Buttermilk doughnuts...

No rising required buttermilk donuts are not only easier to make than your ordinary yeasted donuts but taste great as well. So the next time you're tight on time, give them a go. The dough is a little on the sticky side but the results will be well worth it. I topped mine with basic chocolate ganache but the topping is really up to you, cinnamon sugar, powder sugar, white chocolate, dark chocolate, sprinkles or not. The neat thing about my choice of toppings is that the ganache was not overly sweet and complimented the donuts very well, most of the sprinkles are home made. My kids loved them!

3 1/2 cups all purpose flour, plus extra to work the surface
1 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon grated mace (or nutmeg)
3/4 cup buttermilk
4 tablespoons unsalted butter (melted)
2 large eggs plus 1 egg yolk
6 cups vegetable shortning (or sunflower oil) for frying

Directions
Mix one cup of the flour, the sugar, baking soda, baking powder, salt, and mace, in the bowl of a standing mixer fitted with the paddle attachment.

Mix the buttermilk, butter, and eggs in seperate bowl. Add the wet ingredients to the dry; beat on medium speed until smooth, about 1 minute. Decrease the speed to low, add the remaining 2 1/2 cups flour, and mix until just combined, about 30 seconds. Stir the batter once or twice with a wooden spoon to ensure that all the liquid is incorporated. The dough should moist and sticky, like a cross between cake batter and cookie dough.

Heat the oil/shorting to 375* F. Meanwhile turn the dough onto a floured work surface and roll with a floured heavy rolling pin to 1/2 inch thick. Stamp out the dough rounds with a floured donut cutter, reflouring between cuts. Transfer the dough rounds onto a non stick baking sheet.

Carefully drop the dough rings into the hot oil 4 at a time, as they rise to the surface, turn the donuts with tongs. Fry the donuts until golder brown, about 50 seconds per side. Drain on a paper towel lined wire rack. Repeat frying, returning the oil to 375*f between batches.

Cover with chocolate glaze, ganache, or roll in sugar.