Buckwheat Donuts Recipe

Prepare batter

In a large mixing bowl whisk together 1 cup all-purpose flour, 1/2 cup buckwheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 cup fine granulated sugar, 1/2 tsp salt and 1/2 tsp ground cinnamon until evenly combined.

In a separate bowl whisk 1/2 cup whole milk, 1/2 cup buttermilk, 1 large egg and 1 tsp vanilla extract until smooth. Slowly whisk in 3 tbs melted butter until fully incorporated.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon just until combined — batter should be thick but pourable. Do not overmix; a few small lumps are fine. If batter seems very thick, add up to 1–2 tbs milk to loosen slightly.

Heat oil

Pour about 2–3 cups neutral oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float steadily without burning.

Fry donuts

Using a small ice-cream scoop or two spoons, drop 2–3 tbs portions of batter into the hot oil, spacing them so they don't touch (donuts will spread). Fry in batches of 3–4 to keep the oil temperature steady. Fry until golden brown on the bottom, about 1 to 1 1/2 minutes, then carefully flip with a slotted spoon or spider and fry the other side 1 to 1 1/2 minutes more. Internal doneness: a small donut should register hot and spring back; exterior should be crisp and deep golden.

Transfer fried donuts to a wire rack set over a baking sheet lined with paper towels to drain. While still warm, dust lightly with 1/4 cup powdered sugar, or serve immediately with the whiskey anglaise. Keep donuts warm in a 200°F (95°C) oven on a sheet pan until serving if frying in multiple batches.

Combine liquids: In a small saucepan heat 3/4 cup whole milk and 1/4 cup heavy cream over medium heat just until it begins to steam and small bubbles form around the edge — do not simmer or boil. Remove from heat.

Whisk yolks and sugar: While the milk warms, whisk together 3 large egg yolks and 1/4 cup granulated sugar in a medium heatproof bowl until pale and slightly thickened (about 30–45 seconds).

Temper eggs: Very slowly pour about one-quarter of the hot milk into the yolk mixture while whisking constantly to raise the yolks' temperature. Then continue adding the remaining milk slowly in a steady stream while whisking.

Cook custard: Return the tempered mixture to the saucepan and cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom. Cook until the custard thickens enough to coat the back of the spoon and reach 170–175°F (77–80°C) — it should leave a clear trail when you draw your finger across the spoon's back. Do not let it boil.

Finish and flavor: Remove the pan from heat. Stir in 2 tbs whiskey, 1/2 tsp vanilla extract and a pinch of salt. Taste and add a little more whiskey (up to 1 tbs more) if you prefer a stronger spirit note. If you prefer no alcohol, substitute equal warm milk.

Strain and serve: For an ultra-smooth sauce, strain the anglaise through a fine-mesh sieve into a clean bowl. Serve warm alongside the buckwheat donuts, spooning the whiskey anglaise over or into small dipping bowls.