Buttermilk doughnuts recipe
This recipe for old-fashioned buttermilk doughnuts with nutmeg and vanilla can't be beaten. They taste great plain as well as rolled in sugar and cinnamon.
This recipe is from Phaidon's new title America: The Cookbook.
Ingredients
- 423 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 0.5 tsp freshly grated nutmeg
- 2 eggs
- 150 g sugar
- 2 tbsp lard or butter, melted
- 180 ml buttermilk
- 1 tsp vanilla extract
- 2 l lard or vegetable oil, for frying
- 14.9 oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 0.5 tsp freshly grated nutmeg
- 2 eggs
- 5.3 oz sugar
- 2 tbsp lard or butter, melted
- 6.3 fl oz buttermilk
- 1 tsp vanilla extract
- 3.5 pints lard or vegetable oil, for frying
- 14.9 oz plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 0.5 tsp freshly grated nutmeg
- 2 eggs
- 5.3 oz sugar
- 2 tbsp lard or butter, melted
- 0.8 cup buttermilk
- 1 tsp vanilla extract
- 8.5 cups lard or vegetable oil, for frying
Details
- Cuisine: American
- Recipe Type: Snacks
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- Sift the flour, baking powder, bicarbonate of soda, salt, and nutmeg into a bowl.
- In a separate large bowl, beat the eggs until foamy, whisk in the sugar gradually, and mix well.
- Whisk in the lard or butter, buttermilk and vanilla.
- Mix in the flour mixture a bit at a time, stirring well to combine.
- Scrape the dough into a clean container. Cover and chill in the refrigerator overnight.
- Line a baking sheet with baking paper and lightly dust with flour.
- Work with one half of the dough at a time (keep the other half chilled).
- On a very lightly floured surface (use as little our as possible; the dough should be sticky), roll the dough to a thickness of about 8 milimetres (1⁄3 inch).
- Cut with a 7.5-centimetre (3-inch) doughnut cutter or two biscuit cutters (one 7.5 cm/3-inch and one 3.2cm/1¼-inch).
- Place the doughnuts on the lined baking sheet.
- Repeat with the remaining dough while the oil is heating.
- In a large heavy pot or deep-fryer, heat the lard or oil to 190°C (375°F).
- Working in batches (do not crowd the pot), fry the doughnuts and the holes separately.
- The doughnuts will take about 2 minutes or a little less per side. The holes cook quickly; turn them as soon as you add them to the oil.
- Drain the doughnuts on paper towels. Eat plain or tossed with sugar.
America: The Cookbook is published by Phaidon; £29.95. Found out more on phaidon.com.
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