Recipe of the Day

Buttermilk Doughnuts

For a chewier doughnut with a less crisp exterior, add 1⁄4 cup of flour. The dough can be made by hand, using a large bowl with a wooden spoon, or in a mixer as directed. Doughnuts rolled from scraps will be a little drier and less crisp than those cut from the first roll. You will need at least a 6-quart Dutch oven for this recipe. These doughnuts are best eaten very warm, as soon out of the pot as possible.

1. Line baking sheet or wire rack with paper towels. Using stand mixer fitted with paddle, mix 1 cup flour, sugar, baking soda, baking powder, salt, and nutmeg on low speed to combine.
2. Mix buttermilk, butter, eggs, and egg yolk in liquid measuring cup. Add wet ingredients to dry ingredients and beat on medium speed until smooth, about 30 seconds. Decrease speed to low, gradually add remaining 2-1⁄2 cups flour, and mix until just combined, about 30 seconds. Stir batter once or twice with wooden spoon or rubber spatula to ensure all liquid is incorporated. (Dough will be moist and tacky, a cross between cake batter and cookie dough.)
3. Heat shortening in Dutch oven over medium-high heat to 375 degrees. Meanwhile, turn dough out onto lightly floured counter. Roll out dough with heavily floured rolling pin to 1⁄2-inch thickness. Cut out dough rings with heavily floured doughnut cutter, reflouring between cuts. Transfer dough rounds to baking sheet or large wire rack. Gather scraps and gently press into disk; repeat rolling and stamping process until all dough is used. (Cut doughnuts can be covered and stored at room temperature for up to 2 hours.)
4. Carefully drop dough rings, 4 or 5 at a time, into hot fat. Turn doughnuts as they rise to surface with tongs, wire skimmer, or slotted spoon, frying doughnuts until golden brown, about 50 seconds per side. Drain on prepared baking sheet or wire rack. Repeat frying, returning fat to temperature between each batch. Serve.

SUGARED BUTTERMILK DOUGHNUTS
Regular confectioners’ sugar breaks down into a gummy glaze on the doughnuts, but Snow White Non-Melting Sugar makes a long-lasting coating.
Let fried doughnuts cool about 1 minute, then toss in 1 cup nonmelting sugar to coat.

CINNAMON-SUGARED BUTTERMILK DOUGHNUTS
Mix 1 cup sugar with 1-1⁄2 tablespoons cinnamon in small bowl. Let fried doughnuts cool about 1 minute, then toss in cinnamon sugar to coat.