Buttermilk Doughnuts

4.50 from 2 votes

These Old-Fashioned Buttermilk Doughnuts take a little time to make, but they take no time at all to vanish. They have a simple, but delicious taste and are incredible eaten while they are fresh and warm.

Prep Time25

Cook Time5

Total Time30

Course: Breakfast

Cuisine: American

Keyword: buttermilk, doughnuts

Servings:

Author: Christin Mahrlig

Equipment

Ingredients

3 1/2 cups all-purpose flour (17 1/2 ounces)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon salt
3/4 cup buttermilk
4 tablespoons unsalted butter melted and cooled
2 large eggs plus one egg yolk
6 cups vegetable shortening (Crisco)

Instructions

Use a stand mixer with a paddle attachment to mix together 1 cup of flour, sugar, baking powder, baking soda, nutmeg, and salt on low speed.
In a 2-cup liquid measuring cup, combine buttermilk, butter, and eggs.
Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
With speed on low, gradually add remaining 2 1/2 cups flour, mixing just until combined. Stir batter with a rubber spatula a few times just to make sure everything is evenly mixed. Dough should be moist and tacky.
Place shortening in a Dutch oven and heat to 375 degrees.
Place dough on a lightly floured surface. Flour a rolling pin and roll dough out to a 1/2-inch thickness.
Using a heavily floured doughnut cutter, cut out rings, reflouring the cutter each time.
Gather scraps together and roll out again to cut more doughnut rings.
Cook 4 rings at a time, flipping them over as they rise to the surface, about 50 seconds per side. Drain on a wire rack. Before frying another batch, make sure oil temperature has returned to 375 degrees.

Notes

You might want to break the first doughnut apart and make sure it is cooked all the way through before removing the others from the oil.

Nutrition