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My review
Cake Doughnuts
Christina
"Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort."
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Ingredients
2 h 15 m servings 257Original recipe yields 16 servings (16 doughnuts and holes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
- Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
- Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
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Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 195216 Ratings
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Most helpful positive review
7/25/2002
This recipe DOES have the correct amount of flour to make the donuts light & fluffy. By placing the dough on a floured surface & sprinkling with flour, it removes the tackiness of the dough. T...
Most helpful critical review
10/20/2006
Ihave been baking MANY years. Wanted sonething to do with my grandchildren so I thought I'd try this. WHAT A MESS!! The dough was SO sticky that it could't be handled. I thought I made a mistake...
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7/25/2002
This recipe DOES have the correct amount of flour to make the donuts light & fluffy. By placing the dough on a floured surface & sprinkling with flour, it removes the tackiness of the dough. T...
2/13/2009
We are first time doughnut makers, so take that for what its worth. We made doughnuts and doughnut holes out of our center pieces we cut out. By the time we got to our holes (we did them last)...
3/4/2007
These were excellent, like the difference sliced grocery store bread and homemade. I've never made doughnuts before so I was really impressed. I read the other reviews before making these and ha...
10/29/2002
Where I come from in Upstate New York these are called Fried Cakes. They are often sold in the fall to accompany fresh apple cider. They are not meant to be like Krispy Kremes. Those are yeast b...
4/27/2004
This recipe is fabulous! I don't have a donut cutter so I dropped batter by spoonsful. Just use very small spoons, though. The first batch came out big as tennis balls. Still delicious, but ...
4/26/2008
Ive used this multiple times, followed it exactly using the spoon drop in the oil method (to save myself time),and have had raving success every single time. Thank you for a smokin doughnut rec...
10/20/2006
Ihave been baking MANY years. Wanted sonething to do with my grandchildren so I thought I'd try this. WHAT A MESS!! The dough was SO sticky that it could't be handled. I thought I made a mistake...
6/13/2008
This recipe had a very great flavor; however, the dough was too sticky. I added (about 1 c.more flour) till it was not so sticky.
10/4/2001
This recepie is inacurate in the whole point of view, the time to refrigirate the ingridients is not enogh and need more flour , is very messy and with the actual ingridients like the flour amou...