These Old-Fashioned Buttermilk Doughnuts take a little time to make, but they take no time at all to vanish. They have a simple, but delicious taste and are incredible eaten while they are fresh and warm.

Kids will love them with a big glass of milk. Adults will savor one or two with a cup of coffee.

If you have guests over for the holidays, a batch of homemade Old-fashioned Buttermilk Doughnuts will make them feel like royalty. They are also a special treat to make for when one of your kids has a spend the night party.

How To Serve

I love to eat them plain, but you can make a simple cinnamon sugar to coat them with. Left plain, they are not too sweet and the flavor of the nutmeg shines through.

This was my first attempt at making doughnuts and I can’t wait to make more. This Buttermilk Doughnut recipe is from Cook’s Illustrated and I find their recipes are perfect for learning to cook something new because they always seem to work.
Fry In Vegetable Shortening

These Buttermilk Doughnuts are deep fried, but not at all greasy. Like all Cook’s Illustrated recipes,  every conceivable method and mix of ingredients was tried before they decided on the best recipe. After trying numerous cooking oils and mixtures of oils, they felt that frying in vegetable shortening (Crisco) created the best flavored doughnut and the least greasy doughnut as well. As long as the shortening is kept at the right temperature, these doughnuts ar...