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Old-Fashioned Buttermilk Doughnuts

2 reviews
Total Time
Prep: 20 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by June Jones, Harveyville, Kansas

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 03, 2023

Guests will have a touch of nostalgia when they bite into one of these old-fashioned doughnuts. Accents of nutmeg and cinnamon, along with a subtle burst of lemon, make them hard to resist. —June Jones, Harveyville, Kansas

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buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
Test Kitchen Approved

Old-Fashioned Buttermilk Doughnuts

2 reviews
Prep Time 20 min
Cook Time 5 min
Yield 2-1/2 dozen

Ingredients

  • 2 cups mashed potatoes (without added milk and butter)
  • 2 large eggs, room temperature
  • 1-1/4 cups sugar
  • 2/3 cup buttermilk
  • 1/4 cup butter, melted
  • 1 tablespoon grated lemon zest
  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 2 teaspoons ground nutmeg
  • 1/4 teaspoon baking soda
  • Oil for deep-fat frying
  • TOPPING:
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
Text Ingredients

Directions

  1. In a large bowl, beat the potatoes, eggs, sugar, buttermilk, butter and lemon zest until blended. Combine the flour, baking powder, salt, nutmeg and baking soda; gradually beat into potato mixture and mix well.
  2. Turn out onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In a deep cast-iron or electric skillet, heat oil to 375°. Fry doughnuts and doughnut holes, a few at a time, until golden brown on both sides. Drain on paper towels. Combine sugar and cinnamon; roll warm doughnuts in mixture.

Nutrition Facts

1 doughnut with 1 doughnut hole: 184 calories, 7g fat (2g saturated fat), 18mg cholesterol, 232mg sodium, 27g carbohydrate (12g sugars, 1g fiber), 3g protein.

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