Buttermilk Doughnuts(Makes 2 Dozen) Recipe

Name: Buttermilk Doughnuts(Makes 2 Dozen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 c. sugar; 1/4 tsp. lemon or vanilla extract; 3 Tbsp. Puritan oil; 4 1/2 c. sifted flour; 3 tsp. baking powder; 1/4 tsp. soda; 1/2 tsp. salt; 1/2 tsp. nutmeg; 3/4 c. buttermilk (at room temperature)

Servings: persons

1
Sift the flour, baking powder, soda, salt and nutmeg together and set aside.
2
In a large mixer bowl thoroughly beat 3 eggs. Gradually add sugar while beating.
3
Add lemon or vanilla and oil. Add the sifted dry ingredients alternately with buttermilk, a third at a time until well blended and smooth.
4
Turn out on floured board.
5
Knead dough lightly for 30 seconds, then roll to 1/2-inch thickness.
6
Cut with doughnut cutter.
7
Fry holes if you wish or put together and reroll to make more doughnuts.
8
Don't reroll a third time.
9
They get tough.
10
Heat oil to 360u00b0 to 370u00b0 or if your fryer is automatic fry when it's hot.
11
Fry until golden brown, turning once.
12
Drain on paper towels.
13
While still hot, roll or shake in granulated or powdered sugar.

1749

kcal

Calories

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 1 c. sugar, 1/4 tsp. lemon or vanilla extract, 3 Tbsp. Puritan oil, and more.

Yes, Buttermilk Doughnuts(Makes 2 Dozen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Doughnuts(Makes 2 Dozen)

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