Prep Time 25m
Cook Time 5m
Ready Time 30m


Ingredients
DOUGHNUTS
  • 3 1/2 cups Pillsbury BEST™ All Purpose Flour, divided
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup buttermilk
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • Crisco® Pure Vegetable Oil, for deep frying
GLAZE
  • 3 cups powdered sugar
  • 2 tablespoons hot water
Preparation Directions
DOUGHNUTS
  • Step 1Combine 2 cups flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, buttermilk, 1/4 cup shortening, eggs and vanilla; beat at low speed until blended.
  • Step 2Beat at medium speed 2 minutes. Stir in remaining flour. Chill several hours or overnight.
  • Step 3Divide dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with floured 2 3/4 to 3-inch doughnut cutter. Reserve doughnut holes.
  • Step 4Heat 2 inches oil to 375°F in deep fryer or deep saucepan. Fry a few doughnuts at a time, 1 minute on each side, or until golden brown.
  • Step 5Fry doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels. Serve plain; dip tops in glaze or cool and shake with powdered sugar in food storage bag.
GLAZE
  • Step 1Combine powdered sugar and water in small bowl; stir until smooth. Dip tops of doughnuts in glaze. Invert on wire racks until glaze is set.
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