The BEST BUTTERMILK DOUGHNUTS
2 eggs
1 c. granulated sugar
1/4 c. cooking oil
1 tsp. vanilla
4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk
Beat eggs until thick and lemon colored. Add the granulated sugar and beat until
smooth. Stir in the 1/4 cup cooking oil and the vanilla. Thoroughly stir together
dry ingredients. Add to egg mixture alternately with buttermilk. Turn out onto a
lightly floured surface and roll to 1/2" thickness. Cut with a floured doughnut cutter.
Fry in deep hot oil, 375 degrees, until golden brown, about 3 minutes, turning once.
Drain on paper toweling. Serve plain or sprinkled with granulated or powdered sugar.
Makes 24 doughnuts. Enjoy.
2 eggs
1 c. granulated sugar
1/4 c. cooking oil
1 tsp. vanilla
4 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 c. buttermilk
Beat eggs until thick and lemon colored. Add the granulated sugar and beat until
smooth. Stir in the 1/4 cup cooking oil and the vanilla. Thoroughly stir together
dry ingredients. Add to egg mixture alternately with buttermilk. Turn out onto a
lightly floured surface and roll to 1/2" thickness. Cut with a floured doughnut cutter.
Fry in deep hot oil, 375 degrees, until golden brown, about 3 minutes, turning once.
Drain on paper toweling. Serve plain or sprinkled with granulated or powdered sugar.
Makes 24 doughnuts. Enjoy.
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