CAKE DOUGHNUTS RECIPE RECIPES

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PLAIN CAKE DOUGHNUTS | ALLRECIPES



Plain Cake Doughnuts | Allrecipes image

A simple cake doughnut lightly spiced with cinnamon and nutmeg. Coat with cinnamon-sugar, or a confectioners' sugar glaze.

Provided by Jennifer Long

Categories     Bread    Quick Bread Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 doughnuts

Number Of Ingredients 10

2 cups all-purpose flour
½ cup white sugar
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
½ cup milk
1 egg, beaten
1 quart oil for frying

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
  • Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Nutrition Facts : Calories 201.9 calories, CarbohydrateContent 25 g, CholesterolContent 21.4 mg, FatContent 10.1 g, FiberContent 0.6 g, ProteinContent 3 g, SaturatedFatContent 2.5 g, SodiumContent 301.8 mg, SugarContent 8.9 g

CAKE DOUGHNUTS RECIPE - BETTYCROCKER.COM



Cake Doughnuts Recipe - BettyCrocker.com image

This homemade cake doughnut recipe is the only one you'll ever need!

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 24

Number Of Ingredients 11

Vegetable oil
3 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
3/4 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
Rainbow Doughnut Icing

Steps:

  • In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
  • In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
  • On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
  • Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.

Nutrition Facts : FatContent 1 , ServingSize 1 Doughnut, TransFatContent 0 g

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These are light and moist. This is a very old Nova Scotia recipe. Try these and you'll never be happy with store-bought doughnuts again. The key to making good doughnuts is to only add enough flour so you can roll them out and cut them. Too much flour can make them rather dry. Use plenty of flour on the cutter or the doughnuts will stick in it.Prep time does not include chilling time.
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