THE BEST OLD-FASHIONED DOUGHNUTS
We spent a lot of time perfecting this doughnut. We wanted a cakey and light texture that wasn't greasy-and we achieved it! The classic craggy edges add a pleasant texture and hold onto the sweet glaze. A combination of buttermilk and sour cream provides tang and richness. But the secret ingredient to the batter is vegetable oil. Surprisingly, it doesn't weight the doughnuts down but makes them even more moist and tender.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 doughnuts and 8 holes
Number Of Ingredients 11
Steps:
- Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
- Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
- Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
- Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
- Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
- Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
- Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
- Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)
There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 14 doughnuts
Number Of Ingredients 10
Steps:
- In a large bowl mix the sugar, baking powder, salt and nutmeg.
- Add eggs, milk and melted butter. Beat well.
- Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
- Cover with plastic wrap and chill for *at* *least* one hour.
- Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
- Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
- Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
- Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
- Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.
GRANDMA'S OLD-FASHIONED CAKE DONUTS
This is a recipe handed down from my Grandma Thayer. My family tradition is to make these old-fashioned cake donuts Christmas morning. Enjoy! Roll warm donuts in sugar and cinnamon, if desired.
Provided by Michael Yeo
Categories Bread Quick Bread Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
- Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
- Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.
Nutrition Facts : Calories 595 calories, Carbohydrate 83.5 g, Cholesterol 73.8 mg, Fat 24.7 g, Fiber 1.7 g, Protein 10 g, SaturatedFat 6.2 g, Sodium 579.6 mg, Sugar 35.7 g
BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
OLD-FASHIONED DOUGHNUT BUNDT CAKE
This simple vanilla Bundt cake has plenty of freshly grated nutmeg to nod to the flavor of old-fashioned doughnuts. But since it's baked rather than fried, it also gets a generous coating of melted butter while it's still warm to give it some of that doughnut richness. Then it's coated in cinnamon-sugar. It's neither a doughnut nor a cake - it's both. It's delicious right after it's made, but it tastes even more like an old-fashioned doughnut after sitting overnight. Store it tightly wrapped in plastic wrap at room temperature for up to 4 days.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
- In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
- Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
- Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
- In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 10 grams, Sodium 310 milligrams, Sugar 37 grams, TransFat 1 gram
OLD-TIME CAKE DOUGHNUTS
This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
People also searched
More about "old fashioned cake doughnuts donuts recipes"
FLUFFY CAKE DOUGHNUTS | RECIPE | DOUGHNUT CAKE, DONUT RECIPES, …
From pinterest.com
15 BEST DONUT RECIPES TO SATISFY YOUR SWEET TOOTH - MSN
From msn.com
HOW TO MAKE OLD-FASHIONED DOUGHNUTS - MSN
From msn.com
CHOCOLATE OLD-FASHIONED DONUTS RECIPE | GIRL VS DOUGH
From girlversusdough.com
EASY DONUT CAKE RECIPE (OLD-FASHIONED) - SAVORING ITALY
From savoringitaly.com
GLAZED OLD FASHIONED DONUT CAKE - BROWNED BUTTER BLONDIE
From brownedbutterblondie.com
CLASSIC FRIED CAKE DONUT RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
OLD FASHIONED CAKE DONUT RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
GRANDMA'S OLD-FASHIONED DOUGHNUTS {OR DONUTS??} - THE …
From thekitchenismyplayground.com
OLD FASHIONED CINNAMON SUGAR BAKED CAKE DONUTS - THE BUSY …
From thebusybaker.ca
OLD-FASHIONED CAKE DOUGHNUTS - JUST SO TASTY
From justsotasty.com
IT'S TIME FOR A CAP ON THE COST OF WEDDINGS. SHALL WE SAY £550?
From telegraph.co.uk
MY GRANDMOTHER'S OLD FASHIONED CAKE DONUT RECIPE | THE KITCHN
From thekitchn.com
OLD FASHIONED CAKE DOUGHNUTS RECIPE| THE RECIPE CRITIC
From therecipecritic.com
OLD FASHIONED BUTTERMILK DONUTS - BARBARA BAKES™
From barbarabakes.com
OLD-FASHIONED BAKED DONUTS - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
OLD FASHIONED DONUTS - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED BAKED CAKE DONUTS RECIPE | YUMMLY
From yummly.com
OLD FASHIONED CAKE DONUT RECIPE - MASHED
From mashed.com
GLAZED OLD FASHIONED DOUGHNUT CAKE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
OLD FASHIONED DONUTS - PREPPY KITCHEN
From preppykitchen.com
WE ARE ALWAYS PARTIAL TO OLD-FASHIONED RECIPES AND LOVED …
From msn.com
OLD FASHIONED CAKE DOUGHNUTS - HOW TO MAKE CAKE DONUTS RECIPE
From youtube.com
BEST DONUTS IN SOUTH FLORIDA? THE WINNER, ACCORDING TO READERS, …
From sun-sentinel.com
CLASSIC OLD FASHIONED DONUTS - THE CHUNKY CHEF
From thechunkychef.com
OLD FASHIONED APPLE CIDER DONUTS - MSN
From msn.com
OLD-FASHIONED CAKE DOUGHNUTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love