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Decadent Cake Donuts

Developed by Jack Achenbach, RDN, LD

This week, I wanted something sweeter. After years without, I finally remembered the tabletop fryolator that lived at my grandmothers house. Upon first picking it up, I wanted to use it to make beignets. However, upon weighing my options, I decided that they could wait while I tried to make my very own homemade donuts. Day, after day of preparing several different batches of donuts I finally found what works best and holds better than all the others. And would you believe I discovered it after accidentally adding one to many eggs.

Servings: 4 donuts

Level: Hard 

Prep Time: 1 hour 30 minutes

Ingredients:

Granulated sugar

Unsalted butter 

Salt

Vanilla extract

Eggs

Whole milk

Baking powder

Bread flour

Cocoa powder

Melted dark chocolate chips

Dark chocolate chips

Blueberries, mashed

Granulated sugar

Coconut milk

Shredded coconut

Plain:

1/2 c.

2 T.

3/4 t.

1 t.

2 E.

1/2 c.

2 t.

2 c.

Chocolate:

1/2 c.

1/2 c.

1/2 c.

Blueberry:

3/4 c.

1/4 c.

Coconut:

1/2 c.

1/2 c.

Directions:

Plain: Cream butter and sugar. Mix in the wet ingredients, then add the dry ingredients and mix until just combine. 

Chill the dough in the freezer until firm, about 1 hour. 

On a floured surface, roll out the dough to 1/2-inches thick. Cut out doughnuts with a 3-inch wide cookie cutter and a 1-inch wide cookie cutter for the center. Chill the doughnuts in the freezer for another 30 minutes to firm up. 

Transfer to a fryer set at 350F and fry for 1 minute and 45 seconds on both sides. 

Chocolate: Add these additional ingredients when mixing in the dry ingredients. 

Blueberry: Add the extra sugar when in the creaming process. Add the blueberries when adding the wet ingredients.

Coconut: Add the coconut milk with the wet ingredients and shredded coconut with the dry ingredients.

 

To Serve:

Top with macerated berries, toasted coconut, or a chocolate glaze.

 

Cooking note:

Always remember to make a test doughnut to ensure the proper cooking time.

 

Storage Instructions:

Store in an airtight container.

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© 2023 by Jack Achenbach

 

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