Cake Doughnuts 1972 Canadian Recipes

CAKE DOUGHNUTS 1972 ( CANADIAN )

Steps:

• Combine sugar and salt in a large bowl.
• Stir in the egg.
• Stir in the oil, buttermilk, and vanilla.
• Sift all remaining ingredients, and add a little at a time.
• Do this in four or five portions, mixing into wet after each.
• Mix and turn out on a lightly floured board.
• Keep the dough a soft soft but not sticky dough.
• Roll out 1/2 inch thick.
• Cut with cutter.
• Fry in hot fat in a deep fryer.
• Temperature of the oil should be 370 degrees.
• (Or should fry a bread cube in 60 seconds).
• Fry until golden brown, turning once during frying time.
• Drain on paper towels.
• Cool.
• Dust with icing powder or make a butter icing glaze.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

CAKE DOUGHNUTS

Steps:

• Combine potatoes, sugar, eggs, and butter.
• Sift together flour, baking soda, cream of tartar, salt, and cinnamon.
• Add to potato mixture alternately with milk, ending with dry ingredients.
• If dough is too wet to roll out, add a little more flour.
• Chill 1 1/2 hours in fridge.
• Turn out onto a well floured board and roll out 1/4" thick.
• Cut with a floured doughnut cutter.
• Fry doughnuts and holes in 360F.
• deep fat.
• Turn only once.
• Drain on paper towels, then cool on a rack.
• Leave plain or roll in cinnamon sugar.

SOUR CREAM DOUGHNUTS 1972 (CANADIAN)

Steps:

• Beat sour cream with sugar well.
• Add eggs and mix well.
• Mix all dry ingredients seperately and add into wet mixture.
• Roll out the dough onto a lightly floured surface about 3/4 inches thick.
• Cut with a doughnut cutter.
• Fry in deep hot fat.
• Deep fat should be temp of 370 degrees.
• Turn once to brown both sides.
• Place onto paper towels to drain.
• Sprinkle or dust with granulated sugar, powdered icing sugar.

GRANDMA'S OLD-FASHIONED CAKE DONUTS

Steps:

• Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.
• Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.
• Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.