Easy-To-Make Cake Donuts
Guest Contributor, Andy Hay, Andy’s East Coast Kitchen
There really isn’t anything quite like a cake donut. It just tastes like great childhood memories to me. I can picture myself on a road trip with my family in the summertime. We would all pile into the family van and hit the road to PEI. We would always be stopping at local bakeries and gas stations, mainly just for my sister to use the bathroom, but it still gave me a chance to sample the baked goods. And sample, I did!
These cake donuts are so classic. The hit of nutmeg is the secret ingredient that makes these so perfect.The best thing about them is they are actually really simple to make – and eating them fresh takes the experience to a whole new level!
These are non-yeast donuts, which as the name suggests, means they don’t have any yeast in them. This makes them way more approachable. You are going to want to give these a try. Totally lovely experience.
Lastly, unlike a pie or cookies, you don’t want to wait for these to cool to0 much. How often do you get to eat a donut right out of the fryer. Don’t miss this moment, it is truly magical!
1 cup sugar
4 tsp baking powder
1/2 tsp vanilla
1 1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 cup melted butter
1 cup milk
4 cups flour
1 cup white sugar
2 1/2 tbsp cinnamon
1/4 cup brown sugar
- Donuts are SO fun. You should be excited. Let’s go. In the bowl of a stand mixer add in sugar, baking powder, nutmeg, cinnamon, salt. Mix with the dough hook attachment until incorporated.
- Next, in go the eggs, melted butter, vanilla, and milk. Mix until homogeneous.
- Add flour slowly. Don’t rush here. Once flour is incorporated turn off the mixture. If the dough feels too wet, sprinkle a bit of flour over it. If too dry add a tiny bit of milk. Form the dough into a disk, cover in plastic wrap and let chill in fridge for 30 minutes. The dough will keep 2 days in the fridge or 2 months in the freezer.
- Heat oil in dutch oven or heavy bottomed pot to 360 degrees.
- Pull dough from fridge and roll out to a sheet that is about 1/4 to 1/2 inch thick. Punch out dough into donut shapes.
- Once oil is up to temperature, carefully lower the donuts into the hot oil. Don’t crowd; you may only be able to do one or two at a time. Let them bubble away until side facing down is golden brown. Flip and brown the other side, about 5 minutes in total.
- Once browned deeply, remove from oil and let drain on rack or paper towel. While still hot, drop donuts into a bowl that contains the sugar/cinnamon mixture. Toss. EAT. EAT WHILE STILL HOT. YOU RARELY GET A CHANCE TO EAT A FRESH DONUT IN LIFE. DO IT NOW!!