Buttermilk Doughnuts

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It’s just not a particularly fair planet–is it?

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I mean, come on.

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Haven’t I been doing really well…

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resisting every snack…

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every treat…

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every goodie, for weeks now?

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All for the sake…

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of the dreaded scale?

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Doing quite well, too–thank you very much.

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And then, my talented kids…

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take an otherwise innocent afternoon…

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and pull this.

Chanting, chanting, chanting…

“Nothing tastes as good as being thin feels. Nothing tastes as good as being thin feels. Nothing tastes as good as being thin feels.”

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No.

But I bet it’s dang close.

Sheesh.

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Buttermilk Doughnuts

Ingredients

4 eggs
2 cups sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
5-1/2 to 6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups buttermilk
Oil for deep-fat frying
Additional sugar, cinnamon-sugar or confectioners’ sugar, optional

Directions

In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.
On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in additional sugar if desired. Yield: 4 dozen.

(Recipe from Taste of Home Magazine)

Buttermilk Doughnuts
 
Ingredients
  • 4 eggs
  • 2 cups sugar
  • ⅓ cup butter, melted
  • 1 teaspoon vanilla extract
  • 5-1/2 to 6 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 2 cups buttermilk
  • Oil for deep-fat frying
  • Additional sugar, cinnamon-sugar or confectioners' sugar, optional
Instructions
  1. In a large bowl, beat eggs and sugar until light and lemon-colored.
  2. Add butter and vanilla; mix well.
  3. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk.
  4. Cover and refrigerate for 2-3 hours.
  5. On a lightly floured surface, roll dough to ½-in. thickness.
  6. Cut with a floured 3-in. doughnut cutter.
  7. In an electric skillet or deep-fat fryer, heat oil to 375°.
  8. Fry doughnuts, a few at a time, for 1 minute on each side or until golden.
  9. Drain on paper towels.
  10. Roll in additional sugar if desired.

 

6 Replies to “Buttermilk Doughnuts”

  1. A quick and easy way to make donuts is to take a package of buttermilk biscuits, cut the holes out, cook in hot oil, then cover them in powered sugar.

  2. We used to make them that way when I was a kid. Wish I could find a better oil that would work. Vegetable oil is kinda scary these days. 😕

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