Cake Doughnuts
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
46
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Nutmeg (freshly grated)3 tsp
Salt3 cup
Sugar1 cup
Whole Milk1 tsp
Vanilla ExtractDirections:
1
Line a baking sheet with parchment paper
2
Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each
3
Flip the parchment over and lightly coat with cooking spray
4
Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag
5
Sift the flour, baking powder, nutmeg and salt into a medium bowl
6
Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes
7
Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes
8
Beat in the milk and vanilla until smooth, scraping down the bowl as needed
9
Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix)
10
Transfer the batter to the prepared pastry bag
11
Using the circles as a guide, pipe the batter into 3-inch rings
12
(To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment
13
) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight
14
Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F
15
(You want to have about 2 inches of liquid once the shortening melts
16
) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border
17
Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs
18
Fry until golden brown, 1 minute 30 seconds per side
19
(Fry the doughnut holes 30 seconds per side
20
) Remove with a slotted spoon and drain on paper towels
21
Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts
22
Photograph by Charles Masters