Buttermilk Doughnuts
Prep Time: 25 min
Cook Time: 5 Min
Serves N/A
Difficulty Moderate
Ingredients
DOUGHNUTS
- 3 1/2 C. all-purpose flour
- 3/4 C. sugar
- 2 tsps. Clabber Girl® Baking Powder
- 1 tsp. Clabber Girl® Baking Soda
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 3/4 tsp. salt
- 1/2 tsp. Spice Islands® Ground Nutmeg
- 3/4 C. buttermilk
- 1/4 C. Crisco® Butter Flavor Crisco® All-Vegetable Shortening
- 2 large eggs
- 1 tsp. Spice Islands® Pure Vanilla Extract
- Crisco® Pure Vegetable Oil
GLAZE
- 3 C. powdered sugar
- 2 Tbsps. hot water
Directions
- COMBINE 2 C. flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, buttermilk, 1/4 C. shortening, eggs and vanilla; beat at low speed until blended.
- BEAT at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight.
- DIVIDE dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with floured 2 3/4 to 3-inch doughnut cutter. Reserve doughnut holes.
- HEAT 2 inches oil to 375°F in deep fryer or deep saucepan. Fry a few doughnuts at a time, 1 minute on each side, or until golden brown.
- FRY doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels. Serve plain; dip tops in glaze or cool and shake with powdered sugar in food storage bag.
- COMBINE powdered sugar and water in small bowl; stir until smooth. Dip tops of doughnuts in glaze. Invert on wire racks until glaze is set.
