Cake Doughnuts Recipe Recipe For Creamy

CAKE DOUGHNUTS

Steps:

• Heat oil in a low-sided five-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.
• Meanwhile, place sour cream in a heat-proof bowl on top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.
• In a large bowl, sift together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.
• Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.
• Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.
• Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.
• Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
• When cool enough to handle, sift nonmelting sugar over tops; serve immediately.

CAKE DOUGHNUTS

Steps:

• In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk. , Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

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.

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.

DOUGHNUT CAKES

Steps:

• In a small bowl, beat the cream cheese, lemon curd and sugar until smooth. Cut doughnuts in half horizontally. Spread bottom halves with cream cheese mixture; replace tops. Drizzle with preserves. Garnish with whipped cream if desired.

CRISPY AND CREAMY DOUGHNUTS

Steps:

• Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
• Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
• Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
• Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP

Steps:

• Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
• Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.
• Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
• Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
• Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
• Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.