Cinnamon-Sugared Buttermilk Doughnuts
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Appears in Cook's Illustrated March/April 1997
In just 45 minutes, you can fry up two dozen robust country doughnuts with great crunch and flavor. The secrets to success are the right dough and the right frying medium.
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...
