I am so excited about doughnuts! National Doughnut day is this coming FRIDAY!! Did you know there was a National Doughnut Day? Every year it is the first Friday in June.
Doughnuts are such a treat and who doesn’t like a good doughnut? There is a fabulous doughnut shop here in Bozeman that my husband likes to frequent since it is right next to campus. They top their doughnuts with wonderfully fresh toppings from incredibly fresh, ripe raspberries to a simple coffee bean they are amazing.
So of course my goal is to be able to make just as good a doughnut as they make at Granny’s because I don’t like my husband’s tummy being taken care of by someone else. Plus, eventually we will move away and it will become a necessity to provide him with excellent doughnuts without the help of Granny’s. So I am not entirely crazy.
I don’t think.
When I saw this recipe for Old Fashioned Cake Doughnuts I knew I would have to make them. I love cake doughnuts, they are likely my favorite kind. Probably has something to do with my deep and intense love for cake.
But what fun to try and make them. You do have to either get up early to make these or eat late since they do need resting time between working the dough and cutting and such but they are well worth the wait.
The trick of these doughnuts (which I have not yet totally mastered but was getting close by the end of this batch, so I expect to get it on my next go round) is to get that fun flare on top that is so classic of the cake doughnut.
To achieve this you have to allow the doughnut to fry on the first side a little longer than you would think without it getting to dark. But even if you don’t figure it out, these are still fun to make, and definitely amazing to eat.
I think I (being the person in the house who loves cake doughnuts) ate most of them. But everyone loved them.
- 1¼ cup sugar
- 2 large eggs
- ¾ cup sour cream
- 1 cup buttermilk
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cardamom
- 1 tablespoon cinnamon
- 5 to 5½ cups all-purpose flour
- oil for deep frying (I use peanut oil for frying)
FOR THE ICING - 2-3 cups powdered sugar
- 2-3 tablespoons heavy cream or milk (I like the flavor of heavy cream personally but milk works just fine)
- In bowl of an electric mixer, fitted with the paddle attachment, combine the eggs and sugar. Beat for about 2 minutes.
- Add the rest of the ingredients and mix until combined but sticky. Cover and allow to rest for an hour.
- Generously flour your countertop and plop the dough on top and dust with more flour (you do need to use quite a bit of flour since it is very sticky). Roll out to about ½" thick and then cut out your doughnuts using a 2½" or 3" doughnut cutter. Place them on a floured tray and allow them to rest another 20 minutes while you heat the deep fryer or large pot with your choice of oil.
- Once the oil has reached 350˚ you can start frying. Carefully drop the doughnuts in one at a time, you need to be careful not to crowd the pot or they wont fry evenly.
- Allow the first side to sit for about 2 minutes or until a nice deep golden brown and then flip and cook the other side.
- Once both sides are golden brown, remove from the oil and allow to drain and cool before icing them.
- Once they are all fried up and cooled down, make up the icing by simply whisking the ingredients together and then drizzling over the doughnuts.
Thanks for the scrumptious recipe: http://www.theoldhen.com
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