Doughnuts, Buttermilk - Master Cookbook Recipe # 146

Name: Doughnuts, Buttermilk - Master Cookbook Recipe # 146
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2.5 dozen
Cuisine: Southern
Ingredients: 2 Tbsp shortening; 3/4 cup sugar; 2 large eggs; 4 cups all-purpose flour (sifted); 2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp nutmeg (optional); 1 cup buttermilk (or whole milk); Oil for frying (corn oil works great); 2 cups powdered sugar (sifted); 1/3 cup milk; 1 tsp vanilla extract

These buttermilk doughnuts rely on the reaction between the acidic buttermilk and the baking soda to create a light, cake-like texture. By chilling the dough, you ensure that the doughnuts don't soak up too much oil, resulting in a perfect golden crust every time.

This is recipe #146 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min Chill Time: 1 hr

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Ingredients

The Dough:
2 Tbsp shortening
3/4 cup sugar
2 large eggs
4 cups all-purpose flour (sifted)
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg (optional)
1 cup buttermilk (or whole milk)
Oil for frying (corn oil works great)
Vanilla Glaze:
2 cups powdered sugar (sifted)
1/3 cup milk
1 tsp vanilla extract

Instructions

Cream & Mix: In a mixing bowl, cream the shortening and sugar until smooth. Beat in the eggs thoroughly.
Dry Ingredients: In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and baking soda.
Combine: Gradually add the buttermilk and the wet egg mixture to the dry ingredients. Mix until the dough comes together and all dry flour is incorporated.
Chill: Cover the bowl with a damp cloth and refrigerate for at least one hour. This is the secret for making the dough easy to handle and roll.
Shape: On a lightly floured surface, roll the dough to 1/2-inch thickness. Cut out your doughnuts and doughnut holes.
Fry: Heat your oil to 370°F. Fry the doughnuts until golden brown, turning once to ensure even cooking. Drain on a wire cooling rack.
Glaze: Whisk the glaze ingredients until smooth. Dip the tops of the warm doughnuts into the glaze or toss them in powdered sugar.

Notes

Tammy’s Tip: "Don't skip that chilling step! If the dough is too warm, it'll be a sticky mess to cut out. And make sure your oil stays right around 370 degrees,if it's too cool, they'll be greasy, and if it's too hot, they'll burn before the middle is done. When you dip 'em in that vanilla glaze while they're still a little warm, it's just pure heaven!"