CLASSIC CAKE DONUT RECIPE
A classic fried cake donut recipe that makes the most delicious old fashioned donuts ever! Light and crispy on the outside, tender, moist, and cakey on the inside.
Provided by Elizabeth Marek
Categories Breakfast
Time 30m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 donut, Calories 342 kcal, Carbohydrate 53 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 62 mg, Sodium 237 mg, Fiber 1 g, Sugar 26 g
DOUGHNUT HOLE CAKE
This is the easiest, most impressive cake I've ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet. -Robert Pickart, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly. , Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.
Nutrition Facts : Calories 420 calories, Fat 20g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 401mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.
ROCK CAKES
Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 40m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
- Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
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