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Buttermilk Doughnuts I

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Submitted by Asha128

YIELD

30 servings

PREP

45 min

COOK

10 min

READY

1 hrs

Ingredients

3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML SUGAR
3 45
TABLESPOONS ML VEGETABLE OIL
1 ½ 355
CUPS ML BUTTERMILK
1 5
TEASPOON ML GINGER
ground
1 5
TEASPOON ML NUTMEG
ground
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
5 ½ 1.3
CUPS L ALL-PURPOSE FLOUR
not sifted

Directions

Preheat fat fryer to 350℉ (180℃).

Mix the eggs, sugar, oil, and buttermilk with a wire whisk until the sugar is dissolved and the yolks are broken up and distributed.

Add the spices, vanilla, baking powder, baking soda, and salt; mix well.

Fold the flour into the mixture until the ingredients are no longer wet.

Let sit for 5 to 10 minutes.

The batter will thicken by itself without needing more flour which would toughen the doughnuts.

Drop half of the dough onto a floured board and knead lightly into a ball with folded ends underneath.

Roll the dough into a round shape about ½ inch thick.

Cut with a doughnut cutter.

Knead the leftover dough into the second half of the mixture.

Repeat kneading and rolling. Be very sparing with the flour.

Dust the dough very lightly, but don’t overflour.

Your dough should not be sticky if left to rest for 5 to 10 minutes as instructed.

Cook the doughnuts in hot oil, 1 inch deep in the pan.

Brown the doughnuts for about 1½ minutes on each side.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 146 13% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 117mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium
 

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