| BUTTERMILK DOUGHNUTS |
|
|
|
Makes 1-1/2 to 2 dozen doughnuts and doughnut holesDoughnuts: 3-1/2 cups unsifted 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 Butter Flavor* CRISCO Stick or 1/4 cup Butter Flavor CRISCO all-vegetable shortening 2 eggs 1 teaspoon vanilla CRISCO Oil** for frying Glaze: 1 cup confectioners' sugar 2 tablespoons hot water For doughnuts, combine 2 cups of the flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, buttermilk, shortening, eggs and vanilla in large mixing bowl. Beat at low speed of electric mixer until blended. Beat at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight. 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. Heat 2 inches oil to 375ºF in deep-fat fryer or deep saucepan. Fry a few doughnuts at a time in hot shortening, 1 minute on each side, or until golden brown. 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 in plastic bag of confectioners' sugar. For glaze combine confectioners' sugar and water in small bowl; stir until smooth. Dip tops of doughnuts in glaze. Invert on wire racks until glaze is set. *Butter Flavor Crisco is artificially flavored. **Use your favorite Crisco Oil product. |
