Doughnuts: Cakey Buttermilk Doughnuts
Source of Recipe
vicboop
List of Ingredients
- 2 large eggs
- 1 cup sugar
- 1 cup buttermilk
- 3 tablespoons sweet butter, melted
- 3 1/2 cups flour
- 1 tablespoon baking powder
- 2 teaspooons vanilla
- Vegetable oil for frying
- Confectioners' sugar for dusting, optional
Instructions
- 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.
- In another bowl, sift the flour, baking powder and salt. Add the egg mixture and vanilla and beat until combined (Don't over work the dough).
- Let the dough rest in the refrigerator for 20 minutes.
- Pour oil in a large heavy pot 2 to 3 inches and place it over a medium high heat. (see note below). Heat oil to 370 degrees.
- While the oil is heating, roll the dough out on a lightly floured surface to 1/4 inch thick. Using a floured 2 1/2 inch 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.
- 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.
- Use a slotted spoon to remove from oil and set them on paper towels to drain any excess fat.
- Fry the doughnut holes, 30 seconds per side.
- Sprinkle the doughnuts with confectioners' sugar, glaze or cinnamon sugar.
- Note: It is best to use an electric fryer that you can regulate the heat to an ideal 365 to 370 degrees.
- Makes 20 doughnuts and 20 holes
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