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Buttermilk Doughnuts

Makes 10 doughnuts

• 2-½ cups all-purpose flour (divided use)
• 1-¼ cups sugar
• ¾ cup buttermilk
• 2 large eggs
• 2 tablespoons solid vegetable shortening, room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ teaspoon ground nutmeg
• Vegetable oil (for frying)
• Powdered sugar

Place 1-½ cups flour and 1-¼ cups sugar in a large bowl. Add buttermilk, eggs, shortening, vanilla, baking powder, baking soda, salt and nutmeg. Using an electric mixer, beat mixture until just smooth. Beat in remaining 1 cup flour. Cover and refrigerate at least 1 hour and up to 6 hours.

Turn dough out onto a floured work surface; roll to ½-inch thickness. Using 3-inch round cookie cutter, cut dough into rounds. Using 1-inch round cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.

Pour oil into large, heavy pot to depth of 5 inches. Heat oil to 350 degrees. Add three doughnuts at a time to oil and fry until golden, turning once, about 6 minutes total. Using slotted spoon, transfer to paper-towel-lined rack to drain. Repeat with remaining doughnuts. Cool. Sift powdered sugar thickly over doughnuts.

Per serving: 377 calories (36 percent from fat), 15 g fat (2 g saturated fat), 56 g carbohydrates, 43 mg cholesterol, 470 mg sodium, 5 g protein, 1 g fiber.

(Adapted from Bon Appetit magazine)

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