The traditional doughnut technique is combining flour with baking powder, baking soda and salt, then adding in cold butter with a knife, a pastry cutter or between your fingers. The liquid is then added and everything is gently combined. If done correctly the doughnuts are light, flake and layers are buttery deliciousness. This might not seem like a difficult task, but it was one we just couldn’t seem to master.
The technique we used here is totally different and ridiculously easy! The first time we tried it, we were surprised by the tall, golden, beautiful doughnuts.
What’s the technique!?
Just place a cup of milk with 1 tbsp of lemon in the freezer for 10 minutes while you melt the butter. Let the melted butter cool while stirring together the dry ingredients. The melted butter is then combined with the super cold milk. This is where the magic begins! When the warm butter hits the cold liquid, small, buttery globules form. When this mixture is added to the dry flour mixture and it’s all stirred together, you’ll notice tiny pieces of pale yellow butter dotting the simple dough. It will look just as if you spent the time to cut them in!
Well, what you are waiting for? Pick up some cheddar cheese and a bunch of fresh chives next time you’re grocery shopping and enjoy the taste and magic.
Tips:
- Don’t skip chilling the It’s one of the secrets to good success in this recipe. If the milk is not really cold, the little butter globules won’t form.
- If you add the melted butter to the cold buttermilk and you don’t see the little butter globules, your milk may not have been cold enough. Place the mixture in the freezer for another 5-10 minutes, then stir again and you should see the magic globules.
- These Cheddar Chive Doughnuts freeze well. If freezing for later use, underbake them by a few minutes, then cool completely. Then place the doughnuts on a sheet pan or a plate. Freeze till frozen, then transfer doughnuts to a ziplock bag or air-tight storage container.
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