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All I could think about yesterday was Linda’s Donuts, this small donut shop in my hometown. Their donuts are so doughy and delicious. Rebe likes the airy sticky sweet ones, but I prefer the denser more crumbly ones. Either way, Linda’s caters to our likes.

So I really wanted a donut this morning. Like Linda’s. I scoured the world wide web for the perfect dense donut recipe. None of this baked bull, this is pure deep-fried goodness. And it was so easy, and fun. I am officially obsessed with deep-frying. I saved the oil so that I can make round two (chocolate donuts?) in the near future. And by near I mean tomorrow.

For the donuts:

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree

For the buttermilk glaze:

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla

Canola oil for frying

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In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a donut cutter.

Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.

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Original recipe found here!

23 comments

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i’m going to book a flight to michigan just so i can come eat one of these. we could get coffee or something if you want, too, but mostly i just want a donut and then i’m leaving.

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oh dear god, where was I when you made these??

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but seriously. don’t tell me you keep leftovers of these things, I’ll start breaking into your house

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they look awesome…would have been nice if one had been saved for me…maybe next time (i do schedule your shifts…off on tuesday…ehm)

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how u modify the ingredients if i just want plain donuts

thanks

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Oh my! This is a keeper for sure!

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I want some of your pumpkin donuts.

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Pintrest Says These Are Baked……What’s Up With That????

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Nope, fried all the way! Not sure why pinners are saying that…

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I am making these right away!

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How many does this make?

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about 24!

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just made these for breakfast and they were so delicious!!

Sarah | Broma Bakery
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So glad you liked them, Dianne! Thanks for commenting!

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OMG yummmmmmm
Would these be any good with a cinnamon sugar coating instead of the buttermilk glaze?

Sarah | Broma Bakery
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Absolutely! Just dip them in sugar as soon as they come out of the fryer! Thanks for stopping by, and happy baking!

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I grew up with Linda’s Donuts in Belmont, Ma. Is this the same shop that you speak of. They were fabulous.

Sarah | Broma Bakery
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Yes, same shop! Isn’t it just marvelous? Haven’t been in 5 years, and your comment is reminding me that I need to go back ASAP 🙂

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i had a hard time rolling this out. are you suppose to knead it then roll out. i had a sticky mess.

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Just made these donuts! my husband and his lobsterman buddies love them .It was a chilly morning and he took a bunch to share this morning very good. thanks for the recipe. .cant wait to try more of your recipes…I must confess I took complete credit for them…:)

Sarah | Broma Bakery
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Omg lobstermen?! My family has a house in a lobstering community in Nova Scotia! I have a soft spot for lobstermen!!!!

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