Turns out you don’t need cooking skills to do magic, or even yeast. No yeast donuts at home – a quarantine tip!
- 350 grams All purpose flour
- 220 milliliters Buttermilk
- 1 teaspoon baking powder
- ¼ teaspoons Sodium bicarbonate
- 1 pinch Salt
- Cooking oil
Sift the flour with the baking powder and baking soda.
In another bowl, mix the buttermilk with the sugar and salt. Whisk them until the sugar is dissolved, then pour the mixture over the flour.
Once homogenized, the dough is ready when you can take it out of the bowl and spread it out by hand without sticking. Add more flour or buttermilk to get the right consistency. You should feel the dough light and soft to the touch.
Roll out the dough by hand or with a rolling pin until it reaches a thickness of 1.5 cm. Then, using a round shape (namely: a glass) cut out circles. The dough can be kneaded and as much as you need to use everything.
Meanwhile, in a saucepan, put the cooking oil at high temperature (one without aroma and resistant to high temperatures). Before frying the donuts, reduce the temperature to a medium temperature/setting, so that the donuts can brown well but also have time to cook inside.
Fry the donuts, turning them once. When they are golden and puffy, take them out on a paper towel, let them cool and drain a little frying oil.