July 10, 2009

Homemade Cake Donuts Like Grandma Makes

Although my family thinks me a nut, I'm a 'plain vanilla' kind of girl when it comes to ice cream, a 'double helping of vegetables' instead of chocolate cake and a 'plain cake donut with white frosting and colored sprinkles' kind of girl when it comes to pastries.

As a child growing up in a tiny town in the Midwest I remember being about 10 years old and walking to the corner gas station/convenience store early on Sunday mornings. Although I'm sure they wouldn't do it now, the employee working used to let me go into the back kitchen area where they made their donuts fresh every day and I actually would make the donuts - hot grease and all. I then got to frosting and sprinkle or sugar them and after 'working' for a half hour or so would be rewarded with a box of a dozen fresh donuts to take home.

I adore cake donuts (and crullers) and consider them one of my top 10 comfort foods.

Cake Donuts

4 c all-purpose flour
1 c sugar
3 t baking powder
1 t baking soda
1 t salt
1/2 t nutmeg
1 c buttermilk
1/4 c butter, melted, or 1/4 cup oil
1 tsp vanilla
2 eggs, slightly beaten
Oil for deep frying

In a large bowl, combine flour, sugar, baking powder, soda, salt and nutmeg. Whisk to blend. Stir in the buttermilk, melted butter or oil, vanilla and eggs. Don't over beat. Mix just until moist.

Chill dough for about 30 minutes for easier handling. Heat your oil to 375°. On a well floured surface, knead dough for 2 minutes just until it is no longer sticky and is easy to work with. Using half of the dough, roll out to 1/2" thickness; cut with a floured doughnut cutter. Slip doughnuts into the hot oil and fry for 1 to 1 1/2 minutes per side, or until deep golden brown.

Drain on paper towels. Dip in powdered sugar or a cinnamon sugar mixture or wait for them to cool a bit before frosting.Print Friendly and PDF