These Bangor House Vanilla Spice Donuts are named for my grandfather and father, who made these fantastic donuts at the old Bangor House in Maine starting almost a century ago!
This is the exact recipe, with the exception of the milk. I use a great substitution but if you want to stay true to the Buttermilk Spice Donuts served at this iconic restaurant/hotel, simply add a teaspoon of vinegar or lemon juice to whole fat milk or cream and let it sit to curdle in a warm spot. When curdled so that the curds are nice and plump, toss it in.
These are the highest and tastiest cake donuts you will ever enjoy. And the cost factor? Way under a dollar for a dozen.
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