Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Diner-style Powder Buttermilk Doughnuts




Source of Recipe


unknown


List of Ingredients




-- 3 1/2 cups cake flour
-- 1 teaspoon baking powder
-- 1/4 teaspoon baking soda
-- 1 1/2 teaspoons salt
-- 3/4 teaspoon cinnamon
-- 1/4 teaspoon freshly grated nutmeg
-- 3/4 cup granulated sugar
-- 3/4 cup buttermilk
-- 3 tablespoons unsalted butter, melted and cooled
-- 1 large egg, at room temperature
-- 2 teaspoons vanilla
-- Vegetable oil for frying
-- 1 cup powdered sugar, sifted



Recipe



In a medium bowl, sift together the flour, baking
powder, baking soda, salt, cinnamon and nutmeg.

Add the sugar and stir the dry ingredients with a whisk until combined.

In a medium bowl, whisk together the buttermilk, melted butter, egg
and vanilla until blended.

Make a well in the center of the flour mixture and pour the
buttermilk mixture into it. Using a rubber spatula, stir until the
mixture forms a soft, moist dough.

Dust a work surface with flour. Scrape the dough onto the work
surface and lightly sprinkle the top of the dough with flour. Gather
the dough into a ball and knead it gently 5 or 6 times, or until
smooth.

Roll or pat the dough into a round roughly 10 inches in diameter and
1/2 inch thick. Transfer the round to a baking sheet, cover it with
plastic wrap, and place it in the freezer for 15 minutes, or until
firm.

Using a 3-inch doughnut cutter (or a 3- inch round biscuit cutter and
a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts
and holes from the dough.

Gather the scraps together, reroll 1/2 inch thick, and cut out 3 more
doughnuts and as many holes as possible.

Place the doughnuts and holes on a baking sheet or 2 plates, cover
with plastic wrap and refrigerate while heating the oil for frying.

Pour the oil into a deep-fat fryer or large straight-sided saucepan
to a depth of 2 to 3 inches. Heat the oil to 370 degrees. Line a
baking sheet with paper towels.

Fry the doughnuts and holes in small batches, turning once, for 2 to
3 minutes, or until golden brown. Using a slotted spoon, transfer to
the paper towels to drain, then place on a wire rack to cool
completely.

When the doughnuts and holes are completely cool, place the powdered
sugar in a medium bowl. Generously dredge the doughnuts and holes in
the sugar, shaking off the excess.

Serve the same day.

Makes 10 doughnuts and about 16 doughnut holes.