Monday, September 15, 2008

Buttermilk Doughnuts

Last night I decided to make some buttermilk doughnuts. My husband helped me, and he really enjoyed it because it reminded him of being a kid. In terms of texture, this recipe tastes like a mix between a cake doughnut and a regular doughnut. We used powdered sugar and cinnamon sugar as our two toppings.

Here's a tip - wait until the doughnuts are completely cool before coating with powdered sugar, otherwise the sugar will melt when the doughnut is hot. Oh, and another tip - serve these doughnuts the same day as they always taste best the day they're made!

Buttermilk Doughnuts

2 cups buttermilk
2 large eggs beaten
1 cup sugar
5 cups flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 cup melted butter

Combine buttermilk, eggs, and sugar and mix well. Sift flour, baking soda, baking powder, salt, and nutmeg together into a large mixing bowl. Stir in buttermilk mixture, then melted butter. Roll dough out about 1/4 inch thick on floured board; cut with doughnut cutter. Fry in hot oil (about 375 degrees) till golden brown on both sides. Drain on a cooling rack on top of a cookie sheet. Sprinkle or roll in sugar. Makes 4 dozen doughnuts.

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