Old-Fashioned Buttermilk Doughnuts
“Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist.” — June Jones, Harveyville, Kansas
| Servings | Prep Time | Cook Time |
| 2-1/2dozen | 20minutes | 5minutes/batch |
| Servings | Prep Time |
| 2-1/2dozen | 20minutes |
| Cook Time |
| 5minutes/batch |
Ingredients
- 2 cups mashed potatoes without added milk and butter
- 2 large eggs room temperature
- 1-1/4 cups sugar
- 2/3 cup buttermilk
- 1/4 cup butter melted
- 1 tbsp grated lemon zest
- 4 cups all-purpose flour
- 3 tsp baking powder
- 2 tsp salt
- 2 tsp ground nutmeg
- 1/4 tsp baking soda
- Oil for deep-fat frying
- Topping
- 1-1/2 tsp ground cinnamon
- 1/2 cup sugar
Portions: dozen
Units:
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Ingredients
Portions: dozen
Units:
|
Instructions
- In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well.
- Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.
Recipe Notes
Nutrition Facts
1 doughnut with 1 doughnut hole: 184 calories, 7g fat (2g saturated fat), 18mg cholesterol, 232mg sodium, 27g carbohydrate (12g sugars, 1g fibre), 3g protein.
