PREP: 45 minutes CHILL: 2 hours COOK: 2 minutes per batch MAKES: 16 donuts

Cake Donuts

What You’ll Need

4 cups all-purpose flour

2 tsp. baking powder

¼ tsp. salt

⅔ cup milk

¼ cup butter, melted

2 eggs

1¼ cups granulated sugar

1 tsp. vanilla

Vegetable oil or shortening for deep-fat frying

Powdered sugar, granulated sugar, or 1 recipe Chocolate Glaze or Powdered Sugar Icing

Jimmies and/or nonpareils (optional)

How to Make It

1. In a medium bowl stir together the first three ingredients (through salt). In a small bowl combine milk and melted butter. In a large bowl beat the next three ingredients (through vanilla) with a mixer on medium about 3 minutes or until thick. Add flour mixture and milk mixture alternately to egg mixture, beating on low after each just until combined. Cover and chill dough 2 to 4 hours.

2. On a well-floured surface, roll dough until ½ inch thick. Cut dough with a floured 2½-inch donut cutter; reroll scraps as needed and dip cutter into flour between cuts.

3. Fry two or three donuts and holes at a time in deep hot oil (365°F) for 2 to 3 minutes or until golden, turning once. Remove with a slotted spoon and drain on paper towels; cool slightly. Coat with powdered sugar or additional granulated sugar, or dip tops in Chocolate Glaze or Powdered Sugar Icing. If desired, sprinkle with jimmies and/or nonpareils.

Chocolate Glaze: In a small saucepan cook and stir 3 oz. unsweetened chocolate and 3 Tbsp. butter over low heat until melted. Remove from heat. Stir in 3 cups powdered sugar and 1½ tsp. vanilla. Stir in 4 to 5 Tbsp. warm water until glaze coats the back of a spoon.

Powdered Sugar Icing: In a small bowl stir together 1 cup powdered sugar, 1 Tbsp. milk or orange juice, and ¼ tsp. vanilla. Stir in additional milk or juice, 1 tsp. at a time, to reach drizzling consistency. Makes ½ cup.

PER DONUT AND HOLE WITH POWDERED SUGAR: 342 cal., 18 g fat (3 g sat. fat), 35 mg chol., 100 mg sodium, 42 g carb., 1 g fiber, 4 g pro.

Spiced Donuts: Prepare as directed, except add 1 tsp. ground cinnamon, ½ tsp. ground ginger, and ⅛ tsp. ground cloves to the flour mixture, and coat warm donuts with a mixture of ⅔ cup granulated sugar and ½ tsp. ground cinnamon.

Per spiced donut and hole: 368 cal., 18 g fat (3 g sat. fat), 35 mg chol., 100 mg sodium, 49 mg carb., 1 g fiber, 4 g pro.

1. Roll out dough on a generously floured surface so dough doesn’t stick.

2. Dip cutter into flour between cuts to prevent dough from sticking to the cutter.

3. Use a slotted spoon to turn and remove donuts; allow excess oil to drain into pan before moving donuts to paper towels.

4. If glazing donuts, dip tops halfway into glaze. Allow to dry on a wire rack.