“I know what you are thinking.. buttermilk doughnuts? I thought the same too until I tried these. I got this recipe from my husband's hometown church cookbook. Since I don't always have buttermilk on hand, I do however always have the dried buttermilk for baking. I prefer that then to fresh buttermilk in these. If you do use the dried stuff, make as directed on the carton and follow all steps below that are listed... Turns out the same and the taste is AWESOME.. You can make them chocolately with little work, you can add apples to the batter and frost with a cinnamon icing. there is absolutely nothing you can't do with these. Hope you all enjoy!”
3 dozen

Ingredients Nutrition


  1. Beat eggs until thick and lemony in color.
  2. Add sugar and beat until smooth.
  3. stir in vanilla.
  4. Sift dry ingredients together.
  5. Add to egg mixture alternating with the buttermilk.
  6. Turn out onto flour board and roll to 1/2 inch thickness.
  7. Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
  8. Drain on paper towels.
  9. Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.

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