This is my favorite doughnut recipe. Aside from sugar toppings, you can decorate these with glazes if you wish. The recipe makes 48, but they won’t last long – especially with grandchildren around. I can attest to that!
Yield: 4 dozen
2 cups granulated sugar
1/3 cup butter, melted
1 teaspoon vanilla extract
5 1/2 to 6 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher or sea salt
1 teaspoon ground nutmeg
2 cups buttermilk
Oil for deep-fat frying
Additional sugar, cinnamon-sugar or confectioners' sugar (optional)
In a large bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla extract; mix well.
Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.
On a lightly floured surface, roll dough to 1/2-inch thickness. Cut with a floured 3-inch doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F.
Fry doughnuts, a few at a time, for 1 minute on each side or until golden.