BAKED CAKE DONUTS
While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
- Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
- Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.
BAKED CAKE DONUTS (DOUGHNUTS)
These are great to make when you feel like donuts, but you dont feel like frying. Dip these in glazes or dip in melted butter then roll in them cinnamon sugar.
Provided by Cupcake-Princess
Categories Quick Breads
Time 12m
Yield 12 donuts
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
- Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.
Nutrition Facts : Calories 159.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 36.7, Sodium 202.8, Carbohydrate 29.4, Fiber 0.6, Sugar 13.3, Protein 3.7
CAKE DOUGHNUTS
Provided by Food Network Kitchen
Time 50m
Yield 12 doughnuts (plus about 6 doughnut holes)
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
- Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
- Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.
OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)
There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.
Provided by Vseward Chef-V
Categories Breakfast
Time 20m
Yield 14 doughnuts
Number Of Ingredients 10
Steps:
- In a large bowl mix the sugar, baking powder, salt and nutmeg.
- Add eggs, milk and melted butter. Beat well.
- Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
- Cover with plastic wrap and chill for *at* *least* one hour.
- Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
- Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
- Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
- Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
- Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.
CINNAMON BAKED DOUGHNUTS
Steps:
- Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
- Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
- Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
- For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
CLASSIC CAKE DOUGHNUTS
These doughnuts are fantastic! They're at their best right after making them.
Provided by Food Network Kitchen
Time 1h4m
Yield 2 dozen doughnuts and holes
Number Of Ingredients 11
Steps:
- Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
- In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
- Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
- Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
- On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
- Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
- Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
- For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.
BLUEBERRY CAKE DOUGHNUTS
These are my favorite doughnuts ever. I've had an emotional attachment to them since I was living and working in Washington, D.C. I was super poor and there was a bakery stall in Eastern Market right on my way to work that would sell me two-day-olds for 50 cents, and I'd eat them while riding my bike to work. Oh, the salad days. I'll even eat the 7-Eleven ones in a pinch. I just love a blueberry cake doughnut. I've tried to sneak this doughnut onto the menu of every restaurant I've ever worked at. -Duff
Provided by Duff Goldman
Categories dessert
Time 1h5m
Yield 2 dozen regular doughnuts or 48 mini doughnuts
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flours, baking soda, and baking powder.
- Add the eggs and yolk to the mixer and cream until blended.
- In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
- Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
- Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
- When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside.
- In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken).
CAKE DOUGHNUTS
Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.
Provided by Christina
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
- Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
- Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g
BAKED CAKE DOUGHNUTS
Provided by Lara Ferroni
Categories Brunch Dessert Bake Quick & Easy Pastry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 12 doughnuts
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°F. Lightly grease a doughnut pan.
- 2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until evenly distributed. Add the milk, yogurt, vanilla, and egg and stir until just combined. Do not overmix or your doughnuts may be rubbery.
- 3. Use a piping bag or a spoon to fill each doughnut cup about three-quarters full, making sure the center post is clear. Bake until doughnuts are a light golden brown and spring back when touched, 6 to 10 minutes. Let cool slightly before removing from pan. Glaze as desired.
MY BAKED BLUEBERRY CAKE DONUTS
Dunkin Donuts Blueberry Cake Donuts are not a healthy choice in their fried goodness. Therefore, I used a Sunbeam Donut Maker and Wilton 6-Cavity Doughnut Pan to bake them.
Provided by csbndc
Categories Breakfast
Time 10m
Yield 12 donuts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Combine the first five ingredients in a large bowl. Blend in butter until it resembles coarse crumbs.
- Place blueberries in a microwave safe bowl and heat for 30-40 seconds until soft and juicy. Whisk in the milk and egg. Add this to the flour mixture and mix just until combined.
- Spoon into a greased donut pan/maker.
- Bake for 10-12 minutes in oven or until ready indicator is lit. Flip donuts in pan after 10 minutes if you like to brown both sides.
- Cool donuts on a wire rack for 10 minutes.
- Makes about a dozen donuts.
Nutrition Facts : Calories 145.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 26.5, Sodium 156.5, Carbohydrate 23.7, Fiber 0.7, Sugar 11.4, Protein 2.6
DEVIL'S FOOD DOUGHNUTS
Rich Devil's Food doughnuts are a perfect choice for any morning -- draped with a brandied chocolate glaze, they can be topped with chopped nuts or coconut for extra flourish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 20
Number Of Ingredients 14
Steps:
- Place potatoes and 3 1/4 cups water in a large saucepan. Bring to a boil. Cook until potatoes are fork tender, about 12 minutes. Remove from heat; drain, reserving liquid. Return potatoes to saucepan. Using a whisk, mash potatoes over medium-high heat until dry, about 1 minute. Set 1 cup potatoes aside; reserve remainder for another use.
- Place yeast in bowl of an electric mixer; pour 3/4 cup reserved potato liquid over yeast. Sprinkle granulated sugar over yeast; let dissolve, 2 to 3 minutes. Add 1/2 cup all-purpose flour and 1/2 cup cake flour; stir with a wooden spoon until combined. Cover with plastic wrap; set aside in a warm place until surface is covered with bubbles, about 30 minutes.
- Place chocolate in a heat-proof bowl or the top of a double boiler, and set over a pan of simmering water. Heat, stirring with a rubber spatula, until melted and smooth.
- Place 1/2 cup plus 1 tablespoon reserved potato liquid in a small saucepan; bring to a boil over medium-high heat. Remove from heat, and stir in the baking soda and cocoa powder until combined. Add the melted chocolate, the reserved cup mashed potato, confectioners sugar, and salt; stir to combine.
- Add potato mixture, 1/2 cup all-purpose flour, and remaining 1/2 cup cake flour to yeast mixture. Using paddle attachment, mix on low speed until flour has been moistened, about 30 seconds. Increase speed to medium high; mix until thoroughly combined, 1 minute. Add the remaining 1/2 cup all-purpose flour; mix on low speed 30 seconds. Increase speed to high; mix another 30 seconds; the dough will be very sticky.
- Lightly oil a large bowl; set aside. Sift an even layer of all-purpose flour over a clean work surface. Turn dough out onto floured surface, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
- Turn out dough onto floured surface, and fold in half, deflating dough. Return dough to oiled bowl, re-cover, and set aside to rise until doubled in size again, about 30 minutes.
- Heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375 degrees. Lightly dust a baking pan with flour, and line a second one with paper towels; set both aside.
- Sift a light coat of flour onto a clean work surface. Turn out dough. Sift another layer of flour over dough. Roll into a 12-by-14-inch rectangle, about 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer the doughnuts to the floured baking pan, and set aside 10 minutes, but not more.
- Gently pull on sides of the doughnuts, slightly enlarging holes. Working in batches of four, transfer doughnuts to oil, and cook until tops have expanded and cracked slightly, about 2 minutes. Using a slotted spoon, turn doughnuts over, and cook 1 minute more. Transfer doughnuts to lined baking pan, and set aside until cool enough to handle. Repeat with remaining doughnuts.
- Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
- While still warm, coat doughnuts with chocolate glaze, and sprinkle with chopped pistachios or coconut, if desired. Transfer to a wire rack to set, and serve.
CAKE DONUTS
Make and share this Cake Donuts recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 18m
Yield 36 mini donuts, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325*. Spray pan lightly with cooking oil. In bowl mix together flour, sugar, baking powder, and salt. Add butter, eggs, milk, vanilla, nutmeg, and cinnamon. Beat until well blended. Fill each Donut Hole 2/3 full. Bake 8 minutes or until top springs back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut. Donuts may also be dipped into cinnamon and sugar instead of the glaze. When the pan has cooled, wipe clean with cloth or paper towel and repeat process. Yields approximately 36 mini donuts. Glaze: 1 cup powdered sugar mixed with 2 Tblsp. HOT water.
Nutrition Facts : Calories 104.3, Fat 1.7, SaturatedFat 0.8, Cholesterol 26.6, Sodium 187.2, Carbohydrate 19.6, Fiber 0.4, Sugar 8.4, Protein 2.5
PLAIN CAKE DOUGHNUTS
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
Time 25m
Yield 12
Number Of Ingredients 10
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, Carbohydrate 25 g, Cholesterol 21.4 mg, Fat 10.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 301.8 mg, Sugar 8.9 g
FLUFFY CAKE DOUGHNUTS
This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.
Provided by SYNEVA B
Categories Bread Quick Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
- In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
- Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
- To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 39.9 g, Cholesterol 32.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 272.3 mg, Sugar 23.6 g
CAKE DOUGHNUTS
This homemade cake doughnut recipe is the only one you'll ever need!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 11
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 : Fat 1, ServingSize 1 Doughnut, TransFat 0 g
CAKE DOUGHNUTS 1972 ( CANADIAN )
I remember my mom making these in my high school days. Later I got the recipe, and now make them for my family. Sometimes I add a touch of nutmeg in my buttermilk too. Adds another element of flavour.
Provided by andypandy
Categories Quick Breads
Time 20m
Yield 30 doughnuts
Number Of Ingredients 9
Steps:
- Combine sugar and salt in a large bowl.
- Stir in the egg.
- Stir in the oil, buttermilk, and vanilla.
- Sift all remaining ingredients, and add a little at a time.
- Do this in four or five portions, mixing into wet after each.
- Mix and turn out on a lightly floured board.
- Keep the dough a soft soft but not sticky dough.
- Roll out 1/2 inch thick.
- Cut with cutter.
- Fry in hot fat in a deep fryer.
- Temperature of the oil should be 370 degrees.
- (Or should fry a bread cube in 60 seconds).
- Fry until golden brown, turning once during frying time.
- Drain on paper towels.
- Cool.
- Dust with icing powder or make a butter icing glaze.
OLD-TIME CAKE DOUGHNUTS
This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany
Provided by Taste of Home
Time 35m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.
Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BAKED SPICED CAKE DONUTS
A deliciously moist and more wholesome version of cake donuts with lots of spiced flavor.
Provided by Francesca Federico
Categories Bread Quick Bread Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.
- Sift flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt together in a bowl.
- Whisk applesauce, apple cider, melted butter, egg, and vanilla extract together in a small bowl. Stir into flour mixture gradually until ingredients are combined.
- Spoon batter into the prepared pan, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.
- Combine sugar and cinnamon for topping in a shallow dish. Brush donuts with melted butter on both sides and dip into sugar-cinnamon combination.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 50.7 g, Cholesterol 33.2 mg, Fat 6.5 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 172.1 mg, Sugar 33.8 g
GLAZED CAKE DONUTS
Silky, sweet milk glaze veils golden-fried donuts for this Federal Donuts classic. You can stick to the original recipe or, as Chef Solomonov suggests, customize the basic glaze with new flavors. Either way, these fresh, frosted confections are as fun to create as they are to eat.
Provided by Michael Solomonov
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 14
Steps:
- Basic Milk Glaze: Add a couple inches of water to a medium pot and bring to a simmer over medium heat. Into a large heatproof bowl, add confectioners' sugar, salt, and milk. Snugly fit the bowl on top of the pot to make a double boiler, making sure the bottom of the bowl isn't touching the water; whisk until glaze is combined and smooth, 3-5 minutes. Set aside. (Note: Basic Milk Glaze can be made in advance, cooled, and stored in an airtight container in the refrigerator up to 1 week. Reheat over double boiler when ready to use.)
- Make donut batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter and buttermilk; mix until combined, about 5 seconds.
- Turn the mixer off. Add dry ingredients: flour, baking soda, baking powder, salt, and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until batter is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
- Prepare a work surface by taping a 12" x 16" sheet of parchment paper to your counter to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed. You'll dust off excess flour before frying, so don't skimp.) Scrape down the paddle attachment and turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, including the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
- Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 degrees F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
- Cut donuts: Working quickly, use two sizes of ring cutters to make the donut shapes. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
- Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for each donut will be about 2½ minutes.) Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
- Glaze the donuts: Warm up the milk glaze in a double boiler and stir until smooth. Hold the bottom of the donut with your fingertips and submerge the top in warm glaze, a little more than halfway up the sides. Remove the donut from the glaze and, with a twist of the wrist, turn it right-side up, allowing the excess glaze to cascade down the sides. Place on a wire rack to cool completely, 10-15 minutes, before serving. After the donuts are cool, store in an airtight container for up to 24 hours.
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