Yummy Buttermilk Doughnuts

 

You don’t have to be Homer Simpson to be in love with doughnuts.  We all know how he swoons over doughnuts!   However, no matter how good they appear with their shiny glazes and sparkly decorations in the doughnut shop, it’s hard to find a doughnut comparable to home-made. 

And they’re really not hard to make.  You can fry up a batch of cake doughnuts in an hour or less.  A buttermilk doughnut is an easy one to try.  The method is much the same as a standard cake recipe but with a slightly thicker dough. 

As these doughnuts are leavened with baking powder and a little baking soda, they don’t need time to rise.  There are two eggs for richness and a cup of buttermilk for texture and a bit of tang.  Just roll them out and cut them with a doughnut cutter and fry. 

There’s nothing quite like a fresh warm home-made doughnut and a cup of coffee!

Or, you might like to make them his way!

Buttermilk Doughnuts

Ingredients:

4¼ cups flour

1 tablespoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

2 eggs

¾ cup sugar

2 teaspoons vanilla

1 cup buttermilk

3 tablespoons butter, melted

Vegetable oil for deep frying

Method:

Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

In another large bowl, beat together the eggs, sugar and vanilla with a mixer until light and fluffy, 2-3 minutes.

Stir together the buttermilk and butter in a small bowl.

Alternately add the dry ingredients and buttermilk mixture into the egg mixture, a third at a time and beating well by hand after each addition.

A soft, sticky dough is formed.

With floured hands, place dough on a floured board; gently roll out until the dough is ½” thick.

Cut the dough into doughnuts with a doughnut cutter.

Gather the scraps, roll out to form another batch of doughnuts.

Meanwhile, fill a deep fryer with oil according to the manufacturer’s instructions. Do not crowd them in the fryer.

Fry until puffed and golden, 1½ to 2 minutes per side.

Drain on a paper towel or rack.

Sprinkle with powdered sugar or cinnamon-sugar mixture.

Make 1½-2 dozen

Per Homer Simpson ~ Mmm doughnuts!

Pam’s note:  We make them in the garage and that way the aroma of frying them is not in the house!  Thank you, Chef Mike for another great bit of advice!

There’s still time to enter the CSN Stores giveaway that I posted on October 8^th!

Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!