The Donut’s Demise (a haiku)
Come, my sweet delight
Enter soft between my teeth
Perish on my tongue.
This is an easy recipe that you prep the night before you make them, so you can have them fresh and warm donuts for breakfast right from your own kitchen. I thought they were even better the next day! I hope you give them a try.
¡Enjoy!
Buttermilk Donuts
Soft cake donuts dunked in powdered sugar. You can't eat just one though I did try.
Servings 10
Ingredients
- 1 cup sugar
- 2 large eggs
- 1 tsp baking soda
- 1 cup buttermilk
- 3 tbsp butter
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 3 3/4 cups unbleached flour
- 1/4 tsp nutmeg
- 6 cups vegetable shortening or lard for frying
- Confectioner's sugar
Instructions
- Beat sugar and eggs in a bowl until smooth.
- Stir baking soda into buttermilk then add to the bowl along with butter and vanilla and mix well.
- Add baking powder, flour, and nutmeg and stir until well combined.
- Refrigerate over night.
- Remove dough from refrigerator and place it on a well floured surface. This dough is very sticky.
- Roll the dough into a large circle about a 1/4" thick. Cut with a doughnut cutter.
- In a large pot heat shortening to 375°. Fry the donuts until golden brown and drain on paper towels.
- When cool, put confectioners' sugar in a paper bag, add a few donuts at a time and shake to coat the donuts.
- Enjoy!
Notes
Overnight resting time in the refrigerator.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
I'd love to hear from you!