Buttermilk Doughnuts

These Buttermilk Doughnuts, with their light but spicy taste, will be popular with the entire family. A deep-fat thermometer will ensure that the doughnuts are properly cooked and temptingly fluffy.

3 eggs

8 oz. sugar 1½ oz. butter, melted 6 fl. oz. commercial

buttermilk 1 lb. 2½ oz. flour

2 teaspoon ground nutmeg 2 teaspoon ground allspice

1 teaspoon bicarbonate of soda

12 teaspoons baking powder

1 ½ teaspoons salt

sufficient oil or fat for deep-frying

In a large mixing bowl, use a rotary beater or wire whisk to beat the eggs until they are thick and pale yellow. Gradually

beat in the sugar. Then stir in the butter and half the buttermilk.

With a metal spoon, fold the flour, nutmeg, allspice, soda, baking powder and salt into the egg mixture until all the ingredients are well combined and a smooth dough is formed. Add more buttermilk if necessary.

Cover the bowl with a cloth or plate and place it in the refrigerator. Leave the dough to chill for 30 minutes.

Turn the dough out on to a well-floured board. Using a floured rolling pin, roll the dough out until it is about 3-inch

thick. With a floured pastry cutter, cut rounds of the dough 22 to 3 inches in diameter. Cut a small hole out of the centre of each round.

Heat the oil or fat to 375°F (190°C) in a deep frying-pan.

Fry 2 or 3 of the dough rounds in the hot fat for 3 minutes on each side, or until both sides are golden brown.

With a slotted spoon, remove the doughnuts from the pan and drain on kitchen paper towels. Serve them hot or cold.

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