A buttermilk cake doughnuts recipe flavored with nutmeg and vanilla. Serve warm for breakfast or brunch plain or dipped in sugar or a glaze. Make the dough the night before so it has a chance to rest and fry them in the morning.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast
Cuisine: American
Keyword: buttermilk cake doughnuts
Servings: 36
Author: Laura Warnke
Equipment
Large Mixing Bowl
Deep Fryer or Large Deep Frying pan or cast iron skillet
Vegetable oil for frying
Ingredients
1cupbuttermilk
3eggs
1-1/4cupsugar
1/4cupbuttermelted
4cupsall-purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/2teaspoonnutmeg
1teaspoonvanilla
Instructions
In a large mixing bowl, combine the buttermilk, eggs, sugar, and melted butter and mix well.
Add all remaining ingredients and mix well.
Chill overnight in a covered bowl.
Roll out on a floured surface to 1/2" thick and cut with a 2-1/2" to 3" round doughnut cutter.
Fry in hot vegetable oil, about 4" deep, at 370-380 degrees until golden brown. Maintain a constant temperature for the vegetable oil.
Remove and drain on a few layers of paper towel. Serve warm. Glaze, sugar or frost the doughnuts to your liking.
Notes
Makes 3 dozen.Make sure the oil does not get too hot, or the doughnuts will get too dark on the outside and barely cooked on the inside.Be sure to fry the doughnut holes too!