Photo by Caitlin Abrams
A plate of doughnuts and a cup of coffee
Doughnuts aren't something you typically think of making at home—especially with a bunch of hungry holiday guests hanging around. (Um, isn't that what bakeries are for?)
But Bogart's Doughnut Co.—which just opened a second location in the IDS Center—has a recipe that's going to eradicate your hesitance for homemade because it is SO EASY.
”These cake doughnuts are tender, delicious, and surprisingly easy," says Bogart's founder and owner, Anne Rucker. There's no yeast and no rising involved, so this whole process really isn't any harder than making, say, cupcakes. "It's just an old-fashioned, tangy buttermilk dough cut into rings and fried until golden," Rucker explains.
Instead of a glaze, which can be time-consuming, these doughnuts are instead rolled in a spiced-sugar mixture that pretty much embodies the holidays. So not only will your guests be happy, your halls will be majorly decked with the soul-satisfying scents of cinnamon, nutmeg, vanilla, and cardamom.
Add a couple pitchers of mimosas (more on that below) and you, my friend, have just saved Christmas.
Bogart's Spiced Sugar Buttermilk Cake Doughnuts
Makes about 14 doughnuts (less if you fry the holes)
Special tools required:
- Candy or deep-fry thermometer
- Dutch oven or other thick-bottomed kettle-type pot
- Doughnut cutter, or two round cutte
For the doughnuts
- 3 1/2 c. all-purpose flour
- 3/4 c. granulated sugar
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 1/2 tsp. nutmeg, freshly grated
- 3/4 c. buttermilk, at room temperature
- 2 eggs, at room temperature
- 1/4 c. sour cream, at room temperature
- 2 tsp. pure vanilla extract
- 1/4 c. butter (1/2 stick), melted and slightly cooled
- Canola oil for frying
For the spiced sugar mixture
- 1 c. granulated sugar
- 1 tsp. ground cinnamon
- ¼ tsp. freshly ground nutmeg
- Pinch of ground cardamom
- Take two sheet pans and line one with a thick layer of paper toweling and the other with parchment paper. Set aside.
- In a large bowl, whisk the dry ingredients until combined. In a medium bowl, whisk the wet ingredients, including the buttermilk, eggs, sour cream, vanilla, and slightly cooled melted butter, until combined. Pour the wet ingredients into the dry, and gently fold the two together using a rubber spatula just until it becomes a sticky dough. If you overmix the dough your doughnuts will be tough.
- Sprinkle a clean work surface with flour. Turn the dough out onto the floured surface and sprinkle the dough with a bit more flour. Roll or pat the dough out until it is 1/2 inch thick.
- Using a small 2 3/4-inch doughnut cutter (or using two different sized round cutters to create doughnut shapes), dip the cutter in flour and cut the doughnuts. Place cut doughnuts on the parchment-lined baking sheet. Continue re-rolling any leftover dough and cutting out doughnuts until you run out of dough. You can either keep the doughnut holes and fry them, or re-roll them out with the scraps to make more whole doughnuts. Transfer the baking sheet to the refrigerator while you prepare the oil for frying.
- In a large Dutch oven or similar pot, pour approximately 1 1/2 inches of canola oil. Attach your candy or deep fry thermometer to the side of the pot and turn the heat to medium high. Once the oil has reached 365° F, you can start frying the doughnuts.
- Carefully and gently place three doughnuts into the oil. Once they have turned golden brown on one side (about 1-2 minutes), turn the doughnuts with tongs to fry the other side. Be sure to keep an eye on the oil temperature—it should stay at approximately 365 degrees.
- When doughnuts are done, lift from the oil and allow the excess to drip back into the pot. Transfer the doughnuts to the baking sheet lined with paper towel.
- Once all the doughnuts have been fried, whisk together the ingredients for the sugar and spice mixture in a medium bowl. When the doughnuts are cool enough to handle, roll them one-by-one in the mixture. If you can make it that long, allow doughnuts to finish cooling on a wire rack.
+Pairings from Surdyk's
It wouldn't be a holiday brunch without some boozy mimosas to serve alongside these spiced-sugar doughnuts. Here are the Surdyk's experts' picks for mimosa makings:
Pairing #1: Freixenet Negro Brut
This sparkling wine is a winner, offering a full-bubbly drier style that complements fruity flavors.
Pairing #2: Valdoro Prosecco
This prosecco is lightly sweeter with softer bubbles—a great paring with orange juice.
More mimosa accoutrements: Shrub & Co.'s hand-made shrubs are super popular, and the blood orange flavor adds flavor and complexity to your mimosa. Try Solerno blood orange liqueur for a mimosa mix-in. It's a favorite around the holidays!