Buttermilk doughnuts recipe

Details

• Cuisine: American
• Recipe Type: Snacks
• Difficulty: Easy
• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Serves: 6

Step-by-step

1. Sift the flour, baking powder, bicarbonate of soda, salt, and nutmeg into a bowl.
2. In a separate large bowl, beat the eggs until foamy, whisk in the sugar gradually, and mix well.
3. Whisk in the lard or butter, buttermilk and vanilla.
4. Mix in the flour mixture a bit at a time, stirring well to combine.
5. Scrape the dough into a clean container. Cover and chill in the refrigerator overnight.
6. Line a baking sheet with baking paper and lightly dust with flour.
7. Work with one half of the dough at a time (keep the other half chilled).
8. On a very lightly floured surface (use as little our as possible; the dough should be sticky), roll the dough to a thickness of about 8 milimetres (1⁄3 inch).
9. Cut with a 7.5-centimetre (3-inch) doughnut cutter or two biscuit cutters (one 7.5 cm/3-inch and one 3.2cm/1¼-inch).
10. Place the doughnuts on the lined baking sheet.
11. Repeat with the remaining dough while the oil is heating.
12. In a large heavy pot or deep-fryer, heat the lard or oil to 190°C (375°F).
13. Working in batches (do not crowd the pot), fry the doughnuts and the holes separately.
14. The doughnuts will take about 2 minutes or a little less per side. The holes cook quickly; turn them as soon as you add them to the oil.
15. Drain the doughnuts on paper towels. Eat plain or tossed with sugar.