Farm stand buttermilk doughnuts (cinnamon sugar) from Baked Explorations: Classic American Desserts Reinvented (page 26) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on November 03, 2019

    These are lightly spiced cake doughnuts leavened with baking powder and soda. I wish the doughnuts were taller; they developed a rather thick crust when fried so there was less tender cake inside. Of course, this may just be a reflection of my limited deep frying experience, but I do think patting the dough into ¾” thickness instead of ½” may give better results. The family liked them but weren't excited enough about them for me to try making them again.

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Reviews about this recipe

  • Kate Cooks the Books

    I think a wise diet plan is to not eat any doughnuts you don’t make yourself.

    Full review
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