Old Fashioned Fried Cake Donuts Recipes

OLD-TIME CAKE DOUGHNUTS

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.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

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

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.

CLASSIC CAKE DONUT RECIPE

Steps:

• In the bowl of your stand mixer with the paddle or the whisk attachment, cream the softened butter and the sugar on medium high speed until the mixture is light in color and fluffy.
• While mixing on low, add in one egg, let it mix in and then add in the second egg and mix on medium speed until everything is smooth and combined
• Add in the buttermilk and the vanilla and mix until combined
• While mixing on low, add in the flour, salt, baking powder, baking soda, and nutmeg and mix until the dough is combined. Do not over-mix. The dough will be sticky.
• Lightly flour your work surface and transfer the sticky dough to the floured surface.
• Press the dough down lightly until its about 1" thick.
• Fold the dough over onto itself 3-4 times until the dough is smooth.
• Flatten the dough down to about 1/2" or use a rolling pin. Let the dough rest for 5-10 minutes while your oil is heating up.
• Turn on your FryDaddy or begin heating your oil to 360ºF-375ºF (182ºC -190ºC). Set up a draining station for the donuts by placing a cooling rack over a sheet pan to catch the oil.
• Use a donut cutter or ring cutter to cut out the donuts. You can press together the scraps and roll them out again to get as many donuts as you can. Just keep in mind the more you work the dough, the tougher the donuts will get.
• Add the donut to the hot oil using your slotted spoon to lower it gently. Fry the donut for 2 minutes then flip it over and fry it for 1 more minute.
• Fry your donut holes for about 1 minute, stirring and pushing them down with your spoon until golden brown on the outsides.
• Transfer the dough to a cooling rack over a sheet pan to let the oil drain away from the donut
• Once your donuts are cooked you can roll them in powdered sugar, cinnamon sugar, glaze them with donut glaze or chocolate glaze!
• Store donuts in a paper bag at room temperature for up to two days. They are best eaten fresh! Do not refrigerate.
• Sift the powdered sugar into a bowl and add the milk (or water). Whisk together to combine, add more powdered sugar to make it thicker or more milk to make it thinner.
• In a medium sized bowl, add the heavy cream, butter and corn syrup to the chocolate chips. Microwave for 30 seconds and stir together until the chocolate is melted. Microwave for another 15 seconds if needed.

THE BEST OLD-FASHIONED DOUGHNUTS

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.

CAKE DOUGHNUTS

Steps:

• In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
• In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
• On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
• Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.

MICHAEL'S GREAT-GRANDMOTHER'S FRY CAKES

Steps:

• Oil temperature should be at 375 degrees F.
• Add baking soda to the buttermilk. Let set while preparing the next steps.
• In a large bowl mix the sugar, crisco and egg.
• Add the baking powder, ground cinnamon, nutmeg, and salt to the flour in small bowl.
• Mix flour mixture and buttermilk alternately into egg mixture until mixture holds together. Add a little more flour if needed.
• Turn dough onto a floured surface and knead until it springs back when pushed inches.
• Roll out, cut with a doughnut cutter.
• Drop in hot crisco, which has been heated to 375 F for about 3 minutes.
• Turn the doughnuts after they come to the surface of grease (about 1 1/2 minutes) and cook other side (about 1 1/2 minutes).
• Drain on paper towels.