This is a basic buttermilk version turned out pretty good. I have not tried other recipes as this was my first attempt in years. I found that without a real donut cutter it was tricky to find a way to make real shaped ones, so I opted to make mostly ‘donut holes’ using a small rimmed shot glass. I like bite sized better anyway.
In a large bowl:
2 beaten eggs
1 cup sugar
1 cup buttermilk (I substitute 1 cup milk with 1 TB lemon juice to get the same thick consistency-it works!)
3 tablespoons melted butter
Add: (mix before adding to liquid)
4 cups flour (very sticky dough)
1 tsp baking soda soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Roll out to 1/4 inch thick in smaller batches with generous amounts of flour-dough will be a soft dough, and you can cut with a donut cutter or whatever you happen to have that works. Jar rings, shot glass…..
Fry in hot oil turning as needed, drain on paper towels then sprinkle all over with powdered sugar. It kinda turns to a gooey glaze, especially when the donuts are still warm. Best when still crispy warm but yummy for dessert after dinner too.
Hot Oil should be 2-3 inches deep and hot enough to fry but not boiling or smoking. I use a dutch oven because it holds even heat well. You may need to add oil as you cook, you can always test the heat by putting a small dab of dough and watching the sizzle. It should brown at a minute or two on each side.
The Inquisitive Chef 