My baking has slowed down with the busyness of the spring, and when I started to hear grumbling from the hubby and kids, I knew I needed to squeeze in some kitchen time somehow. Buttermilk doughnuts to the rescue! The dough needs to chill, so I mixed them up the night before, and cut them out the next day. If you haven’t ever made your own doughnuts before, give it a try – there’s nothing like ‘em!
3 1/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
2/3 cup buttermilk or sour milk
1/4 cup melted butter
oil for frying (I use canola)
Cinnamon sugar, powdered sugar, or plain sugar for rolling warm doughnuts in
In mixing bowl, stir together 2 1/4 cup flour, baking soda, baking powder, cinnamon, salt, and nutmeg. In large mixing bowl, combine egg, sugar, and vanilla; using mixer, beat until thick. Combine milk, and melted butter. Add flour mixture and milk mixture alternately to egg mixture. Stir in remaining flour. Cover dough and chill for at least 2 hours.
On lightly floured surface, toll dough to 1/2 inch thickness. Cut with doughnut cutter. Fry two or three doughnuts at a time in hot oil (375 degrees) about 1 minute per side or until golden. Drain on paper towels. Once cooled, roll in desired sugar. Enjoy!
*recipe from Better Homes and Gardens New Cook Book