Cake Donuts
Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 donuts
Author: Ireland Lindsay
Ingredients:
For the donuts:
2 tablespoons butter, room temperature
3/4 cup sugar
1 large egg
3/4 cup buttermilk
3 cups flour, more as needed
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Neutral oil, for frying
For the toppings, feel free to get creative! Try out different spices, cinnamon, tea leaves, cardamon. Give these donuts your own creative flare…
For the glaze:
2 cups powdered sugar
3 tablespoons milk, more as needed
For the chocolate topping:
1/2 cup chocolate, no higher than 70%
1/4 cup heavy cream
For the sugar topping:
1 cup sugar
FOR THE DONUTS:
INTO the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until lightened in color, 1 to 2 minutes.
SWITCH to the dough hook attachment and add in dry ingredients. Mix on low for a few seconds scraping down the side as needed. Stream in milk and continue to mix until the dough comes together. *
*If the dough looks too wet, add flour little by little until it comes together.
POUR the dough onto a floured work surface and roll out till about 1/2 inch thick, try not to go too thin. Use a 4-inch circle cutter to cut the dough into portions, then use a 1-inch circle cutter to cut out the middle and create the classic donut shape.
LET donuts rest on a lightly oiled baking dish while you prepare your frying station (check out frying guide included with recipe for tips & tricks on how to fry safely, and easily)
TO FRY:
ONCE you’ve read the cautions and prepared your station. Pour 2 inches of neutral oil (canola, vegetable etc.)* into a hearty, high edged pan. Insert digital thermometer and begin to heat oil gradually over medium heat.
WHEN your oil has reached 375°F, begin frying. Using your tool of choice (A metal spider, metal spatula, or metal pair of tongs) * lower the dough into the oil. Be sure to use caution and avoid splashing it in.
USING your tool, give the donuts the occasional movement to avoid burring, after about 1 minute it’s time to flip, carefully flip the donut to the other side to reveal what should be a golden and crisp surface, continue frying the uncooked side until golden.
ONCE your donut has finished cooking and is looking golden and cute as ever, carefully use chosen tool to raise out of fry oil and transfer to prepared baking sheet lined with paper towel. Let cool.
GO find a friend and ask for a high-five bcuz you just fried something, an if I may add, did it like a pro.
FOR THE GLAZE & ASSEMBLY:
COMBINE the 2 ingredients into a bowl and mix until fluid, add more milk as needed to equate a thin and dippable glaze. Dip and coat the donuts fully, let rest for 2 minutes before inhaling all of them. Store at room temp covered, best eaten day of.
FOR THE CHOCOLATE TOPPING & ASSEMBLY:
INTO the microwave melt the 2 ingredients on 30-second intervals until fully melted & combined. Dip cooled donuts into ganache and let rest for 2 minutes before devouring. Store at room temp covered, best eaten day of.
FOR THE SUGAR & ASSEMBLY:
DIP semi-cooled donuts into sugar and coat fully. Feel free to get creative! Try out adding different spices like cinnamon, tea leaves, or even cardamon. Give these donuts your own creative flare… Store at room temp covered, best eaten day of.
THE FRYING GUIDE:
Including tips, tools, and the how-to
Frying can seem like an intimidating, messy, and let’s face it, smelly task. This guide will break it down into bite-sized portions and provide an in-depth explanation for all-things frying.
STEP I: Cautions
Frying can be a fire hazard, and so can leaving on that strait iron. So, be cautious, but not afraid.
How to do it:
1. Learn what to avoid
a. Do not fill up your frying pan with more than 2 inches of oil
b. Use a hearty, wide mouth, high edge pan. Like a Dutch oven!
c. Do not over-crowd the pan
d. Keep an eye on the temp
e. Never add in water or moisture to hot oil
STEP II: Prepare your station.
By preparing your station ahead of time, this ensures an effortless process.
How to do it:
1. Collect all your tools.
a. A metal spider, metal spatula, or metal pair of tongs
b. A digital thermometer
c. A Dutch oven, or any other hearty, wide, high-edge pot
2. Set up a place for your finished donuts
a. Use a baking sheet lined with paper towels
STEP III: Fry, fry, fryyy
Here’s the how-to guide on how to fry with ease and keep the smell to a minimum.
ONCE you’ve read the cautions and prepared your station. Pour 2 inches of neutral oil (canola, vegetable etc.)* into a hearty, high edged pan. Insert digital thermometer and begin to heat oil gradually over medium heat.
*By using a neutral oil this will not impart flavor among your fried goods, these oils also have a “high smoke point” which means they are less of a fire hazard and easier to work with, score!
WHEN your oil has reached the ideal heat given in the recipe, begin to fry. Using your tool of choice (A metal spider, metal spatula, or metal pair of tongs) * lower the dough into the oil. Be sure to use cation and avoid splashing it in.
*The tool choice is up to you, how fun! My recommendation is keeping the tool metal, as these hold up to the high-heat conditions.
USING your tool, give the fried good the occasional movement to avoid burring, then once the time has come, carefully flip the dough and continue frying.
Don’t forget: Use a digital thermometer to check the heat often, you want all your goodies to fry at the same temperature, if the heat is fluctuating, don’t worry. Adjust the heat as needed.
ONCE your dough has finished cooking, carefully use chosen tool to raise out of fry oil and transfer to prepared baking sheet lined with paper towel. Let cool.
GO find a friend and ask for a high-five bcuz you just fried something, an if I may add, did it like a pro.
Recipe & Guide by @IreBakes
