Grandma's Buttermilk Donut Doughnut Recipe

Grandma used to make paper bags full of these donuts every fall for the deer hunters and she made them on her cast iron wood stove. I can't image how hot her kitchen became to get the oil hot enough for frying.

Mix together the following ingredients

5 eggs
2 cups sugar
2 teaspoons baking soda
1 teaspoon nutmeg
2 cups buttermilk
5 1/2 to 6 cups flour


















Fill a doughnut maker with batter and drop small rings into hot oil. The doughnut maker does not touch the oil. I use antique donut makers and they can be found on ebay; I don't know if they are still sold in stores. You can make fritters with dropped dough but it's hard to ensure there is not uncooked dough in the center.














Let them cook until the top has bubbles and looks partially cooked. It's similar to how a pancake looks before you flip it. Flip the donuts with a fork or tongs to cook the other side.
















Remove the doughnuts from the oil when both sides are brown.











These are draining on a wire rack over a cookie sheet but you can drain them on paper towels as well.

The recipe makes quite a few so I like cutting it in half and I use 3 eggs. I think baked goods taste best fresh and a half batch makes a more comfortable quantity.