These doughnuts will come out about the size of donut holes depending on the size you scoop you use. They are light, crispy, fluffy and warm from the spices. The amazing thing about it is that they aren’t that sweet. Which could be a problem because you’ll eat more than your dietician recommends. WHO CARES!
- 2 cups unbleached all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon mace
- 2 eggs
- 4 tablespoons melted unsalted butter
- 1 cup buttermilk cold
- canola oil for deep frying
- 4 cups powdered sugar
- 4 teaspoons pure vanilla extract
- ½ cup milk
In a bowl mix together the flour, sugar, baking powder, baking soda, kosher salt, ginger, nutmeg and mace in large bowl to blend. Make a well in the center.
Turn the heat to medium in a 5-quart pot add canola oil to 375 degrees. In another bowl mix together eggs, melted butter and buttermilk. Pour into dry mix and stir until batter is blended.
When the oil is hot, use a cookie scoop or 2 tablespoons to form a rounded ball of dough, drop in oil and fry for 3 minutes, doughnut should turn over by itself as it fries. Remove buttermilk drops with a slotted spoon and drain and cool for 2 minutes on a paper towel lined baking sheet.
While buttermilk drops are frying, in a bowl mix together powdered sugar, vanilla extract and milk. Icing should resemble heavy cream. Roll cooled buttermilk drops in icing then place on a rack over a baking sheet to drain.
If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!