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
Prep Time: 1 hour 30 minutes
Melted dark chocolate chips
Dark chocolate chips
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.
Top with macerated berries, toasted coconut, or a chocolate glaze.
Always remember to make a test doughnut to ensure the proper cooking time.
Store in an airtight container.