Cake-like buttermilk doughnuts are fried and topped with an optional vanilla sugar glaze. Decorate with nuts or candy sprinkles, if desired.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Whisk buttermilk, white sugar, and eggs together in a bowl. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon together in another bowl. Stir buttermilk mixture into flour mixture until combined; add butter and knead until a soft dough forms.
Turn out dough onto a lightly floured work surface and roll to 1/4-inch thick. Cut dough into doughnut shapes using a 2 1/2-inch doughnut cutter.
Beat confectioners' sugar, margarine, and vanilla extract together in a bowl until smooth. Gradually add milk, stirring constantly, until desired glaze-consistency is reached.
Working in batches, cook doughnuts in hot oil until golden brown, about 1 minute per side. Transfer cooked doughnuts to a paper-towel lined plate to drain. Dip hot doughnuts into glaze to coat.
Per Serving: 172 calories; protein 2.7g; carbohydrates 30g; fat 4.7g; cholesterol 17.7mg; sodium 188.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.