The Doughnut Recipe

Buttermilk Doughnuts

3 Eggs

1 1/2 c Sugar

3 tb Oil

1 1/2 c Buttermilk or clabbered sour milk

1 ts Ground nutmeg

1 ts Vanilla

1/2 ts Baking powder

1 ts Baking soda

1 ts Salt

5 1/2 c White flour, not sifted

Preheat fat fryer to 350F. Mix the eggs, sugar, oil, and buttermilk

with a wire whisk until the sugar is dissolved and the yolks are broken

up and distributed. Add the spices, vanilla, baking powder, baking soda,

and salt; mix well. Fold the flour into the mixture until the ingredients

are no longer wet. Let sit for 5 to 10 minutes. The batter will thicken

by itself without needing more flour which would toughen the doughnuts.

Drop half of the dough onto a floured board and knead lightly into a ball

with folded ends underneath. Roll the dough into a round shape about 1/2

inch thick. Cut with a doughnut cutter. Knead the leftover dough into the

second half of the mixture. Repeat kneading and rolling. Be very sparing

with the flour. Dust the dough very lightly, but don't over flour. Your

dough should not be sticky if left to rest for 5 to 10 minutes as instructed.

Cook the doughnuts in hot oil, 1 inch deep in the pan. Brown the doughnuts

for about 1 1/2 minutes on each side. Makes 30 doughnuts and 30 holes.

We used clabbered sour milk, stirred the baking soda into it before adding to the other ingredients.

While warm, shake the doughnuts in a cinnamon/sugar mixture--if you have a paper bag, that works nicely.

These are sinfully good warm--and still good later on with a hot mug of something.

I'm abashed to say that in three days time we've made huge inroads on the ones we didn't give away.