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BUTTERMILK
DOUGHNUTS,
M AKES 18-20 DOUGHNUTS
1 can (48 oz.) solid, all-vegetable shortening
4 cups all-purpose flour, divided
l-1/4
cups sugar
2 tsp. baking powder
1 tsp. ground nutmeg
112
tsp. ground cinnamon
l/2
tsp. baking soda
3
eggs
1 cup buttermilk
5 Tbsp. unsalted butter, melted
l/2
tsp. vanilla extract
Confectioners’ sugar for garnish, optional
1. In large bowl of electric stand mixer, combine 1 cup flour, the
sugar, baking powder, nutmeg , cinnamon and soda. In a small
bowl, combine eggs, buttermilk, melted butter and vanilla. At
medium speed, add egg mixture to flour mixture beating just until
smooth. Reduce mixer to low and beat in remaining flour, scraping
down side of bowl with a rubber spatula. (Mixture will be a cross
between a batter and a dough.) Cover and refrigerate 1 hour.
2. Scoop vegetable shortening into fryer. Set fryer temperature to
35O”F/177”C to melt shortening; when shortening has melted,
set fryer temperature to
375”F/19O”C.
3. Turn cold dough out onto a clean floured surface and with a
floured rolling pin, roll out to l/2-inch thick. Use a floured
2-l/2
to 3-inch round doughnut cutter to cut; re-roll scraps, l/2-inch
thick and cut with re-floured cutter.*
4. Raise fryer basket to highest position, add 4 dough rings to basket;
close cover and lower basket into hot shortening. Fry doughnuts
about 1 minute, until golden brown, lift basket, and use a metal
slotted spoon to turn doughnuts; lower basket and cook an
additional 50 seconds to 1 minute, until golden brown.
5. Remove doughnuts to paper towel-topped wire rack to cool
slightly; sprinkle, if desired, with confectioners’ sugar.
6. Allow shortening to return to temperature, then repeat procedure
with remaining dough.
*
Use doughnut boles as scraps to re-roll or keep to fry separately,
4 to 5 at a time, about 30 seconds, after all doughnuts have been fried.
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