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Yummy Buttermilk Doughnuts
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3-1/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 large eggs
1 cup granulated sugar plus extra for coating (optional)
2/3 cup buttermilk
1/4 cup unsalted butter, melted
1-1/2 tsp. vanilla extract
Vegetable oil for deep frying
Confectioners' sugar or cinnamon sugar for coating (optional)
In a large bowl, sift together the first six ingredients.
In another large bowl, using hand-held electric mixer set at medium-high speed, beat eggs, granulated sugar until combined.
In a small bowl, stir together buttermilk, butter and vanilla until combined. Beat this mixture into egg mixture. With mixer set on low speed, add flour mixture; beat just until smooth. Cover dough; refrigerate about 1 hour.
In a deep-fat fryer or heavy sauce pot, heat oil to 375 degrees.
While oil is heating, cut out doughnuts: On well-floured surface, with floured rolling pin or floured hands, roll or pat dough out so it is about 1/2-inch thick. With floured doughnut cutter, cut out doughnuts and holes. Gather scraps together; reroll, cutting out doughnuts and holes until all dough is used.
Fry doughnuts, three at a time, 30 to 60 seconds on each side or until golden, turning once with slotted spoon. Lift from hot oil with slotted spoon; drain on layers of paper towels. Repeat with remaining doughnuts and holes, cooking about eight holes together at once.
Serve as is, or shake in bag with granulated, confectioners' or cinnamon sugar. Makes about 16.
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