Buttermilk Doughnuts Recipe
- 4 eggs
- 2 cups sugar
- 1/3 cup butter, melted
- 1 teaspoon 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
- 1. 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.
- 2. On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
- 3. 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. Yield: 4 dozen.
1 each: 140 calories, 6g fat (1g saturated fat), 21mg cholesterol, 144mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 2g protein.
Reviews for Buttermilk Doughnuts
"I followed the recipe but the dough was too wet to roll. I ended up dropping spoonfuls of dough into the fryer. The taste was good but not worth the hassle or mess."
"this douhnut recipe is great. they turned out light and tastey. Needed to add alittle more flour and I used my hands to roll it out. Just don't add to much flour though, you don't want dry doughnuts. I didn't chill it eighter. Will make again soon because I took them out to my husband and 2 hired men and then a neighbor stopped by they are all gone."
"I don't know what happened, I followed this recipe to the letter and it was far too sticky, no matter what I did, I could not work with it. It's not very often that I find a recipe I won't do again, but this is one. I have been cooking for years, yet, this made me feel like I didn't know what I was doing. Very disappointing...."
"I have used this recipe so many times. I use buttermilke or 2 cups of milk with 1.5 tablespoons of vineager and let sit for 10 minutes prior to mixing. Double the vanilla. We like fresh nutmeg and grate ours right into the batter. I don't roll, I carefully pat the dough out. I don't refrigerate either. The doughnuts are fluffy, tender and stay fresh for days in a covered container. Very pleased to have found this recipe. With donuts selling for 70 - 85 cents each and this recipe so quick to turn out, it is also a real cost savings. I get about 2.5 dozen."