Easy buttermilk doughnuts with vanilla glaze

Nail a bakery favourite with this delicious buttermilk doughnut recipe. Serve these moreish treats dipped in vanilla glaze with a cup of hot coffee for an indulgent dessert or afternoon tea treat

By Sophie Gray
  • 45 mins preparation
  • 30 mins cooking
  • Makes 16
  • Print
This recipe first appeared in Food magazine.
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  • 50 gram butter
  • 3 cup flour
  • 1 sachet instant yeast
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup warm water, approx
  • 1 litre vegetable oil, for frying
Vanilla glaze
  • 1 1/2 cup icing sugar
  • 1/4 cup milk, approx
  • 1/2 teaspoon vanilla essence


  • 1
    Rub butter into flour. Stir in the yeast, sugar, baking powder and salt, and mix. Add buttermilk and enough warm water to make a soft dough. Knead lightly in the mixer or on the bench.
  • 2
    Roll dough to 12mm thick. Cut into 16 doughnuts using a doughnut cutter. Place doughnuts on a lightly floured surface, cover, and leave to rise for 45 minutes or until doubled in size.
  • 3
    Heat 3-4cm of oil in a wide pan until the oil bubbles immediately when the handle of a wooden spoon is dipped in it.
  • 4
    Gently cook 1 doughnut for about 2 minutes or until lightly golden in colour, turning once. If the oil is too hot, reduce the temperature. Cook the remaining doughnuts 3-4 at a time. Drain well on paper towels.
  • 5
    Make the Vanilla glaze (see below). While doughnuts are still warm, dip in glaze, allowing excess to drip off.
Vanilla glaze
  • 6
    Combine icing sugar with enough milk to make a dipping consistency, and add vanilla; stir until smooth.


  • Try different flavours in the glaze and experiment with toppings like sprinkles or chocolate hail. You could use cinnamon sugar or icing sugar instead of the glaze. PER SERVE Energy 297kcal, 1247kj • Protein 3.3g • Total Fat 16.3g • Saturated Fat 2.6g • Carbohydrate 34.7g • Fibre 1g • Sodium 218mg