Click on a category to see more recipes in this category
Ingredients
3 1/2 Cups all-purpose flour
1 Cup sugar
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1 1/2 Teaspoons ground nutmeg
1 Teaspoon salt
3/4 Cup buttermilk
4 Tablespoons unsalted butter, melted and cooled
2 Large eggs plus one egg yolk
6 Cups vegetable shortening (Crisco)
Instructions
Use a stand mixer with a paddle attachment to mix together 1 cup of flour, sugar, baking powder, baking soda, nutmeg, and salt on low speed.
Combine buttermilk, butter, and eggs an mix to blend.
Add wet ingredients to the dry and mix on medium speed for about 30 seconds.
With speed on low, gradually add remaining 2 1/2 cups flour, mixing just until combined. Stir batter with a rubber spatula a few times just to make sure everything is evenly mixed. Dough should be moist and tacky.
Place shortening in a Dutch oven and heat to 375�F.
Place dough on a lightly floured surface. Flour a rolling pin and roll dough out to a 1/2� thickness.
Using a heavily floured doughnut cutter, cut out rings, reflouring the cutter each time.
Gather scraps together and roll out again to cut more doughnut rings.
Cook 4 rings at a time, flipping them over as they rise to the surface, about 50 seconds per side. Drain on a wire rack. Before frying another batch, make sure oil temperature has returned to 375�F.
Makes about 15 donuts