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Cake Doughnuts
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Cake doughnuts are non-yeasted doughnuts. They are made with a cake-like batter that is deep-fried, forming a sweet dessert that can be served plain, frosted, or coated with powdered sugar.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
9 reviews
2 comments
ingredients
vegetable oil, for frying
3 1/3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
3/4 cup milk
directions
Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 degrees F.
Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick.
Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface.
Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted.
added by
gprj
nutrition data
116 calories, 2 grams fat, 22 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
Just wondering if anyone has tried baking these in a doughnut pan?
We haven't tried it but let us know if you do!
August 7, 2020
This is a GREAT recipe.
June 22, 2016
They were good, but like Bea, the dough was still runny after adding the rest of the flour. I didn't add more flour and just dropped the batter by spoonful into the pan.
March 9, 2014
Kids liked them, I didn't care for the texture. Will not make again.
June 23, 2013
Great recipe!! turned out perfectly.
The donuts are decent once you get them cooked but the 3.3 cups of flour leaves the dough to soft and runny. I had to add more flour to even be able to handle them. I will not make again. TO MESSEY
February 9, 2011
This was very easy and the results came out very well. The secret is not to fry to many at one time and the dough cuts and handles better if chilled a bit before using. I used 1 3.5 and a 2.5 inch cutter and fried just till they turned a golden color. Better than a commercial donut shop in my opinion. Cheaper to make also.
January 5, 2009
very good,easy to make and taste great.
December 25, 2008
I was nervous about this recipie - one of the only without yeast. But I was surprised. They were amazing doughnuts. Sweet type doughnuts. I skipped the cinnamon and netmeg and glazed them instead. I did not have a doughnut cutter, I just shaped them with my hands. They get much bigger while they are frying.
March 2, 2008
This is the BEST doughnut recipe I've come across by far. Easy to make and absolutely delicious.
May 19, 2007
really good doughnuts! would reconmend to anyone.