Recipe of the Week – Buttermilk Doughnuts

Submitted by Dave Hutchins

Yield: 2 dozen


3-1/3 cups Gold Medal flour
1 cup Granulated sugar or Splenda sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 Tablespoons Shortening
2 Eggs
3/4 cup Buttermilk


Heat fat or oil (3 to 4 inches) to 375 degrees in deep fryer or kettle.

Measure 1-1/2 cups flour and the remaining ingredients into large mixer bowl.

Blend 1/2 minute on low speed, scraping bowl constantly.

Beat 2 minutes on medium speed, scraping bowl occasionally.

Stir in remaining flour.

Turn dough onto well floured cloth covered board; roll around lightly to coat with flour.

Gently roll dough 3/8 inch thick.

Cut with floured doughnut cutter.

With wide spatula, slide doughnuts into fryer or kettle.

Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown on both sides.

Carefully remove doughnuts; do not prick the surface.

Drain, Serve plain, sugared or frosted.

Do not use self-rising flour in this recipe.
Deep Frying Tips:
The right temperature is so important for tender, light doughnuts! If too hot, doughnuts brown before they cook through; if too cool, they become grease soaked. To test temperature without a thermometer, drop a bread cube in. At 375 degrees, it should brown in 60 seconds.

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