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Cake Donuts

August 6, 2015

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.

Now my home is cluttered with donuts and I couldn’t be happier.

 

Cake Donuts 

“Fluffy, crunchy, sticky, sweet.”

 

Prep Time: 1 hour                                          Total Time: 1 hour 30 minutes                             Serving Size: 4 per recipe    

 

Ingredients ​​

 

Plain 

  • 1/2 cup granulated sugar

  • 2 tablespoons unsalted butter

  • 3/4 teaspoons salt

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1/2 cup whole milk

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour

 

Chocolate

  • 1/2 cup granulated sugar

  • 2 tablespoons unsalted butter

  • 3/4 teaspoons salt

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1/2 cup whole milk

  • 2 teaspoons baking powder

  • 1 3/4 cups all-purpose flour

  • 1/2 cup cocoa powder

  • 1/2 cup melted dark chocolate chips

  • 1/2 cup dark chocolate chips

 

Blueberry

  • 3/4 cups granulated sugar

  • 3/4 cups blueberries

  • 2 tablespoons unsalted butter

  • 3/4 teaspoons salt

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour

 

Strawberry

  • 3/4 cups granulated sugar

  • 3/4 cups chopped strawberries

  • 2 tablespoons unsalted butter

  • 3/4 teaspoons salt

  • 1 teaspoon nutmeg 

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour

 

Orange

  • 1/2 cup granulated sugar

  • 2 tablespoons unsalted butter

  • 3/4 teaspoons salt 

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

  • 2 eggs 

  • 1/2 cup fresh orange juice

  • 1/4 cup orange zest

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour

 

Cinnamon

  • 1/2 cup granulated sugar

  • 2 tablespoons unsalted butter

  • 3/4 teaspoons salt

  • 1 teaspoon nutmeg

  • 3 teaspoons cinnamon

  • 1 teaspoon vanilla extract

  • 2 eggs 

  • 1/2 cup whole milk

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour

 

Coconut

  • 1/2 cup granulated sugar

  • 2 tablespoons unsalted butter 

  • 3/4 teaspoons salt

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

  • 2 eggs

  • 1/2 cup coconut milk 

  • 2 teaspoons baking powder

  • 2 cups all-purpose flour

  • 1 cup flaked coconut

 

Directions

  1. (For All Berry Donuts) In a double boiler, combine berries, and half the sugar in the recipe. Cook for 15 minutes until the water is pulled from the berries and a syrup forms. Replace the whole milk in the recipe for 1/2 cup of the berry mixture.

  2. (For All Donuts) In a mixing bowl, cream the butter and sugar, until smooth.

  3. Add salt, spices, extracts, eggs, and remaining wet ingredients. Mix well to combine.

  4. Combine flour and mix until just combined.

  5. Add any remaining ingredients.

  6. Chill the dough in the freezer until firm and is hardly sticky, about 1 hour or more depending on your freezer. Rushing this step will only cause chaos when the dough is warm and sticks to everything.

  7. Line the reverse side of a sheet pan with parchment paper or aluminum foil. Spray the pan with cooking spray or water first to help the parchment paper to stick on tight.

  8. Heavily dust the parchment paper with flour. Turn out the dough and dust with flour as well. Don’t worry, the flour will fall right off in the fryer. Right now, it’s all about making perfectly shaped stress free donuts and the flour will aid in the process.

  9. Roll the dough to 1/2-inches thick.

  10. Wet and flour a 3-inch diameter, cookie cutter and punch out the donuts 1 at a time.

  11. Using a circular 1-inch in diameter cookie cutter, cut out the center of the donut whileit remains within the larger cookie cutter. This will help it to maintain its shape. Use the dough from the center to make donut holes. Simply roll into a ball.

  12. Chill the donuts in the freezer until firm and easy to move, about 30 minutes.

  13. Preheat the oil to 350° Fahrenheit. Fry the donuts for 1 minute 45 seconds on each side.

  14. Remove from the hot oil, and allowing the oil to drip off before transferring to a paper towel to absorb the remaining oil.

  15. Ice or top with berries.

For The Icing

  1. Combine 3/4 cups of confectioners sugar and 2 tablespoons of whole milk.

  2. Mix until a continuous ribbon, the size of a pencil tip, flows from your whisk.

Notes

  *You can top these with anything to your hearts desire. Cereal, bacon, ham, dried fruit, nuts, on and on.

Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 431                                      Added Sugars: 24g               Vitamin A                                                             11%

Total Fat:                                                                            10g               Vitamin B6                                                          6%

    Saturated Fat:                                                                5g               Vitamin B12                                                       14%

Cholesterol:                                                                 100mg               Vitamin C                                                           0%

Sodium:                                                                          727mg                Vitamin D                                                           6%

Potassium:                                                                    143mg                Iron                                                                      45%

Total Carbohydrates:                                                    75g               Calcium                                                                19%

    Dietary Fiber:                                                                2g               Riboflavin                                                          36%

Protein:                                                                           10g                Folate                                                                 49%

 

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