Why This Recipe Works
One of the secrets to the best buttermilk doughnut recipe was the right frying medium. Vegetable shortening in the form of Crisco produced a much less greasy doughnut than vegetable oil or peanut oil. Temperature was important, too, for our buttermilk doughnut recipe. At 350 degrees, the dough absorbed too much oil; at 385 degrees the outside started to burn before the inside could cook through. We got our best results by bringing the oil up to 375 degrees before adding the doughnuts; it would fall back to 360-365 degrees once the doughnuts were dropped in.