Menu
Buttermilk Doughnuts Buttermilk Doughnuts
Old-Fashioned Buttermilk Biscuits Old-Fashioned Buttermilk Biscuits
Old-Time Cake Doughnuts Old-Time Cake Doughnuts
Old-Time Buttermilk Pie Old-Time Buttermilk Pie
Butternut Squash Doughnuts Butternut Squash Doughnuts
Mom's Buttermilk Biscuits Mom's Buttermilk Biscuits
Buttermilk Cranberry Muffins Buttermilk Cranberry Muffins
Doughnut Muffins Doughnut Muffins
Peanut Butter and Jelly Doughnuts Peanut Butter and Jelly Doughnuts
Baked Doughnuts Baked Doughnuts
Butternut Cake Butternut Cake
Buttermilk Blueberry Muffins Buttermilk Blueberry Muffins
Buttermilk Biscuits Buttermilk Biscuits
Mom's Buttermilk Cookies Mom's Buttermilk Cookies
Raspberry Buttermilk Muffins Raspberry Buttermilk Muffins
Old-Fashioned Peanut Butter Cookies Old-Fashioned Peanut Butter Cookies
Buttermilk Scones Buttermilk Scones
Homemade Buttermilk Biscuits Homemade Buttermilk Biscuits
Apple Cider Doughnuts Apple Cider Doughnuts
Jelly Doughnuts Jelly Doughnuts

Old-Fashioned Buttermilk Doughnuts

2 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Cook: 5 min./batch

Makes

2-1/2 dozen

Updated: Oct. 03, 2023
Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. —June Jones, Harveyville, Kansas
Old-Fashioned Buttermilk Doughnuts
Old-Fashioned Buttermilk Doughnuts Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 cups mashed potatoes (without added milk and butter)
  • 2 large eggs, room temperature
  • 1-1/4 cups sugar
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon grated lemon zest
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/4 teaspoon baking soda
  • Oil for deep-fat frying
  • TOPPING:
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon

Directions

  1. In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well.
  2. Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts and doughnut holes, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

Nutrition Facts

1 doughnut with 1 doughnut hole: 184 calories, 7g fat (2g saturated fat), 18mg cholesterol, 232mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.