Two Dozen Cake Donuts
- 3 and 1/3 cups all-purpose flour
1 and 1/4 cup sugar
3/4 cup milk
2 large eggs
2 Tablespoons shortening
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
vegetable oil - for frying
powdered sugar - for dusting
Important Note From Mr Breakfast:
After testing several cake donut recipes and experimenting with several variations, I strongly recommend the following recipe: Berry Delicious Cake Donuts. I'm keeping the recipe on this page on the site, but I really recommend that other recipe.
This recipe makes about 2 dozen donuts.
In a deep fryer, add vegetable oil so the oil is about 3 inches deep. Heat oil to 375 degrees.
In a large mixing bowl, take 1 and 1/2 cups of the flour and add the sugar, salt, cinnamon and nutmeg.
In a separate bowl, lightly beat the eggs. Add milk and stir.
Add wet ingredients to dry ingredients. Add shortening. Mix with an electric beater set to low speed for about 30 seconds - making sure to occasionally scrape batter down that sticks to the side of the bowl.
Increase beater speed to medium and beat for an additional 2 minutes - adding a bit of remaining flour every 10 or 15 seconds until all flour is used.
Turn dough out onto a well-flour surface. Sprinkle a little flour over the top of the dough. Roll out dough until its about a 1/2 inch thick.
Cut out individual donuts with a donut cutter. Dust the cutter with a little flour to avoid sticking.
Carefully, drop donuts into hot oil: wear a cooking glove or oven mit and transfer donuts to oil using a spatula.
As the donuts cook, they will rise to the surface of the oil. When they do, flip them with the spatula.
Fry them for about 1 minute per side - until golden brown.
Transfer completed donuts to stacked paper towels to drain off excess oil.
Allow donuts to cool to room temperature.
If desired, dust with powdered sugar.
Sometimes we take a little bit of cake frosting from a can and make chocolate-frosting donuts. Just make sure the donuts are cool before frosting them.
Mr Breakfast would like to thank kidpancake for this recipe.
Recipe number 1661. Submitted 3/1/2006.