Cinnamon-Sugared Buttermilk Doughnuts

Name: Cinnamon-Sugared Buttermilk Doughnuts
Yield: Makes 15 to 17 doughnuts
Ingredients: 3 1/2 cups (17 1/2 ounces; 496 grams), unbleached all-purpose flour, divided; 2 cups (14 ounces; 397 grams), sugar, divided; 1/2 teaspoon, baking soda; 2 teaspoons, baking powder; 1 teaspoon, table salt; 1 1/2 teaspoons, fresh grated nutmeg; 3/4 cup, buttermilk; 4 tablespoons, unsalted butter, melted; 2 , large eggs; 1 , egg yolk; 6 cups, vegetable shortening for frying; 1 1/2 tablespoons, ground cinnamon

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Appears in Cook's Illustrated March/April 1997

Desserts or Baked Goods

Breakfast & Brunch

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.

SERVESMakes 15 to 17 doughnuts

TIME50 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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