Recipe Instructions:
Dough
1 cup (245 grams) well-shaken buttermilk
2 tablespoons refined coconut oil
2 cups (256 grams) all-purpose flour
2 tablespoons sugar
1 3/4 teaspoons instant yeast
1/2 teaspoon kosher salt
Frying and sugaring
3 cups (654 grams) refined coconut oil, give or take as needed
1 1/2 cups (300 grams) sugar
1 pinch kosher salt
Combine the buttermilk and coconut oil in a small saucepan and set over the lowest-possible heat on the stove. You want it to get just lukewarm—if it gets too hot, the buttermilk will separate.
Meanwhile, combine the flour, sugar, yeast, and salt in a bowl.
When the buttermilk and coconut oil are lukewarm, pour onto the dry ingredients. Mix with a spoon or rubber spatula until a cohesive dough just forms, switching to your hands if that’s easier. But don’t overwork.
Cover the bowl with plastic wrap. Let rise for about 1 1/2 hours, or until doubled in size.
When the dough is ready, dust a work surface generously with flour, then turn out the dough. Dust the top with a little more flour. Use a rolling pin to gently roll the flour to a 1/2-inch thickness.
Use a 3-inch biscuit cutter (or similarly sized glass) to cut out circles—you should get 5. Gently gather the scraps back together, gently roll to flatten, then cut out more circles—you should get 3. (If your numbers differ on either yield, just gently reassemble and recut the dough until you get 8 total.)
Dust your hands with flour and pick up one dough circle. Stick your thumb through the center to create a hole, then use your hands to stretch out the perimeter until the hole is wider than you’d think and the circle is at least 4 inches in diameter. Repeat with the remaining dough circles.
Make sure each doughnut is on a well-floured surface—otherwise they’ll stick when you try to pick them up later on. Cover them all with plastic or a very lightweight kitchen towel (you don’t want to squash the doughnuts).
Let the doughnuts rise for about 45 minutes until puffy.
Meanwhile, add the 1 1/2 cups sugar and pinch of salt to a shallow bowl or rimmed plate. Line another plate with paper towels. Set a cooling rack on a work surface with a piece of parchment underneath.
Add the 3 cups coconut oil to a 12-inch cast-iron skillet—or enough oil to another large-sized skillet to reach 1/2-inch depth. Set over medium-high heat to reach 350° F.
When the oil is hot, unveil the doughnuts. Dust the tops with more flour so they’re easier to pick up. Gingerly pick up one doughnut—taking care to not deflate—and lay into the oil. Repeat with a couple more doughnuts to fill the pan but not overcrowd it. (In a 12-inch pan, I can comfortably fit three to four.)
Fry for 2 minutes until deeply golden-brown on the bottom, then use tongs to carefully flip, and fry another 2 minutes.
When done, transfer the doughnuts to the paper towel–lined plate to drain any excess oil. Immediately transfer to the sugar, roll around to coat, then transfer to the cooling rack.
Repeat frying the remaining doughnuts.
You’ll want to eat the doughnuts the second they’re out of the oil—but don’t! They’re still cooking inside. Let cool until they’re warm, not hot to the touch. Then go ahead and devour.
