This recipe yields dough that is cake- or cruller-like, and baking soda and buttermilk, instead of yeast, provide the leavening. The recipe does call for an hour’s refrigeration, which gives you time to make a recipe of the yeast dough for comparison.
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg
1 cup sugar
1/3 cup butter, softened
3 large eggs
3/4 cup buttermilk
Cooking oil (I use canola)
In an electric mixer, cream butter, sugar and eggs. Add buttermilk. Sift dry ingredients together, and stir into creamed mixture gradually. Chill 1 hour (and up to 24) in the refrigerator.
Knead chilled dough slightly. Flour a work surface, and roll dough to 1/4-inch thickness. Cut into doughnut shape using a doughnut cutter (or the floured rim of a drinking glass). Fry at 350 degrees in a deep fryer, frying doughnut holes separately, until golden, about 3-5 minutes (turn doughnuts about halfway through cooking time). Sprinkle with granulated or confectioners’ sugar or a mixture of sugar and cinnamon. Makes approximately 24 doughnuts.
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