Vermont Doughnuts
Vermont Doughnuts are light, fluffy treats infused with warm nutmeg flavor, perfect for breakfast or dessert. Crispy on the outside and tender inside, they delight with a sugared coating.
Ingredients
Instructions
- Sift together the flour, baking powder, ground nutmeg, and salt.
- Beat the eggs until combined.
- Add the sugar and beat until light and fluffy.
- Mix in the melted butter, milk, and vanilla extract.
- Add the dry ingredients all at once and stir just until smooth; the dough will be very soft.
- Knead the dough lightly on a floured surface.
- Roll out the dough to 3/8-inch thickness.
- Cut out doughnuts using a floured doughnut cutter.
- Fry the doughnuts in hot cooking oil at 370°F until golden brown, turning once.
- Drain the fried doughnuts on paper towels.
- Roll the doughnuts in sugar to coat.
Tips & Substitutions
To achieve the perfect texture, make sure to sift the dry ingredients thoroughly to avoid lumps. If you don’t have nutmeg, you can substitute with cinnamon for a different flavor profile. Ensure the oil is at the right temperature; too low will make the doughnuts greasy, while too high will burn them. For an extra touch, consider adding a pinch of cardamom for a unique twist.
Serving Suggestions
Serve the doughnuts warm, rolled in sugar for a delightful sweetness. They pair wonderfully with a cup of coffee or tea. For a festive touch, consider serving alongside Ivy'S Christmas Salad for a balanced meal. You can also drizzle them with a simple glaze or sprinkle with powdered sugar for added sweetness.
Storage & Reheating
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze the uncoated doughnuts by placing them in a single layer on a baking sheet, then transferring them to a freezer bag. To reheat, simply warm them in an oven at 350°F for about 5-10 minutes for that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Vermont Doughnuts contains roughly 156 calories, with 1g protein, 12g carbohydrates, and 12g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. Keep in mind that it may alter the texture slightly, making the doughnuts denser.
What can I do if my dough is too sticky?
If your dough is too sticky, try adding a little more flour, one tablespoon at a time, until it is manageable. Be careful not to overwork the dough, as this can make the doughnuts tough.
How can I make these doughnuts healthier?
To make healthier doughnuts, consider using less sugar and substituting part of the butter with unsweetened applesauce. You could also bake the doughnuts instead of frying them, though the texture will be different.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).