MAKES: 16 servings TESTED BY: Juli H.
018 Cake Donuts
TASTING COMMENTS:
In our effort to make the very best cake donut, we spent a lot of time tasting donuts warm from the fryer and then cool to be sure we liked them as much. We did!—JH
prep 45 minutes chill 2 hourS cook 2 minutes per batch
- 4 cups all-purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 2 eggs
- 1¼ cups granulated sugar
- 1 tsp. vanilla
- ⅔ cup milk
- ¼ cup butter, melted
- Vegetable oil or shortening for deep-fat frying
- Powdered sugar, granulated sugar, Chocolate Glaze, or Powdered Sugar Icing (see recipe)
1. In a medium bowl combine flour, baking powder, and salt; set aside. In a large bowl combine eggs, the 1¼ cups granulated sugar, and the vanilla; beat with a mixer on medium 3 minutes or until thick. In a small bowl combine milk and melted butter.
2. Add flour mixture and milk mixture alternately to egg mixture, beating on low after each addition just until combined. Cover; chill dough 2 to 4 hours.
3. On a well-floured surface roll dough to ½-inch thickness (do not stir in additional flour). Cut dough with a floured 2½-inch donut cutter, dipping cutter into flour between cuts. Reroll dough as necessary.
4. Pour 3 inches of vegetable oil in a 3-qt. saucepan. Fry two or three donuts at a time in hot oil (365°F) 2 to 3 minutes or until donuts are golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough. Cool donuts slightly. Coat with powdered sugar or granulated sugar. Or dip tops in Chocolate Glaze or Powdered Sugar Icing.
Per donut and donut 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, 0 g sugars, 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. Coat warm donuts in a mixture of ⅔ cup granulated sugar and ½ tsp. ground cinnamon.
Chocolate Glaze In a small saucepan melt 3 oz. unsweetened chocolate and 3 Tbsp. butter over low heat. Remove from heat. Stir in 3 cups powdered sugar, 1½ tsp. vanilla, and enough warm water (4 to 5 Tbsp.) until glaze coats the back of a spoon.
TESTING NOTES
1. Roll out dough on a generously floured surface so dough doesn’t stick.
Remove donut holes from the cutter; do not reroll. Fry them with donuts for tasty bites.
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 in glaze. Allow to dry on a wire rack.
shake, dip, eat! The finishing touch on these donuts can be powdered sugar, plain granulated sugar, cinnamon sugar, or Chocolate Glaze or Powdered Sugar Icing sprinkled with jimmies. When tossing in sugar, make sure the donuts are still warm—just 30 seconds to 1 minute out of the hot oil—so the sugar sticks.