Buttermilk Doughnuts Recipe
Summary
Preparation Time1 Hr 15 MinCooking Time30 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings30
Interest GroupClassic
Ingredients
| Shortening | 2 Tablespoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 1/2 teaspoon each of ground cinnamon, mace, and nutmeg | ||
| 1/2 teaspoon each of salt and baking soda | ||
| Buttermilk | 1 Cup (16 tbs) | |
| Fat for frying | ||
Directions
Cream shortening and sugar until light.
Add eggs, one at a time, beating well after each addition.
Sift dry ingredients and add alternately with buttermilk to first mixture, beating after each addition.
Mix well and chill for 1 hour, or longer.
Turn out on lightly floured board and roll out to, 1/2-inch thickness.
Cut with floured 3-inch cutter.
Fry in hot deep fat (370°F.on a frying thermometer) until golden brown on both sides, turning once.
Drain on absorbent paper.
Makes about 2 1/2 dozen doughnuts.
Add eggs, one at a time, beating well after each addition.
Sift dry ingredients and add alternately with buttermilk to first mixture, beating after each addition.
Mix well and chill for 1 hour, or longer.
Turn out on lightly floured board and roll out to, 1/2-inch thickness.
Cut with floured 3-inch cutter.
Fry in hot deep fat (370°F.on a frying thermometer) until golden brown on both sides, turning once.
Drain on absorbent paper.
Makes about 2 1/2 dozen doughnuts.
Chef
