From Craigie on Main in Cambridge, MA
Yields 60 doughnut holes
These doughnuts were a test for the restaurant’s dessert menu. To everyone’s delight, the experiments ended up on the staff meal table. They taste best when served piping hot and fleetingly crisp. So instead of frying a surplus of doughnuts, if you are left with extra dough, store it raw in the refrigerator, then cut and fry doughnuts to order throughout the week.
- 6 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda