Recipe courtesy of Mary Berg
Classic Cake Doughnuts
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- Level: Intermediate
- Total: 1 hr 45 min (includes chilling time)
- Active: 45 min
- Yield: 12 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 350
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 25 mg
- Sodium
- 197 mg
Make these homemade doughnuts at home to satisfy your sweet tooth.
- Level: Intermediate
- Total: 1 hr 45 min (includes chilling time)
- Active: 45 min
- Yield: 12 doughnuts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 350
- Total Fat
- 18 g
- Saturated Fat
- 4 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 32 g
- Protein
- 6 g
- Cholesterol
- 25 mg
- Sodium
- 197 mg
Ingredients
Doughnuts:
Glaze:
Directions
Special equipment:
a deep-fry thermometer; a doughnut cutter or a 3-inch and 1-inch round cookie cutter- For the doughnuts: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt and nutmeg and make a well in the center. In a separate bowl, whisk together the buttermilk, egg, melted butter and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Heat about 2 inches of oil in a high sided sauté pan or heavy-bottomed pot over medium heat until 360 degrees F or bubbles form around a wooden spoon when gently dipped into the oil.
- While the oil heats, retrieve the dough from the fridge and dust a work surface with flour. Transfer the dough onto the floured work surface and roll or pat out to a 1/2-inch thickness. Using a doughnut cutter, a 3-inch and 1-inch round cookie cutter, or an empty clean tuna can and a plastic bottle, cut out as many doughnuts and doughnut holes as possible. Gather and reroll the dough and continue cutting doughnuts.
- Before frying, prepare a draining station for your doughnuts by lining a sheet pan with paper towel and a cooling rack.
- Using a slotted spoon, gently lower 4 doughnuts and 4 doughnut holes into the hot oil and cook, flipping once, until golden brown, 2 to 3 minutes per side. Remove to the prepared pan to cool and continue frying the remaining doughnuts.
- For the glaze: Once fried, make the glaze by whisking together the confectioners’ sugar, milk and vanilla. Color with food coloring, if desired, and dunk one side of the cooled doughnuts into the glaze. Add sprinkles immediately, if using, and transfer back to the rack-lined pan to allow the glaze to set.
- Store the doughnuts at room temperature for up to 2 days.
