Buttermilk Doughnuts

Name: Buttermilk Doughnuts
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 dozen.
Ingredients: 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

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.

Ingredients

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

Directions

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.

Nutrition Facts

1 each: 140 calories, 6g fat (1g saturated fat), 21mg cholesterol, 144mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 2g protein.

Originally published as Buttermilk Doughnuts in Country Woman September/October 2000

Reviews

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Average Rating:

metriplett

Feb 17, 2013

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.
dboyd

Mar 29, 2012

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.
TheresaNunya

Mar 27, 2011

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....
barnowlantiques

Feb 25, 2011

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.