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CAKEY BUTTERMILK DOUGHNUTS

THESE DOUGHNUTS COME OUT BEAUTIFULLY TENDER AND PUFFY. REMEMBER TO NOT OVER WORK THE DOUGH OR THE RESULTS WILL BE DIFFERENT. THIS RECIPE WAS FOUND IN THE DAILY NEWS, SEPTEMBER 9, 1999.





List of Ingredients



• 2 LARGE EGGS
  
• 1 CUP SUGAR
  
• 1 CUP BUTTERMILK
  
• 3 TABLESLPOONS SWEET BUTTER MELTED
  
• 3 1/2 CUPS FLOUR
  
• 1 TABLESLPOON BAKING POWDER
  
• 2 TEASPOON VANILLA
  
• VEGETABLE OIL FOR FRYING
  
• CONFECTIONERS' SUGAR FOR DUSTING, OPTIONAL
  






Instructions



1. BEAT THE EGGS IN A LARGE BOWL UNTIL LIGHT AND LEMON COLORED. GRADUALLY ADD THE SUGAR, BEATING UNTIL THE MIXTURE IS THICK AND RIBBONY. STIR IN THE BUTTERMILK AND MELTED BUTTER.
   
2. IN ANOTHER BOWL, SIFT THE FLOUR, BAKING POWDER, SALT. ADD THE EGG MIXTURE AND VANILLA AND BEAT UNTIL COMBINED. (DON'T OVER WORK THE DOUGH).
   
3. LET THE DOUGH REST IN THE REFRIGERATOR FOR 20 MINUTES.
   
4. POUR OIL IN A LARGE HEAVY POT 2 TO 3" AND PLACE IT OVER A MEDIUM HIGH HEAT. ( SEE NOTE BELOW ) HEAT OIL TO 370°.
   
5. WHILE THE OIL IS HEATING, ROLL THE DOUGH OUT ON A LIGHTLY FLOURED SURFACE TO A 1/4" THICK. USING A FLOURED 2 1/2" DOUGHNUT OR BISCUIT CUTTER, CUT INTO ROUNDS. IF YOU DON'T HAVE A DOUGHNUT CUTTER HANDY, TAKE AN APPLE CORER AND CUT OUT THE CENTER. SAVE THE HOLES.
   
6. WHEN THE OIL HAS REACHED THE DESIRED TEMPERATURE. FRY THE DOUGHNUTS IN SMALL BATCHES UNTIL GOLDEN BROWN, TURNING ONCE, 1 1/2 MINUTES PER SIDE.
   
7. USE A SLOTTED SPOON TO REMOVE FROM OIL AND SET THEM ON PAPER TOWELS TO DRAIN ANY EXCESS FAT.
   
8. FRY THE DOUGHNUT HOLES, 30 SECONDS PER SIDE..
   
9. SPRINKLE THE DOUGHNUTS WITH CONFECTIONERS' SUGAR OR WITH REGULAR SUGAR, GLAZE OR CINNAMON SUGAR.
   
10. NOTE: IT IS BEST TO USE AN ELECTRIC FRYER THAT YOU CAN REGULATE THE HEAT TO AN IDEAL 365 TO 370°.
    
11. 20 DOUGHNUTS AND HOLES