buttermilk donuts with raspberry glaze

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These light and delicate buttermilk donuts are quick to make and hard to forget. Finish them in a sweet-tart raspberry glaze, or keep it old-fashioned with powdered sugar.

  • Author: Indi Hampton
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Donuts
  • Method: Deep fry
  • Cuisine: American
  • Diet: Vegetarian


buttermilk donuts

  • 3 1/2 cups plus 2 tbsp all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup granulated sugar
  • 3 tbsp melted butter
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

raspberry lemon glaze

  • 1/4 cup raspberry puree, seeds strained (from about 1 1/2 cups raspberries)
  • 1 tbsp raspberry liqueur (such as Chambord)
  • 1 tbsp fresh squeezed lemon juice
  • 2 cups powdered sugar
  • pinch of salt


buttermilk donuts

  1. In a large bowl, whisk to combine flour, baking powder and baking soda. Set aside.
  2. Add sugar, melted butter, eggs, buttermilk, vanilla and salt to the bowl of a stand mixer fitted with a paddle attachment. Beat until combined. Add dry ingredients and mix on low speed until just combined. Mixture will resemble a thick, sticky batter. Cover with plastic wrap and refrigerate for an hour.
  3. When ready, heat the oil. Attach a candy thermometer to the side of a large, heavy bottomed pot. Heat 2-inches of coconut oil over medium-high heat to 360°F. While oil heats, cut out the donuts.
  4. Line a baking sheet with parchment paper and set aside.
  5. Place dough onto a heavily floured surface. Generously flour the top and, using a rolling pin, roll the dough out to 1/2 inch thickness. Cut out rings with a 3-inch donut cutter and transfer to prepared baking sheet. Combine scraps, re-roll once, and cut out more rounds.
  6. Place a cooling rack over another baking sheet and set aside. Fry 2- 3 donuts at time, cooking for about 1 minute 15 seconds per side, or until golden brown and cooked through. Use a metal slotted spoon to transfer donuts to prepared cooling rack to drain. Return oil to 360°F and continue frying remaining donuts.
  7. Dip the top of a donut into the raspberry glaze, let the excess drip off, and return to wire rack to set. Repeat with remaining donuts. Glaze will harden after 20-30 minutes.

raspberry lemon glaze

  1. In a large bowl, combine strained raspberry puree, raspberry liqueur, lemon juice, powdered sugar and a pinch of salt. Whisk until smooth.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.