Buttermilk Doughnuts

4.88 from 8 votes

Mom's tried and true recipe at least 60 years old, this vintage recipe will have your family begging for you to make them every weekend!

Course Breakfast & Brunch

Cuisine American

Keyword Buttermilk Donuts, Buttermilk Doughnuts

Prep Time 45

Cook Time 5

Refrigeration Time 30

Total Time 1 20

Servings

Calories 175kcal

In a blender, combine the granulated sugar, eggs, melted Crisco or oil, buttermilk, lemon juice, and vanilla.
In a large mixing bowl, sift 2 cups of flour with baking powder, baking soda, salt, and nutmeg.
Using a hand mixer, pout the wet into the dry ingredients and mix on medium speed until a sticky dough forms.
Using a wooden spoon, gradually stir in the remaining 2 cups of flour until it becomes stiff and pliable.
Cover donut dough and place in refrigerator to chill up to 30 minutes.
Remove dough from refrigerator and pat down and out with floured hands until round and approximately 1" thick.
Cut out doughnuts with cutter and set aside on floured board.
Once doughnuts are cut, add the Crisco to a large pot or fryer and bring to 375℉.
Gently place doughnuts in hot grease. Once they go into the grease, they will sink, then float up to the top, with the hot oil bubbling around them.
Cook for approximately 2 minutes per side, until golden brown. Repeat with cut dough until all donuts are fried.
Be sure oil does not get too cool or too hot. Oil will cool down slightly when dough is added, just bring it back to temperature after cooked donuts are removed and before more donuts are added.
Remove fried doughnuts from hot grease and transfer to a paper towel or paper bag lined cookie sheet.
Let any excess oil drain from doughnut and cool at least 5 minutes before handling.