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Buttermilk Doughnuts

TOTAL TIME: Prep: 20 min. + chilling Cook: 5 min./batch YIELD: 2-1/2 dozen.
It doesn't take long for a platter of these buttermilk doughnuts to vanish. Our grandkids go for them in a big way! They're great for munching at breakfast or brunch. —Betty Rauschendorfer, Sidney, Montana

Ingredients

  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/2 cup buttermilk
  • Oil for deep-fat frying
  • Optional: cinnamon-sugar or confectioners' sugar

Directions

  • 1. In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Refrigerate, covered, 2-3 hours.
  • 2. Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
  • 3. In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, dip warm doughnuts in cinnamon-sugar, confectioners' sugar or additional sugar to coat both sides.

Nutrition Facts

1 doughnut: 219 calories, 8g fat (2g saturated fat), 30mg cholesterol, 229mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 4g protein.

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