Buttermilk Doughnuts

Buttermilk Doughnuts

4 eggs

2 c. sugar

1/3 c. melted butter/margarine

1 tsp. vanilla

5 ½ – 6 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

2 c. buttermilk

Oil for deep-fat frying.

Additional sugar, cinnamon-sugar, or confectioners' sugar, optional.

In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.

On a lightly floured surface, roll dough to ½-inch thickness. Cut with a 3-in. doughnut cutter.

In an electric skillet or deep fat fryer, heat oil to 375*. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired. Yield: 4 dozen.