Ingredients:
2 cups Bread flour
1 3/4 cups Plain flour
1 cup sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon nutmeg
1 cup Buttermilk
3 Tbsp. melted Butter
1 tsp. vanilla extract
For coating: Some fine sugar mixed with a little cinnamon powder
Method:
(1) Beat the sugar and eggs until smooth.
(2) Beat in the baking soda, buttermilk, melted butter and vanilla extract.
(3) Add in flours, baking powder, baking soda and nutmeg. Stir till well combined.
Mixture will be lumpy and sticky at this stage. Refrigerate overnight.
(4) Next day, remove the dough from the refrigerator. Place the dough onto a well floured surface, the dough will be sticky, dust with flour. Roll into a large circle about 1/4 inch thick. Cut the doughnuts with a doughnut cutter.
(5) Deep-dry doughnuts till golden in colour and then drain it on an abosorbent kitchen towel.
(6) When cooled, put sugar and cinnamon mixture into a paper bag, add a couple of doughnuts into the plastic and shake till evenly coated. Continue till all the doughnuts are coated.
Buttermilk Substitutions
If you have no buttermilk, you can make your own substitute, but go for the real thing if you can. Yogurt may be substituted for buttermilk, volume for volume, meaning 1 cup of yogurt can be substituted for 1 cup of buttermilk. In the reverse, you can usually substitute buttermilk for yogurt or sour milk on a one to one basis.
Leavened buttermilk recipes usually include baking soda. Take care in substituting buttermilk for regular milk when using baking powder, as it upsets the balance of alkali to acid. Buttermilk has more acid than regular milk, which will reduce the carbon dioxide released and thwart the leavening process.
To achieve the desired result when using buttermilk instead of milk, substitute baking soda for some or all for of the baking powder. For each cup of buttermilk used in place of sweet milk, reduce the amount of baking powder by two teaspoons, and replace with 1/2 teaspoon of baking soda.
Buttermilk Equivalents and Measures
• 1 cup buttermilk = 1 cup yogurt
• 1 cup buttermilk = 1 cup milk PLUS 1 Tbsp vinegar or lemon juice (let stand for 10 minutes before using in recipe)
• 1 cup buttermilk = 1 cup milk PLUS 1-3/4 teaspoons cream of tartar
• 1 cup buttermilk = 1 cup water PLUS 4 Tbsp powdered buttermilk
(reconstitute before using or add dry to dry ingredients and wet to wet ingredients before mixing
• 1 cup buttermilk = 1/4 cup milk PLUS 3/4 cup yogurt
• 1 cup buttermilk = 8.5 ounces
• 1 cup buttermilk = 242 grams
