Buttermilk Doughnuts

By pavaldez

Ingredients

• DOUGHNUTS
• 3 1/2 cups Pillsbury BEST® All Purpose Flour, divided
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 3/4 cup buttermilk
• 1/4 cup Crisco® Butter Shortening
• OR 1/4 stick Crisco® Butter Flavor
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Crisco® Pure Vegetable Oil, for deep frying
• GLAZE
• 3 cups powdered sugar
• 2 tablespoons hot water

Preparation

Step 1

DOUGHNUTS
1.COMBINE 2 cups flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, buttermilk, 1/4 cup shortening, eggs and vanilla; beat at low speed until blended.

2.BEAT at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight.

3.DIVIDE dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with floured 2 3/4 to 3-inch doughnut cutter. Reserve doughnut holes.

4.HEAT 2 inches oil to 375°F in deep fryer or deep saucepan. Fry a few doughnuts at a time, 1 minute on each side, or until golden brown.

5.FRY doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels. Serve plain; dip tops in glaze or cool and shake with powdered sugar in food storage bag.

GLAZE
1.COMBINE powdered sugar and water in small bowl; stir until smooth.

2.Dip tops of doughnuts in glaze. Invert on wire racks until glaze is set.