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Name: Buttermilk Doughnuts I
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30
Cuisine: American
Ingredients: 1 ts Vanilla; 1 1/2 c Sugar; 1/2 ts Baking Powder; 1 ts Salt; 1 ts Ground ginger; 1 ts Baking soda; 5 1/2 c White flour, not sifted; 3 Eggs; 1 1/2 c Buttermilk; 1 ts Ground nutmeg; 3 tb Vegetable oil

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INGREDIENTS

1 ts Vanilla
1 1/2 c Sugar
1/2 ts Baking Powder
1 ts Salt
1 ts Ground ginger
1 ts Baking soda
5 1/2 c White flour, not sifted
3 Eggs
1 1/2 c Buttermilk
1 ts Ground nutmeg
3 tb Vegetable oil

Donuts

INSTRUCTIONS

Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk with a wire whisk until the sugar is dissolved and the yolks are broken up and distributed. Add the spices, vanilla, baking powder, baking soda, and salt; mix well. Fold the flour into the mixture until the ingredients are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken by itself without needing more flour which would toughen the doughnuts. Drop half of the dough onto a floured board and knead lightly into a ball with folded ends underneath. Roll the dough into a round shape about 1/2 inch thick. Cut with a doughnut cutter. Knead the leftover dough into the second half of the mixture. Repeat kneading and rolling. Be very sparing with the flour. Dust the dough very lightly, but dont overflour. Your dough should not be sticky if left to rest for 5 to 10 minutes as instructed. Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts for about 1 1/2 minutes on each side. Makes 30 doughnuts and 30 holes. [YANKEE; June 1990] Posted by Fred Peters. * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN on 07-03-95 Posted to MC-Recipe Digest V1 #707 by Lisa Clarke on Aug 1, 9

NOTES

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Buttermilk Doughnuts I

1 ts Vanilla
1 1/2 c Sugar
1/2 ts Baking Powder
1 ts Salt
1 ts Ground ginger
1 ts Baking soda
5 1/2 c White flour, not sifted
3 Eggs
1 1/2 c Buttermilk
1 ts Ground nutmeg
3 tb Vegetable oil

Preheat fat fryer to 350F.  Mix the eggs, sugar, oil, and buttermilk with a  wire whisk until the sugar is dissolved and the yolks are broken up and  distributed.  Add the spices, vanilla, baking powder, baking soda, and  salt; mix well.  Fold the flour into the mixture until the ingredients are  no longer wet.  Let sit for 5 to 10 minutes. The batter will thicken by  itself without needing more flour which would toughen the doughnuts. Drop  half of the dough onto a floured board and knead lightly into a ball with  folded ends underneath. Roll the dough into a round shape about 1/2 inch  thick. Cut with a doughnut cutter. Knead the leftover dough into the second  half of the mixture.  Repeat kneading and rolling.  Be very sparing with  the flour.  Dust the dough very lightly, but dont overflour. Your dough  should not be sticky if left to rest for 5 to 10 minutes as instructed.  Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts  for about 1 1/2 minutes on each side.    Makes 30 doughnuts and 30 holes.    [YANKEE; June 1990]    Posted by Fred Peters.    * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN on 07-03-95    Posted to MC-Recipe Digest V1 #707 by Lisa Clarke <lisa@gaf.com> on Aug 1,  9

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Nutrition

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Serving Size: 1 Donut (69g)
Recipe Makes: 30 Donuts

Calories: 166
Calories from Fat: 32 (19%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.6g
Cholesterol 106.2mg		33 %
Sodium 96mg		3 %
Potassium 56mg		1 %
Total Carbohydrate 31g		9 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 30.9g
Protein 3.6g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 166

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