BUTTERMILK CAKE DOUGHNUTS
Ingredients
3 1/3 cups all purpose flour plus extra for rolling
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons shortening or softened unsalted butter
2 eggs
3/4 cup Banner Butter or other high quality full fat buttermilk
Canola oil for frying
Makes about 1 dozen
Beat 1 1/2 cups of the flour and remaining ingredients in a bowl of a stand mixer and mix on low speed for 30 seconds. Scrape sides of bowl with a spatula, raise mixer to medium speed, and continue to mix for 2 minutes. Stir in remaining flour and turn dough onto a well floured board or counter. Roll dough around lightly to coat with flour to prevent sticking.
Using a rolling pin, roll dough to 1/8“ thick. Cut with a floured doughnut cutter, you should get 12 pieces.
Heat canola oil (2-3 inches) in a 4 1/2 quart saucepan to 375 degrees. Slide doughnuts into hot oil with a wide metal spatula. Turn the doughnuts as they rise to the surface. Fry until golden brown, 1-2 minutes on each side. Remove from oil and drain on paper towels. Serve immediately, plan or roll in confectioners sugar.
***disclaimer: best dunked in morning coffee!
