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Buttermilk Sage Old Fashioned Doughnuts with Blackberry Icing are light, crispy, elegant, and delicious. They are also an impressive treat for company or brunch! www.biscuitsandbooze.com

Buttermilk Sage Old Fashioned Doughnuts with Blackberry Icing

These Buttermilk Sage Old Fashioned Doughnuts with Blackberry Icing are a delicious treat for company or weekend brunch! They combine sweet and savory flavors for a doughnut experience that's out of this world!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American
Servings 10 Doughnuts, plus Doughnut Holes
Calories 207 kcal


  • 3 Cups All Purpose Flour
  • 1 Teaspooon Baking Powder
  • 1 Teaspoon Salt
  • 8-12 Leaves Sage, minced For a stronger sage flavor, use 12 leaves, for a more subtle flavor, use 8
  • 1/4 Teaspooon Nutmeg
  • 3/4 Cup Buttermilk
  • 2 Tablespoons Unsalted Butter
  • 2 Whole Eggs, Plus One Additional Yolk
  • 1/2 Cup Sugar
  • Vegetable Oil for Frying You'll need enough to cover the doughnuts and then some, and you'll need to refill it about halfway through frying your doughnuts. I used about half of a large container of oil to fry the doughnuts plus doughnut holes.


  • In a large bowl, whisk the dry ingredients together: flour, salt, baking powder, and nutmeg.
  • In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter and sugar.  (This means mix until all the sugar is incorporated into the butter and the mixture looks sandy/grainy).
  • Increase the speed to medium, and add the eggs one at a time, allowing each egg to mix in for one minute before adding the next egg. 
  • Slowly begin alternating adding the dry ingredients and the buttermilk.  A little buttermilk goes in, a little of the flour mixture, and mix to combine.  Mix like this until all of the wet and dry ingredients have been added.
  • Remove the bowl from the stand mixer, and cover with plastic wrap.  Place int he refrigerator for an hour to let the dough chill.
  • Spread a piece of parchment paper on a work surface, and dust with flour.  Take care not to use too much flour, or it can change the texture of the doughnuts.
  • Pour at least 3 cups of vegetable oil in a frying pan and heat to medium low heat.  The oil should not be popping - you want your doughnuts to cook all the way through and not burn or get too brown before they have had the chance to do that.
  • Roll out your dough to about 1/2 inch thickness.  The dough will be sticky - that's ok.
  • You may use a doughnut cutter or a cookie cutter here, or, as I sometimes do, a Mason Jar, or big coffee cup.  Press the cutter, jar, or cup, down into your dough to cut out a circle that's about 2.5 inches across.  If you use a smaller cutter, or a Mason Jar, you may end up with slightly smaller doughnuts - but more of them.  
  • Press a hole in the center of the doughnuts if you aren't using a doughnut cutter.  Sett he "holes" aside to fry at the end.
  • Lightly score the doughnut with a knife.  I like to make a few marks on each side - this is what allows the doughnut to get that crispy, slightly crunchy, uneven look.
  • Place dough in heated oil.
  • When dough floats to the top, turn it over, and fry on the other side.  My doughnuts took about 2 minutes each side, but this will vary depending on the size of the doughnut, the temperature of the oil, and the size of your pan.
  • Continue frying each of your doughnuts, recombining and rolling out the dough as necessary.
  • When the doughnut is finished frying, place on a paper towel or a wire rack over paper towels to cool.
  • Dip the doughnut in the icing and cover liberally while still warm, but not too hot.
  • When you've finished frying all of the whole donuts, take the remaining dough pieces and "holes" and roll them into balls about two inches each.
  • Fry the dough balls just as you did the doughnuts, but watch them carefully.  They will cook a lot faster than the doughnuts, especially as your oil will be pretty hot now.  I recommend doing one or two first as a test!