nutmeg doughnuts

Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch

nutmeg doughnuts
nutmeg doughnuts

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

24

doughnuts

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

24

servings

Ingredients

  • 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

Directions

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.

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