Recipe: Buttermilk Doughnuts

Recipe: Buttermilk Doughnuts


Dry Ingredients:

1 1/2 cups all purpose flour
1/2 cup sugar
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt



Liquid Ingredients
1/2 cup buttermilk
2 large eggs
1/2 tsp vanilla

Melted Ingredients
2 tbl melted butter

Additional flour to form ball of dough and to dust work surface
Approximately 1/2 cup flour

Sugar Mixture to Coat Doughnuts
1/2 cup powdered sugar
1/2 cup granulated sugar

8 cups of peanut or other vegetable oil for frying doughnuts

Method:

1. Preheat approximately 8 cups of peanut or vegetable oil in heavy bottomed, deep pot to 365 F. (Use candy thermometer to determine oil temperature)

2. Combine dry ingredients in large mixing bowl.

3. In separate bowl, combine liquid ingredients (buttermilk, eggs & vanilla) and mix well.

4. Blend buttermilk mixture and melted butter into dry mix until dough is formed. The dough will be very sticky. (Sticky dough makes very light doughnuts.)

5. Let dough stand in bowl for approximately 5 minutes. NOTE: This allows dough to rise and absorb some of the moisture.

6. Sprinkle approx. 1/4 C flour over work surface. Turn dough out onto floured surface.

7. Sprinkle 1/4 C additional flour over dough. Do not mix flour into dough. (See image with asterix above.)

8. With hands or rolling pin gently press dough into rectangle (9"x7") approximately 3/4" thick. Add additional flour if dough surface becomes sticky.

9. Use cookie cutter to make doughnut rounds. Place tip of knife in center and gently swirl to create hole in middle of each doughnut. Dust finger tip with flour and poke it through opening swirling to increase size of hole.

10. Fry doughnuts in small batches for about 45 seconds on each side or until golden brown. NOTE: While frying first side, doughnut dough expands and splits on top. When doughnut bubbles & rises to top, turn over to fry other side. Once golden brown, transfer to paper towels and allow to cool until just warm.

11. Combine powdered sugar and granulated sugar in bowl. Toss doughnuts individually in sugar to coat.
Enjoy while still warm but eat in moderation!

Yield - approx. 12-16 doughnuts
(approx. 3" diameter)

NOTE: Before beginning, read through the entire recipe in order to familiarize yourself with the steps.