This is one of my favorite recipes. First of all they are so delicious. Second, super easy! Third, did I say they are delicious??
Usually getting a yeast type doughnut is several steps of proofing. This on only has one proofing for 45 minutes. During that time you can get your oil ready and prepare your glaze.
No time is wasted in waiting.
Let's get started...
Recipe for Buttermilk Dough Knots
1 Tablespoon of Dry Yeast
1/2 cup warm water
1/2 cup buttermilk
3T melted Shortening/Lard
3cups All Purpose Flour
3 t baking powder
1 t salt
oil for frying
In a large mixing bowl dissolve yeast in warm water....approx. 5 minutes until foamy.
Add buttermilk, shortening, sugar, 1 1/2 cups flour, baking soda and salt to yeast mixture. Mix well by hand or with mixer. I used a kitchen aid. Add the rest of the flour and mix until the dough is combined and soft.
Knead several times on the counter.
At this time roll out dough into a rectangle shape about 9x13 in size and about 1/2 inch thick. With pizza cutter, cut into strips.
Prepare a floured cookie sheet. Tie each strip into a knot. Place on cookie sheet and cover with towel. Allow to rise for about 45 minutes. Prepare your oil and glaze while dough is rising.
I use sunflower oil. You can use canola, vegetable or corn. I have a heavy cast iron dutch oven that I fill 3 inches deep with the oil. Using a candy thermometer I rise my temperature to 350-360 degrees. Make sure when frying to keep this temperature between batches. The temp will decrease as you fry.
Recipe for Glaze Buttermilk Glaze
3 cups powdered sugar
1/2 cup buttermilk
2 tsp vanilla
Mix in bowl with wire whisk until smooth.
Your temperature is set.
Dough is nice and puffy.
Place some paper towels on a wire rack or cookie sheet for placing the hot dough knots after frying. This should be close to your oil frying area.
You will also need a slotted spoon for removal. I use a wooden skewer to flip the dough knots in the oil.
Gently lift your puffy dough knots and place them in the oil. They will sink and then rise quickly to the top.
Cook for 40 seconds on each side.
I do three at a time.
When golden, remove with slotted spoon to your paper towel prepared area.
Allow to cool a bit before glazing. If you glaze while piping hot the glaze will soak right in the dough knot.
After glazing allow to dry. These can be tossed in sugar or cinnamon sugar while warm. These need a topping because the dough is not sweet. We only used 3T of sugar.
I'm telling you these are easy and delicious. Love them!!