Buttermilk Nutmeg Drop Doughnuts Food

BUTTERMILK DOUGHNUTS DONUTS

Steps:

• Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
• Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
• Add enough remaining flour to make a soft dough.
• Turn dough onto a floured surface and knead several times.
• Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
• Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
• Heat 2-3 inches of oil to 375°F.
• (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
• Cook about 2 minutes or until lightly golden in color, turning once.
• Drain well on paper towels.
• Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
• Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
• Cool on wire rack or serve warm.

EASY "DROP" DOUGHNUTS

Steps:

• Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
• Add oil, milk, egg and vanilla and mix well.
• Heat oil to (?) degrees. Drop by spoon into hot oil.
• Fry until light brown on both sides turning once.
• Drain well on paper towels or brown paper bag.
• Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.

DINER-STYLE POWDERED BUTTERMILK DOUGHNUTS

Steps:

• 1. In a medium bowl, soft together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the sugar and stir the dry ingredients with a whisk until combined.
• 2. In a medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla until blended. Make a well in the center of the flour mixture and pour the buttermilk mixture into it. Using a rubber spatula, stir until the moxture forms a soft, moist dough. Dust a work surface with flour. Scrape the dough onto the work surface and lightly sprinkle the top of the dough with flour. Gather the dough into a ball and knead it gently 5 or 6 times, or until smooth. Roll or pat the dough into a round roughly 10 inches in diameter and 1/2 inch thick. Transfer the round to a baking sheet, cover it with plastic wrap, and place it in the freezer for 15 minutes, or until firm.
• 3. Using a 3-inch doughnut cutter (or a 3-inch round biscuit cutter and a 3/4-inch cutter or pastry tip for the hole), cut out 7 doughnuts and holes from the dough. Gather the scraps together, reroll 1/2-inch thick, and cut out 3 more doughnuts and as many holes as possible. Place the doughnuts and holes on a baking sheet or 2 plates, cover with plastic wrap, and refrigerate while heating the oil for frying.
• 4. Pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3 inches. heat the oil to 370 degrees F. Line a baking sheet with paper towels.
• 5. Fry the doughnuts and holes in small batches, turning once, for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to the paper towels to drain, then place on a wire rack to cool completely.
• 6. When the doughnuts and holes are completely cool, place the confectioners' sugar in a medium bowl. Generously dredge the doughnuts and holes in the sugar, shaking off the excess. Serve the same day.

DROP DOUGHNUTS

Steps:

• Heat oil (2-3") in Dutch oven to 375°F
• Mix flour, sugar, salt, baking powder, nutmeg and baking soda.
• in large bowl. Add oil, buttermilk and egg; beat with fork until smooth.
• Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil.
• Fry about 3 minutes or until golden brown on both sides; drain on paper towels.
• Immediately roll in sugar.