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Buttermilk Doughnuts Recipe
|Warm water||1⁄4 Cup (4 tbs)|
|Buttermilk||1 Cup (16 tbs), warmed|
|Margarine||2 Teaspoon, melted|
|Granulated sugar replacement||1⁄2 Cup (8 tbs)|
|Granulated fructose||1 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 1644 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 3.6 g18%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1056 mg44%
Total Carbohydrates 304 g101.2%
Dietary Fiber 11.7 g46.7%
Sugars 2.7 g
Protein 57 g113.9%
Vitamin A 12% Vitamin C 0.05%
Calcium 9% Iron 108.6%
*Based on a 2000 Calorie diet
Allow to rest for 5 minutes; then pour into a large mixing bowl.
Add buttermilk, egg, salt, margarine, sugar replacement, fructose, and 2 c. (500 mL) of the flour.
Beat on low until blended.
Then beat on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Transfer dough to a floured surface.
Knead until smooth and elastic.
Transfer to a greased bowl; turn dough over.
Cover with plastic wrap and then a towel.
Allow to rise until double in size.
Transfer to a lightly floured surface.
Pat or roll dough to about 1/3 in. (8 mm) thickness.
Cut with floured doughnut cutter.
Allow to rest for 10 to 15 minutes.
Heat about 3 in. (7.5 cm) of vegetable oil to 375°F (190°C) in a skillet or deep-fat fryer.
Slide doughnuts into hot oil.
FrDutch Doughnutsy until golden brown, turning several times.
Remove from oil and drain on paper towels.