Buttermilk Doughnuts

14 ingredients
6 steps

Ingredients

  • 3 1/2 cups Pillsbury BEST All Purpose Flour
  • 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 Flavor All-Vegetable Shortening OR 1/4 stick Crisco(R) Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs lightly beaten
  • 1 teaspoon vanilla extract
  • Crisco Pure Vegetable Oil
  • 3 cups powdered sugar
  • 2 tablespoons hot water

Directions

  1. 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. 2
    BEAT at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight.
  3. 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. 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. 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.
  6. 6
    COMBINE powdered sugar and water in small bowl; stir until smooth. Dip tops of doughnuts in glaze. Invert on wire racks until glaze is set.

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