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Buttermilk Doughnuts

Diabetic.Foodie's picture
  Dry yeast 1
  Vegetable oil 2 Cup (32 tbs) (For deep frying)
  Warm water 1⁄4 Cup (4 tbs)
  Buttermilk 1 Cup (16 tbs), warmed
  Egg 1
  Salt 1⁄2 Teaspoon
  Margarine 2 Teaspoon, melted
  Granulated sugar replacement 1⁄2 Cup (8 tbs)
  Granulated fructose 1 Teaspoon
  All purpose flour 3 Cup (48 tbs)

Dissolve yeast in warm water.
Allow to rest for 5 minutes; then pour into a large mixing bowl.
Add buttermilk, egg, salt, margarine, sugar replacement, fructose, and 2 c. (500 mL) of the flour.
Beat on low until blended.
Then beat on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Transfer dough to a floured surface.
Knead until smooth and elastic.
Transfer to a greased bowl; turn dough over.
Cover with plastic wrap and then a towel.
Allow to rise until double in size.
Transfer to a lightly floured surface.
Pat or roll dough to about 1/3 in. (8 mm) thickness.
Cut with floured doughnut cutter.
Allow to rest for 10 to 15 minutes.
Heat about 3 in. (7.5 cm) of vegetable oil to 375°F (190°C) in a skillet or deep-fat fryer.
Slide doughnuts into hot oil.
FrDutch Doughnutsy until golden brown, turning several times.
Remove from oil and drain on paper towels.

Recipe Summary

Difficulty Level: 
Main Dish

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Buttermilk Doughnuts Recipe