Updated 12/09/2012 05:00 AM
Recipe: Homemade Buttermilk Doughnuts
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makes about 3 dozen 2 1/2-inch doughnuts
approx. 5-6 cups vegetable oil
2 large eggs
1 egg yolk
3/4 cup sugar
1 tsp vanilla extract
1 cup buttermilk
3 Tbs vegetable oil
4 1/3 cup all-purpose flour
1 Tbs baking powder
1 tsp baking soda
1 tsp kosher salt (or 1/2 tsp table salt)
1/4 tsp ground nutmeg
cinnamon sugar to coat fried doughnuts (optional but great!)
Add about 3-inches of vegetable oil to a large, heavy bottomed pot on the stovetop and slowly bring that up to 350 degrees on medium heat.
While you are keeping your eye on the warming oil, use an electric mixer with a wire whisk attachment to beat together 2 large eggs, 1 egg yolk, 3/4 cup sugar and 1 tsp vanilla until it is lightly colored and fluffy.
Next, combine 3 Tbs vegetable oil with 1 cup of buttermilk and then use a mixing bowl to combine 4 1/3 cups all-purpose flour with 1 Tbs baking powder, 1 tsp baking soda, 1 tsp kosher salt and 1/4 tsp ground nutmeg and mix it up.
Switch out the wire whisk attachment for a paddle attachment on the electric mixer and then alternately add the dry and wet ingredients and slowly mix to combine.
The dough will be kind of sticky at this point but that's okay.....and you'll want to put it on a well floured surface....sprinkle a little more flour over the top......and use a rolling pin to roll it out until it is about 1/2-inch thick.
At this point you'll want to use a 2 1/2-inch doughnut cutter to cut the dough into doughnut shapes.........and then add a few doughnuts at a time to the 350 degree vegetable oil.
Let them cook for 2-3 minutes per side until they're nicely browned and cooked through......and then drain them on a cookie rack on top of a sheet tray.
While the cooked doughnuts are still nice and hot you can toss them in a bowl of cinnamon sugar to coat as you go.
Coat the cutting edge of the doughnut cutter with flour before cutting doughnuts to keep the dough from sticking.
Re-roll the leftover dough (after cutting it all into doughnuts) and repeat the process until all the dough has been used.
You may need to adjust the heat on the oil occasionally while the doughnuts are frying as the temperature drops or rises.....try to keep it as close to 350 degrees as possible.