Buttermilk Doughnuts

These are so yummy and perfect for fall days.

2 hours | 1½ hours prep
14 doughnuts

• 1 tablespoon dry active yeast
• 1/2 cup warm water
• 1/2 cup buttermilk
• 3 tablespoons shortening, melted (DO NOT use oil)
• 3 tablespoons sugar
• 2 1/2-3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• vegetable oil
• 2 1/2 cups sifted powdered sugar
• 1/4 cup milk

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
2. Add buttermilk, shortening, sugar and 1 1/2 cup flour, baking powder and salt; mix well.
3. Add enough remaining flour to make a soft dough.
4. Turn dough onto a floured surface and knead several times.
5. Roll dough to 1/2 inch thick and cut with a 2 1/2 inch doughnut cutter.
6. Place doughnuts on lightly floured surface, cover and let rise 45 minutes or until double in bulk.
7. Heat 2-3 inches of oil to 375°F.
8. (I use my Fry Daddy) Drop in 4 or 5 doughnuts at a time.
9. Cook about 2 minutes or until lightly golden in color, turning once.
10. Drain well on paper towels.
11. Combine 2 1/2 cups powdered sugar with 1/4 cup milk, stir until smooth.
12. Dip each doughnut in glaze while still warm; allow excess glaze to drip off.
13. Cool on wire rack or serve warm.

Nutrition Facts
Serving Size 1 doughnuts 68g
Recipe makes 14 doughnuts)
Calories 208
Calories from Fat 29 (14%)
Amount Per Serving %DV
Total Fat 3.3g 5%
Saturated Fat 0.9g 4%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 256mg 10%
Potassium 61mg 1%
Total Carbohydrate 42.3g 14%
Dietary Fiber 0.8g 3%
Sugars 24.2g
Protein 3.1g 6%