Brigham Young's Buttermilk Doughnuts Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Nutmeg | 3/4 Teaspoon, grated | |
| Baking powder | 1/2 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 , beaten | |
| Vanilla | 1 Teaspoon | |
| 2 tablespoons melted butter or shortening | ||
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Confectioners' sugar | ||
Directions
Sift together first 5 ingredients.
Blend togcthcr butter milk, sugar, egg, and vanilla.
Beat buttermilk mixture into dry ingredients and" stir in butter or shortening.
Chill dough 30 minutes.
Roll dough out onto a lightly-floured board to 3/8 to l/2 inch thickness.
Cut with 2-1/2 inch doughnut cutter.
Fry in 3 inches of hot oil (375 degrees) until golden on both sides (about 2 minutes total).
Drain on paper towels.
Dust with confectioners' sugar, if desired.
Fry doughnut holes in same manner.
Blend togcthcr butter milk, sugar, egg, and vanilla.
Beat buttermilk mixture into dry ingredients and" stir in butter or shortening.
Chill dough 30 minutes.
Roll dough out onto a lightly-floured board to 3/8 to l/2 inch thickness.
Cut with 2-1/2 inch doughnut cutter.
Fry in 3 inches of hot oil (375 degrees) until golden on both sides (about 2 minutes total).
Drain on paper towels.
Dust with confectioners' sugar, if desired.
Fry doughnut holes in same manner.
Chef
