Buttermilk Donuts

If you had a midwestern grandmother who baked often you know these donuts. And you also know that bakeries never come close to perfecting them.
Today I hand you the keys to your past (or maybe just my past) spent breaking into the trunk to devour half frozen buttermilk donuts on the drive home from Grandma’s Easter weekend. I truly hope they bring back a early spring memory to you dunked in perhaps some Lutheran Church basement coffee. Enjoy!

INGREDIENTS
4 Farm fresh eggs
2 Cups Sugar
2 tsp. Vanilla
1/2 Cup Vegetable Oil

1 tsp Nutmeg
1/2 tsp Baking Soda
8 tsp Baking Powder
1 tsp salt
8 Cups Flour

2 Cups Buttermilk

Lard and/or Vegetable Oil for Frying

INSTRUCTIONS
Beat eggs add sugar + vanilla, mix well add vegetable oil
In a separate bowl sift together dry ingredients
Alternate adding dry ingredients + buttermilk mixing completely before adding the other (may need to knead flour into dough
Let rest in fridge for 30 min to 1 hr
Heat oil (we prefer a lard / vegetable oil mix) to 375 degrees
On a completely floured surface roll out dough 1/2'“ thick.
Use a well floured cutter to cut out donuts.
Fry on each side about 45 seconds and flip using a wooden spoon.

Let cool on paper towels, sprinkle with powder sugar or eat plain. These freeze really well.

Optional Chocolate Frosting: Covers approx one dozen donuts.
1 cup chocolate chips
4 Tbs butter
4 tsp of corn syrup
4 tsp h20

Melt ingredients in microwave @ 20 second intervals, mixing until smooth.
Dip warm donuts in quickly.