Buttermilk Doughnuts
20 comments
Appears in Cook's Illustrated March/April 1997
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...