Hand cut Donuts
Preheat fat fryer to 350 degrees. 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 5-10 minutes. The batter will thicken by itself without needing more flour, which would toughen the doughnuts.
Drop half the dough onto a floured board and knead lightly into a ball with folded ends underneath. Roll the dough into a round shape ½ 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 don't overflour. Your dough should not be sticky if left to rest 5-10 minutes as instructed. Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts for about 1½ minutes on each side
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (67g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 117 (57%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 59.1mg||18 %|
|Sodium 73.6mg||3 %|
|Potassium 82.8mg||2 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 17.7g|
|Protein 4.4g||6 %|
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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.
Calories per serving: 207
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