Cake Doughnuts 1972 Canadian Recipes

CAKE DOUGHNUTS

Steps:

• 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.

OLD-TIME CAKE DOUGHNUTS

Steps:

• In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition., Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours. , Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°., Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , Combine remaining sugar and cinnamon; roll warm doughnuts in mixture. Freeze option: Wrap doughnuts in foil and transfer to a resealable freezer container. May be frozen for up to 3 months. To use, remove foil. Thaw at room temperature. Warm if desired. Combine 1/2 cup sugar and 2 teaspoons cinnamon; roll warm doughnuts in mixture.

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.

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.

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.