• Warm buttermilk in the microwave until slightly warm but not hot. Pour in a Kitchenaide bowl. Sprinkle yeast on top. Let it sit for 5 minutes. Add sugar, salt, vanilla, and eggs. Attach dough hook and turn on the machine. Add the flour a cup at a time. After the flour is in, add the softened butter a tbsp at a time. Let the dough kneed for a few minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rise for 1-2 hours. Punch dough so it deflates. Cover bowl with plastic wrap and place in the refrigerator overnight. The next day, remove bowl from the refrigerator.  Use an ice cream scoop and scoop into balls.  Place on a parchment lined parchment sheet and space them out.  Cover with plastic wrap to rise.  To speed the process, place a pan of boiling water in the bottom rack of the oven, place the baking sheet with the doughnuts on a higher rack and close the oven door.

  When the doughnuts have risen, heat vegetable oil in a pot and fry them on both sides until browned. Place them on a baking rack to let the excess oil come off of them for about 5 minutes, then roll them in cinnamon and sugar mixture.

Dipping Sauces

• Combine strawberries, sugar, and lemon juice in a saucepan.  Cook until berries are tender, about 20 minutes.  Cool.  Puree in a blender and strain.  Add some, a teaspoon at a time, into buttercream frosting, until it is the consistency you want it.  Place in a small bowl.

  Place store bought chocolate syrup into a small bowl.

  Place store bought salted caramel into a bowl.  

  Dip doughnuts into the sauces and sprinkles if you desire.