The aroma of these delightful doughnuts will awaken memories of Grandmother's kitchen.
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8 1/2 to 9 cups all-purpose flour
2 cups sugar
2 cups buttermilk
1/3 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla
1/2 teaspoon almond extract
Sugar, if desired
*Substitute 2 tablespoons vinegar or lemon juice and enough milk to equal 2 cups. Let stand 5 minutes.
Combine 4 cups flour and all remaining ingredients except oil and additional sugar in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in enough remaining flour to make dough easy to handle.
Turn out dough onto lightly floured surface; knead 2 minutes or until smooth. (Do not over knead.)
Divide dough in half; roll each half to 3/8-inch thickness. Cut out doughnuts with lightly floured 2 1/2-inch doughnut cutter.
Heat 3 inches oil in deep fat fryer or Dutch oven to 375°F.
Place 2 to 3 doughnuts in hot oil. Fry 2-4 minutes, turning once, or until golden brown on both sides. Remove from oil; drain on paper towels. Repeat with remaining doughnuts. Sprinkle with sugar, if desired.
It is important to roll the dough to correct thickness. If rolled thicker, the doughnut though browned may not be cooked through. If rolled thinner, the doughnuts will be dry and over browned.
Explore reviews fromour online community
I need to add that the " donut recipe" I learned from my grandmother is "zeppole." These are "American" donuts , based on donuts brought here with Dutch settlers. I always make zeppole, these are something new.
I made this recipe, it was very fast and easy. The donuts were very good and I'm making it again .
Very tasty cake doughnut. I made 1/2 a batch with a hand mixer (dough hooks). I hand stirred the last amount of flour. I wondered how the almond extract would taste with the nutmeg. It was not overpowering. Best yet they still taste good the next morning, not greasy. Grandma's recipes are always good though!