See Also: Breads · Breakfast and Brunch · Desserts
Buttermilk Doughnuts
From Dorothy McNett's recipes at www.dorothymcnett.com.
4 cups all purpose unbleached flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground nutmeg
2 eggs
1 cup sugar
2 tablespoons olive oil or other oil of your choice
1 cup buttermilk
oil for frying
In batter bowl, whisk the flour, baking powder, soda, salt and nutmeg to mix. In another bowl beat eggs to a froth, add sugar and beat well and then add the oil. Add the dry ingredients alternately with the buttermilk, mixing until smooth. Turn out onto a lightly floured board and roll to 1/2 inch thick. Cut with a floured doughnut cutter and then let stand 5 minutes. In meantime, heat enough oil in a deep pan, about 3 inches in depth, to 375 degrees on a deep fat thermometer. Carefully drop the doughnuts several at a time and cook about 2-3 minutes, turning only once after they rise to the top and have browned on the underside. When done, remove from the hot fat with a skimmer and drain on paper towels. Dust with sugar while still warm, if desired.
Recipe created 2004-02-02.
