Total TimePrep: 20 min. + chilling Cook: 5 min./batch
- 4 large eggs
- 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
- 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.
- Turn onto a floured surface, roll to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
- 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 Facts1 doughnut: 219 calories, 8g fat (2g saturated fat), 30mg cholesterol, 229mg sodium, 33g carbohydrate (14g sugars, 1g fiber), 4g protein.
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.
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.
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....
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.