Buttermilk Doughnuts

Name: Buttermilk Doughnuts
Yield: Makes 15 to 17 doughnuts
Ingredients: 3 1/2 cups (17½ ounces/496 grams), unbleached all-purpose flour, divided; 1 cup (7 ounces/198 grams), granulated sugar; 2 teaspoons, baking powder; 1/2 teaspoon, baking soda; 1 1/2 teaspoons, fresh grated nutmeg; 1 teaspoon, table salt; 3/4 cup, buttermilk; 4 tablespoons, unsalted butter, melted; 2 , large eggs; 1 , egg yolk; 6 cups, vegetable shortening, for frying

Desserts or Baked Goods
Breakfast & Brunch

Appears in Cook's Illustrated March/April 1997

In just 45 minutes, you can fry up two dozen robust country doughnuts with great crunch and flavor. The secrets to success are the right dough and the right frying medium.

SERVES Makes 15 to 17 doughnuts

TIME 45 minutes

Why This Recipe Works

This is a members' feature.