Homemade doughnuts are the ultimate comfort food. Warm, fluffy, sweet, melt-in-your-mouth perfection. Surprisingly, they are also fairly easy to make. I think the key to success is using in a Fry Daddy. It keeps the oil at the perfect temperature, which prevents the dough from absorbing too much oil. A word to the wise, don’t try substituting ANY of the ingredients called for or you’ll regret it. Don’t ask how I know…
Buttermilk Doughnuts
1 Tbls. dry active yeast
1/2 cup warm water
1/2 cup buttermilk
3 Tbls. shortening, melted
3 Tbls. sugar
2 1/2-3 cup flour
3 tsp. baking powder
1 tsp. salt
Vegetable oil for frying
2 1/2 cup sifted powder sugar
1/4 cup milk
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, melted shortening and sugar.
In a separate bowl combine 1 1/2 cup flour, baking powder and salt; mix into wet ingredients using a wooden spoon. Add enough remaining flour to make a soft dough.
Turn dough onto a floured surface and knead several times. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter. Place doughnuts on lightly floured surface, (I use cookie sheets) cover and let rise 45 minutes or until double in bulk. Heat 2-3 inches of oil to 375°F. Drop in 2-3 doughnuts at a time. Cook about 2 minutes or until lightly golden in color, turning once. Drain well on paper towels.
Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth. Dip each doughnut in glaze while still warm; allow excess glaze to drip off. Cool on wire rack or serve warm.
Yields 12-14 doughnuts