Buttermilk Doughnuts

Name: Buttermilk Doughnuts
Yield: Makes 15 to 17 doughnuts
Ingredients: 3 1/2 cups (17 1/2 ounces), unbleached all-purpose flour, divided; 1 cup (7 ounces), 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

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Appears in Cook's Illustrated March/April 1997

Desserts or Baked Goods

Breakfast & Brunch

SERVESMakes 15 to 17 doughnuts

TIME45 minutes

WHY THIS RECIPE WORKS

One of the secrets to the best buttermilk doughnut recipe was the right frying medium. Vegetable shortening in the form of Crisco produced a much less greasy doughnut than vegetable oil or peanut oil. Temperature was important, too, for our...

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