2 eggs (4 oz)
1 C sugar (8 oz)
1 C buttermilk (8 oz)
6 Tb Nutella (4 oz) , warmed and melted
1 tsp vanilla
In a separate bowl combine:
4 cups flour (16 oz, but this is very approximate, start with less and add more if you need to)
1/2 tsp salt
1/8 tsp cream of tartar
1 tsp baking soda
Stir dry into wet, paying close attention to the consistency of the dough. The dough will be very soft, and somewhat sticky. If it's thick like sugar cookie dough you've added too much flour. Roll it about about 1/2" thick, using lots of flour on the counter and rolling pin. Cut out the doughnuts, and fry in 375 degree oil for approx 3-4 minutes. Drain on a paper towel, then toss in a plastic bag with granulated sugar while still hot.
The flour is very variable here, a few days ago, I added all the flour at once, and it turned out to be way too much, the dough was very stiff and the doughnuts turned out dry enough that we had to dunk them in milk. Today I started with half the amount of flour, and kept adding until I even surpassed the amount of flour I'd used the other day, and the dough was still very soft and sticky. The amount of humidity in the air and in the flour makes a difference.
Let us know how yours come out!