – both sides
• Drain on wire rack

GLAZE

• 2 C powdered sugar
• zest and juice from one lemon
• 2 tsp vanilla extract
• 2 TBL Melted butter
• 2 TBL boiling water (ONLY IF NECESSARY)

 – Glaze should be like thick syrup or cold honey