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Buttermilk Doughnuts

 Buttermilk Doughnuts
It doesn't take long for a platter of these doughnuts to vanish. Our grandkids go for them in a big way! They're great for munching at breakfast or brunch.
48 ServingsPrep: 20 min. + chilling Cook: 5 min./batch


  • 4 eggs
  • 2 cups sugar
  • 1/3 cup butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 5-1/2 to 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 cups buttermilk
  • Oil for deep-fat frying
  • Additional sugar, cinnamon-sugar or confectioners' sugar, optional


  • In a large bowl, beat eggs and sugar until light and lemon-colored.
  • Add butter and vanilla; mix well. Combine the flour, baking powder,
  • baking soda, salt and nutmeg; add to egg mixture alternately with
  • buttermilk. Cover and refrigerate for 2-3 hours.
  • On a lightly floured surface, roll dough to 1/2-in. thickness. Cut
  • with a floured 3-in. doughnut cutter.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • doughnuts, a few at a time, for 1 minute on each side or until
  • golden. Drain on paper towels. Roll in additional sugar if desired.

2 of 2

Buttermilk Doughnuts (continued)

Directions (continued)

  • Yield: 4 dozen.