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Brigham Young's Buttermilk Doughnuts Recipe
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Grated nutmeg||3⁄4 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Melted butter/Shortening||2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Frying)|
|Confectioners' sugar||1⁄2 Cup (8 tbs)|
Calories 1039 Calories from Fat 727
% Daily Value*
Total Fat 82 g126.5%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol 46 mg
Sodium 516.6 mg21.5%
Total Carbohydrates 69 g22.9%
Dietary Fiber 1.5 g6.1%
Sugars 26.8 g
Protein 8 g16%
Vitamin A 3.3% Vitamin C 0.03%
Calcium 4.6% Iron 14.7%
*Based on a 2000 Calorie diet
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.