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Cake Doughnuts

SUBMITTED BY: Christina PHOTO BY: Nana Sidek

"Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort."

RECIPE RATING:

Read Reviews (52)

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PREP TIME	2 Hrs
COOK TIME	15 Min
READY IN	2 Hrs 15 Min
Original recipe yield 16 doughnuts and holes

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup milk
1 egg, beaten
1/4 cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
1/2 teaspoon ground cinnamon
1/2 cup white sugar

DIRECTIONS

In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Sep. 30, 2003 by NETTE52

This recipe DOES have the correct amount of flour to make the donuts light & fluffy. By... MORE

Reviewed on Sep. 30, 2003 by JUSTCYN

Where I come from in Upstate New York these are called Fried Cakes. They are often sold in the... MORE

Reviewed on Mar. 4, 2007 by ChristinaKlarenbeek

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

ChristinaKlarenbeek
Mar. 4, 2007

These were excellent, like the difference sliced grocery store bread and homemade. I've never made doughnuts before so I was really impressed. I read the other reviews before making these and have some hints for people who were finding the dough too sticky. I made the recipe as stated with two notable exceptions. First I used Becel margarine because that was all I had on hand. I don't buy butter unless I need it for shortbread. I will buy butter for this recipe. I think the butter would help the dough firm. After making the dough I divided it in half and added two tablespoons of dutch process cocoa in an attempt to try to make chocolate doughnuts for variety without making two different recipes - I lack willpower and my waistline doesn't need dozens of doughnuts in the house. The cocoa didn't work and that half of the batch was compost. It did however roll out better than the plain batch which was probably due to the extra dry ingredients. I let the dough sit in the fridge uncovered overnight. Also I rolled these out on a board slightly more floured than I would use for pastry. After cutting the doughnuts out I let them air dry while the oil was heating and then fried them for 1 1/2 minutes per side. We dusted only half of them with sugar/cinnamon mix and they were equally good without as they were with it. I've promised the family that next weekend will have a dougnut extravaganza and freeze the majority.

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13 users found this review helpful

These were excellent, like the difference sliced grocery store bread and homemade. I've never... MORE

Reviewed on Apr. 27, 2004 by PATSROAMIN

This recipe is fabulous! I don't have a donut cutter so I dropped batter by spoonsful. Just... MORE

Reviewed on Sep. 30, 2003 by TOOKIE789

This recipe is great. I found that it does need to be refrigerated a little longer than an... MORE

Reviewed on Jun. 13, 2008 by Helen

This recipe had a very great flavor; however, the dough was too sticky. I added (about 1... MORE

Reviewed on Sep. 30, 2003 by JOA30906

This recepie is inacurate in the whole point of view, the time to refrigirate the ingridients... MORE

Reviewed on Oct. 20, 2006 by JUSTPEECHEEE

Ihave been baking MANY years. Wanted sonething to do with my grandchildren so I thought I'd... MORE

Reviewed on Dec. 16, 2003 by KATIE191

DELICIOUS AND SO EASY.... MORE

Reviewed on Oct. 27, 2003 by SHERRYOLVER

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