Buttermilk Cake Doughnuts
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!
- 4 eggs
- 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.
- Drain on paper towels.
- Roll in additional sugar if desired.
Yield: 4 dozen