Buttermilk Doughnuts

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

I mean, come on.

Haven’t I been doing really well…

resisting every snack…

every treat…

every goodie, for weeks now?

All for the sake…

of the dreaded scale?

Doing quite well, too–thank you very much.

And then, my talented kids…

take an otherwise innocent afternoon…

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.”

No.

But I bet it’s dang close.

Sheesh.

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)