#392 - Buttermilk Donuts

(by Shirley McNevich)

3 eggs
1 1/2 cups white sugar
1 1/4 TBSP butter
1 1/2 tsp. baking soda
3/4 tsp. cream of tartar
1 1/2 tsp. salt
1 1/2 cups buttermilk (or 1 1/2 TBSP cider vinegar in 1 1/2 cups milk)
1 tsp. vanilla
1 tsp. cinnamon

In a mixer, add eggs, white sugar, and butter--beat. Add baking soda, cream of tartar, salt and buttermilk--beat. Add vanilla and cinnamon, then slowly add flour and beat--if it gets too stiff for mixer, continue by hand. Dough should be dull, not shiny--if still shiny, continue to stir with spoon. Roll out on floured countertop--add flour on top of dough and roll to 1/4" thick. Cut using the top of a glass for the large cut, then a soda bottle cap to cut out the donut hole (or use a donut cutter if you have one). Continue until dough is gone. Deep fry in canola oil (or at least an inch deep of canola oil in a deep frying pan on top of the stove). Deep fry at 400 degrees (or on top of the stove oil should be cooked on high until oil gets hot, then turn back to medium). Fry both the donuts and donut holes until bottoms get brown, then flip and fry on other side. Dry on paper towels and serve plain or add powdered sugar or powdered sugar/cinnamon to a bag and shake each donut/hole to coat.