Cake donuts are old fashioned donuts. They are fun to make and
taste heavenly. The crust is nice and crispy, and the inside is wonderfully
soft. I am not a big fan of using yeast; these donuts use baking powder as the
rising agent. The subtle flavor of cinnamon and nutmeg is delicious, but I
would recommend glazing your donuts. I mean, what are donuts without a generous
glaze and sprinkles?
While you can buy an actual doughnut cutter to cut out the
doughnuts, I just use two round shaped cookie cutters (one large and one small
for the inner hole). Also, these donuts store really well.
all purpose flour
tablespoon baking powder
teaspoon ground cinnamon
6.a dash of
tablespoons melted butter
oil for frying
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. In a large bowl, sift together flour, sugar, salt, baking
powder, cinnamon and nutmeg. Mix in butter until crumbly.
3. Stir in milk and egg until smooth. Knead lightly, and then turn
out onto a lightly floured surface.
4. Roll or pat to 1/4 inch thickness.
5. Cut with a doughnut cutter, or use two round biscuit cutters of
6. Carefully drop doughnuts into hot oil, a few at a time. Do not
overcrowd pan or oil may overflow.
7. Fry, turning once, for 3 minutes or until golden.
8. Drain on paper towels.
For the glaze:
1. In a bowl, mix together 1 1/2 cups powdered sugar and 4
tablespoons un-sweetened cocoa powder. 2. Slowly add 3 tablespoons milk and 2 teaspoons pure vanilla
extract. 3. Mix until it has a glossy shine.