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Buttermilk Doughnuts I
3 Eggs 1 1/2 c Sugar 3 tb Oil 1 1/2 c Buttermilk 1 ts Ground ginger 1 ts Ground nutmeg 1 ts Vanilla 1/2 ts Baking powder 1 ts Baking soda 1 ts Salt 5 1/2 c White flour, not sifted 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 don`t 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 |
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