Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch
- 3 1/2 cups flour
- 1 2/3 cups sugar
- 3 tbsp. freshly grated nutmeg
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 3/4 tsp. baking soda
- 1 egg
- 1 egg white
- 1 cup buttermilk
- 4 tbsp. unsalted butter, melted
- Canola oil for frying
Preparation time 30mins
Cooking time 40mins
1. In a medium bowl, whisk together flour, 2/3 cup sugar, 1 tbsp. nutmeg, baking powder, salt, and baking soda; se aside.
2. In a bowl, whisk together egg and egg white until frothy, Whisk in buttermilk and butter.
3. Stir buttermilk mixture into dry ingredients to form a dough.
4. Transfer dough to a floured surface; gently roll to 1/2" thickness.
5. Using a floured 3 1/4" round cookie cutter, cout our rounds of dough and transfer to parchment paper-lined baking sheets.
6. Gather dough scraps, knead briefly to form a ball; flatten and cut out more rounds. Repeat until all dough is used.
7. Using a 1 3/8" round cookie cutter, cut out center of each round.
8. Chill doughnuts and holes for 30 minutes. Meanwhile, combine remaining sugar and nutmeg in a large paper bag, set aside.
9. Our oil into a 6 qt. Dutch oven to a depth of 2"; heat over medium-high heat until a deep=fry thermomter reads 325.
10. Working in small batches, fry doughnut and holes, turning, until golden brown., 2-3 minutes dor doughnuts and 1/2 minutes for holes.
11. Using tongs, transfer doughnuts to a wire rack to drain.
12. Shake doughnuts and holes in the paper bag to coat in the nutmeg-sugar.