Dough rising time 1 hour; Frying time
- 1/2 cup water
- 1 + 1/2 cup buttermilk
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoon vanilla extract
- 4 teaspoons (2 envelopes) active dry yeast
- 1 large egg
- 4 cups all-purpose flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 4 tablespoons (1/2 stick) soft butter
- Pinch nutmeg
- 2 quarts frying oil or as required in fryer
- For dusting doughnut holes: As needed Imperial Sugar Powdered Sugar Shaker
- OR Imperial Sugar Cinnamon Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Place egg (still in its shell) in a bowl of warm-hot tap water and set aside.
- Bring water to a boil and remove from heat. Pour into buttermilk. Add sugar, vanilla extract and yeast. Pour into a bowl of a stand mixer, crack and add egg. Attach the paddle attachment.
- Add flour, salt, baking soda soft butter and nutmeg and mix on low to medium speed until the batter starts to clean away from the sides of the bowl, about 5-7 minutes.
- Stop machine and cover with plastic food wrap and set in a warm place. Allow to rise for 1 hour or until doubled.
- Meanwhile line two cookie sheets with parchment paper or plastic food wrap and coat with a thin and even coat of frying oil. Set aside.
- When dough has doubled, remove from mixing bowl and press evenly flat. Fold all sides towards the center and place dough on a lightly oiled surface.
- Press dough evenly to obtain a thickness of 1/4 to 1/3-inch thickness. Use oil on your hands to keep dough from sticking.
- Using a round 1-inch diameter cutter, cut dough into rounds and place on the oiled cookie sheets. Set aside for about 15 minutes to allow dough to rise once more. (For frying later cover with plastic food wrap and place in the refrigerator.)
- Meanwhile heat the frying oil to 375ºF, keep the oil at this temperature during the entire frying process. (If the oil temperature is too low the doughnut holes will absorb too much oil and will be greasy, too high and they will burn without being done in the center).
- Carefully drop dough pieces into oil (allow space for expanding) and turn over after about 30 seconds or lightly browned. After 30 seconds turn again and then once more.
- Remove from oil using a slotted spoon and place on paper towels. Sprinkle generously with powdered sugar.