Welcome to the delightful world of Classic Cake Doughnuts! These heavenly treats are perfect for breakfast, brunch, or a sweet snack. Let’s dive into the joy of making these fluffy delights!
Tips for Perfect Doughnuts
Make sure your oil is at the right temperature for crispy exteriors and fluffy interiors. Don't forget to decorate with sprinkles for that extra fun!
Favorite Parts
The chocolate glaze is so rich and smooth, it’ll make your doughnuts irresistible. Trust me, you’ll love it!
Ingredients
- For the doughnuts:
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- For the chocolate glaze:
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Instructions
- For the doughnuts:
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Step 1- Mix dry ingredients: In a large bowl, mix together the flour, baking powder, salt, and nutmeg. Set aside. Combine butter and buttermilk in a small bowl or measuring cup, and set aside.
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Step 2- Combine wet and dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the melted butter/buttermilk mixture, starting and ending with the flour. The dough will be soft. Cover tightly with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.
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Step 3- Make ahead: MAKE AHEAD: At this point, you can also refrigerate the covered dough for up to 48 hours. Let come to room temperature before proceeding with recipe as written.
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Step 4- Roll and cut dough: Turn the dough out onto a floured work surface. Roll the dough out into just over 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Brush off any excess flour and place the doughnuts on a lightly floured parchment-lined baking sheet. Cover and let the doughnuts sit at room temperature while you heat the oil.
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Step 5- Fry the doughnuts: Heat at least 1 1/2 inches of oil in a large and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the doughnut holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.
- For the chocolate glaze:
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Step 6- Make the glaze: In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth.
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Step 7- Glaze the doughnuts: Immediately dip the doughnuts into the glaze. If the glaze begins to set, return the saucepan to low heat and stir until liquid again. Garnish with sprinkles, if using. Let the glaze set on the doughnuts for 30 minutes before serving.
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Step 8- Storage tips: Doughnuts are best made the day they're fried. However, you can store the glazed doughnuts in an airtight container for up to 2 days.
Nutrition
- Calories: 220, Fat: 10g, Carbs: 30g, Protein: 2g
Cooking techniques
Frying doughnuts requires precise temperature control to achieve that perfect golden brown color. Always use a thermometer to monitor the oil temperature for best results.
Variations or substitutions
You can substitute whole milk for buttermilk if needed. For a different flavor, try adding cinnamon or cardamom to the dough!
Storage tips
Store any leftover glazed doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing unglazed doughnuts.
Notes
Feel free to experiment with different toppings like chocolate sprinkles, nuts, or even coconut flakes for a unique twist!
