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Buttermilk Doughnuts

buttermilk-doughnuts

Cook Time: 5 Min

Yield: N/A

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buttermilk-doughnuts

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 All-Vegetable Shortening
  • 2 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • Crisco® Pure Vegetable Oil
  • GLAZE
  • 3 C. powdered sugar
  • 2 Tbsp. hot water

Directions

  1. 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.
  2. BEAT at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Buttermilk Doughnuts

buttermilk-doughnuts

Cook Time: 5 Min

Yield: N/A

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 All-Vegetable Shortening
  • 2 large eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • Crisco® Pure Vegetable Oil
  • GLAZE
  • 3 C. powdered sugar
  • 2 Tbsp. hot water

Directions

  1. 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.
  2. BEAT at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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