Jim Coleman Recipes

Buttermilk Doughnuts

For this recipe you will need:

• 2 cups buttermilk
• 2 large eggs, beaten
• 1 cup granulated sugar
• 5 cups sifted flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon nutmeg
• ¼ teaspoon cinnamon
• ½ cup butter or shortening, melted
• Oil for frying

Combine the buttermilk, eggs, and sugar. Set aside. Mix together dry ingredients. Add the buttermilk mixture to the dry ingredients and stir. Stir in the melted butter or shortening and knead until a soft dough forms. Roll out dough on a lightly floured surface to approximately ¾-inch thickness (roll thin for best results). Cut with a 2-½ inch or larger doughnut cutter. In a deep-fat fryer or electric skillet, heat oil to 375° F. Fry the doughnuts on each side for approximately 1 minute or until golden brown. Drain on paper towels. Dip in a powdered sugar glaze while hit and decorate with nuts or candy sprinkles if desired

For the Glaze:

• 3 cups powdered sugar
• 1 Tablespoon margarine, softened (optional)
• ½ teaspoon vanilla
• Milk or water

Combine the powder sugar, margarine, and vanilla in a mixing bowl. Mix well and add just enough mild or water until glaze is the consistency you desire. (A thinner consistency will produce a thin glaze on the doughnuts or a thicker consistency will be more like a frosting.)