Plain Cake Donut Recipes

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CAKE DOUGHNUTS



Cake Doughnuts image

This homemade cake doughnut recipe is the only one you'll ever need!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 24

Number Of Ingredients 11

Vegetable oil
3 1/3 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
3/4 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons shortening
2 eggs
Rainbow Doughnut Icing

Steps:

  • In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375°F.
  • In large bowl, beat 1 1/2 cups of the flour and the remaining ingredients except Rainbow Doughnut Icing with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.
  • On generously floured surface, roll dough lightly to coat. Gently roll to 3/8-inch thickness. Cut dough with floured 2 1/2-inch doughnut cutter.
  • Fry doughnuts in oil, 2 to 3 at a time, turning as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with slotted spoon; drain on paper towels. Cool slightly and frost with doughnut icing.

Nutrition Facts : Fat 1, ServingSize 1 Doughnut, TransFat 0 g

BAKED CAKE DONUTS



Baked Cake Donuts image

While cake donuts are traditionally fried, they're just as delicious baked in the oven, with far less cleanup. Toss in powdered sugar or finish with a simple glaze and sprinkles or toasted coconut -- you can't go wrong!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h5m

Yield Makes 12

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup light brown sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup whole milk, room temperature

Steps:

  • Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
  • Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
  • Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.

FLUFFY CAKE DOUGHNUTS



Fluffy Cake Doughnuts image

This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don't have so many calories. I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn't stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.

Provided by SYNEVA B

Categories     Bread     Quick Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 teaspoon salt
¾ cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners' sugar
2 tablespoons hot water
½ teaspoon almond extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
  • In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
  • Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
  • To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 39.9 g, Cholesterol 32.2 mg, Fat 2.4 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 272.3 mg, Sugar 23.6 g

CAKE DOUGHNUTS



Cake Doughnuts image

Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.

Provided by Christina

Categories     Bread     Quick Bread Recipes

Time 2h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup milk
1 egg, beaten
¼ cup butter, melted and cooled
2 teaspoons vanilla extract
2 quarts oil for deep frying
½ teaspoon ground cinnamon
½ cup white sugar

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.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g

CAKE DOUGHNUTS



Cake Doughnuts image

Provided by Food Network Kitchen

Time 50m

Yield 12 doughnuts (plus about 6 doughnut holes)

Number Of Ingredients 11

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
3/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 large egg plus 1 egg yolk
1/2 cup whole milk
1 teaspoon vanilla extract
Vegetable shortening, for frying

Steps:

  • Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
  • Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
  • Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
  • Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.

VANILLA CAKE DONUTS



Vanilla Cake Donuts image

Vanilla bean and extract perfume these buttermilk donuts that are crunchy on the outside and soft on the inside. Finished with a simple vanilla glaze, they're utterly irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h55m

Yield Makes 12 to 14, plus holes

Number Of Ingredients 15

3 cups confectioners' sugar
1 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
6 to 8 tablespoons whole milk
3 3/4 cups unbleached all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 vanilla bean, seeds scraped
1 large egg plus 1 large yolk, room temperature
1 1/2 teaspoons pure vanilla extract
1 scant cup buttermilk
Vegetable, peanut, or safflower oil, for frying (about 8 cups)

Steps:

  • Vanilla Confectioners'-Sugar Glaze:Whisk together confectioners' sugar, vanilla, and salt. Whisk in milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
  • Donuts:Dust a baking sheet with flour. Whisk together flour, baking powder, baking soda, and salt. Beat butter, granulated sugar, and vanilla seeds on medium-high speed until light and fluffy, about 2 minutes. Beat in egg and yolk, then vanilla extract. Scrape down bowl, then beat in dry ingredients in three additions, alternating with buttermilk, beginning and ending with dry ingredients. Turn out dough onto baking sheet; use floured hands to flatten to a 3/4-inch-thick rectangle. Refrigerate at least 1 hour and up to overnight (if longer than 1 hour, cover with plastic wrap).
  • Pour oil into a large, deep, heavy pot, such as a Dutch oven, until it reaches 2 inches up side, leaving about 2 1/2 inches headroom. Clip a deep-fry thermometer to pot and heat oil over medium to 350 degrees. Meanwhile, using a floured 2 1/2-inch round donut cutter, cut out donuts (or use a 2 1/2-inch round cookie cutter, then cut out holes with a 1- to 1 1/2-inch round cutter). Pat together scraps; cut out more donuts (these will not be quite as tender). Working in batches of 3 so as not to crowd pot, carefully drop donuts into hot oil and cook, flipping a few times, until deep golden brown all over, 4 1/2 to 5 1/2 minutes (2 1/2 to 3 1/2 minutes for holes), maintaining oil temperature between 340 degrees and 350 degrees at all times. Transfer donuts and holes to a wire rack set in a rimmed baking sheet; let cool 10 minutes.
  • While still slightly warm, dip top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on rack. Let stand until glaze sets and donuts are cool, about 1 hour. Donuts are best eaten the day they are made.

BAKED CAKE DONUTS (DOUGHNUTS)



Baked Cake Donuts (Doughnuts) image

These are great to make when you feel like donuts, but you dont feel like frying. Dip these in glazes or dip in melted butter then roll in them cinnamon sugar.

Provided by Cupcake-Princess

Categories     Quick Breads

Time 12m

Yield 12 donuts

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs, beaten
2 tablespoons butter, melted

Steps:

  • Preheat oven to 425 degrees and grease a 12 hole donut pan. In a large mixing bowl stir together flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, eggs, and butter, stir until just combined.
  • Divide batter between prepared donut pan. Bake until toothpick comes out clean, 7 to 9 minutes. Let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack.

Nutrition Facts : Calories 159.8, Fat 3.1, SaturatedFat 1.6, Cholesterol 36.7, Sodium 202.8, Carbohydrate 29.4, Fiber 0.6, Sugar 13.3, Protein 3.7

OLD-TIME CAKE DOUGHNUTS



Old-Time Cake Doughnuts image

This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. Alissa Stehr, Gau-Odernheim, Germany

Provided by Taste of Home

Time 35m

Yield about 2 dozen.

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
1-1/2 cups sugar, divided
3 large eggs, room temperature
4 cups all-purpose flour
1 tablespoon baking powder
3 teaspoons ground cinnamon, divided
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup 2% milk
Oil for deep-fat frying

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.

Nutrition Facts : Calories 198 calories, Fat 8g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)



Old-Fashioned Cake Doughnuts (Donuts) image

There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.

Provided by Vseward Chef-V

Categories     Breakfast

Time 20m

Yield 14 doughnuts

Number Of Ingredients 10

1 cup sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 eggs
1/4 cup unsalted butter, melted
1 cup milk
4 cups flour (plus a little more if dough is sticky)
oil (for frying)
cinnamon sugar

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.

BASIC CAKE DOUGHNUTS



Basic Cake Doughnuts image

Provided by Lara Ferroni

Categories     Brunch     Dessert     Fry     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 10 traditional doughnuts or 25 to 35 drop doughnuts

Number Of Ingredients 11

1 3/4 cups (240 grams) all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon freshly grated nutmeg
1/3 cup (75 grams) superfine sugar
2 tablespoons (1 ounce) unsalted butter or vegetable shortening
1 egg
1/2 cup whole milk, scalded and divided
2 tablespoons plain yogurt
1 teaspoon vanilla extract
Vegetable oil for frying

Steps:

  • 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, nutmeg, and sugar. Blend on low speed. Add the butter and blend at medium-low speed. The mixture should resemble coarse sand.
  • 2. In a separate bowl, combine the egg, 1/4 cup of the milk, yogurt, and vanilla. With the mixer running, slowly pour the wet ingredients into the flour- butter mixture. Scrape down the sides of the bowl and mix for 20 seconds. Mix in the remaining milk, a little at a time, until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and spoonable, similar to moist cookie dough. You may not need all of the milk. Cover with plastic wrap and let rest for 15 to 20 minutes.
  • 3. Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360°F.
  • 4. For traditional doughnuts, fill a piping bag fitted with a 1/3-inch round tip. Calculate how many 3-inch doughnuts can fry in your pot at one time. Grease a 4-by-4-inch parchment square for each and pipe a 3-inch-diameter ring onto each square. Carefully place one in the oil, parchment side up. Remove the parchment with tongs and repeat with a few more rings, being careful not to overfill the pan. Cook for 1 to 2 minutes on each side, or until light golden brown. For drop doughnuts, just drop tablespoon-size dollops directly into the oil and fry for about 45 seconds per side, or until light golden brown.
  • 5. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining batter. Let cool just slightly before glazing and eating.

PLAIN CAKE DONUT



Plain Cake Donut image

Provided by Erin McKenna

Categories     Cake     Breakfast     Brunch     Bake     Kid-Friendly     Wheat/Gluten-Free     Mother's Day     Father's Day     Shower     Healthy     Vegan     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 13

1/3 cup melted refined coconut oil or canola oil, plus more for brushing the trays
1 cup vegan sugar
3/4 cup white or brown rice flour
1/3 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons unsweetened applesauce
1/4 cup vanilla extract
1/2 cup hot water

Steps:

  • Topping:
  • Cinnamon sugar Preheat the oven to 325°F. Brush 2 six-mold donut trays with coconut oil and set aside.
  • In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined. Using a melon-baller or tablespoon, drop 2 1/2 tablespoons of batter into each donut mold. Using a toothpick, spread the batter evenly around the mold.
  • Bake for 8 minutes, rotate, and continue to bake until the donuts are golden brown, about 7 minutes more. Let cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, or 15 minutes if using glaze or icing. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet. Coat them in cinnamon sugar .

CLASSIC CAKE DOUGHNUTS



Classic Cake Doughnuts image

These doughnuts are fantastic! They're at their best right after making them.

Provided by Food Network Kitchen

Time 1h4m

Yield 2 dozen doughnuts and holes

Number Of Ingredients 11

1/4 cup vegetable shortening, plus more for deep frying
1 cup sugar
2 large eggs, at room temperature
1 cup canned evaporated milk
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour, plus more as needed
4 teaspoons baking powder
1 1/2 teaspoons freshly grated nutmeg
1/4 teaspoon ground mace
1 teaspoon fine salt
For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar

Steps:

  • Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
  • In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
  • Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
  • Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
  • On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
  • Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
  • Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
  • For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

PLAIN CAKE DOUGHNUTS



Plain Cake Doughnuts image

A simple cake doughnut lightly spiced with cinnamon and nutmeg. Coat with cinnamon-sugar, or a confectioners' sugar glaze.

Provided by Jennifer Long

Categories     Bread     Quick Bread Recipes

Time 25m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ cup white sugar
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
½ cup milk
1 egg, beaten
1 quart oil for frying

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
  • Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Nutrition Facts : Calories 201.9 calories, Carbohydrate 25 g, Cholesterol 21.4 mg, Fat 10.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 301.8 mg, Sugar 8.9 g

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From blog.wilton.com


OLD FASHIONED CINNAMON SUGAR BAKED CAKE DONUTS - THE BUSY …
2017-03-20 Add the flour, sugar, baking powder, nutmeg, cinnamon and sea salt to a large bowl and whisk them together until they’re combined. In a separate bowl or a large liquid measuring cup combine the buttermilk, eggs, and oil, whisking them together with a fork. Dump the wet ingredients into the dry ingredients. Using a rubber spatula, fold the wet ...
From thebusybaker.ca


BAKERGIRL: OLD-FASHIONED CAKE DOUGHNUTS. | CAKE DONUTS RECIPE, …
This easy recipe turns out plain cake doughnuts that taste great straight from the fryer or as a base for creative dessert toppings. Stephanie Laipple Bonnema. Sweets. Apple Cake Recipes. Pumpkin Recipes. Buttermilk Doughnut Recipe. Homemade Buttermilk. Southern Kitchens. Homemade Donuts. Thing 1 . These Old-Fashioned Buttermilk Doughnuts take a little time to …
From pinterest.com


PLAIN CAKE DONUT RECIPE BY ERIN MCKENNA - THE DAILY MEAL
2011-12-06 Preheat the oven to 325 degrees. Brush two 6-mold doughnut trays with coconut oil and set aside. In a medium-sized bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ...
From thedailymeal.com


PLAIN CAKE DOUGHNUTS RECIPE - HOUSE & HOME
2011-06-12 Yield: Step 1: Preheat the oven to 325°F. Step 2: Brush 2 six-mold doughnut trays with coconut oil and set aside. Step 3: In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber ...
From houseandhome.com


CLASSIC CAKE DOUGHNUT RECIPE | HANDLE THE HEAT
2022-03-17 For the doughnuts: In a large bowl, mix together the flour, baking powder, salt, and nutmeg. Combine butter and buttermilk in a small bowl or measuring cup, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar until thick and pale, about 5 minutes.
From handletheheat.com


BAKED DONUT RECIPE - COOKING CLASSY
2021-03-08 Preheat oven to 425 degrees. Spray 12 cavities of donut pans with non-stick cooking spray, set aside. In a medium mixing bowl whisk together flour, baking powder, baking soda, salt and nutmeg, set aside. In a seperate large mixing bowl whisk together 4 Tbsp butter, the vegetable oil and sugar.
From cookingclassy.com


PERFECT PLAIN CAKE | PRECIOUS CORE
2016-12-12 Preheat oven to 350 degrees F (176 degrees C). Oil a baking pan (8 by 2 inch) and set aside. In a large bowl, mix together the margarine and sugar until light and fluffy. Beat all eggs in another bowl then add to the sugar and margarine mixture, add in vanilla and beat well.
From preciouscore.com


HOW TO MAKE BAKED CAKE DONUTS FROM SCRATCH | WILTON
2020-10-23 Instructions: Step 1: In a medium bowl, melt chocolate chips, butter, and corn syrup in the microwave on 50% power for 1 minute. Stir frequently until completely melted. Step 2: Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if the glaze is too thick.
From blog.wilton.com


OLD-FASHIONED CAKE DOUGHNUTS - KING ARTHUR BAKING
With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible. When the fat is at the appropriate temperature (365°F to 375°F), lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially ...
From kingarthurbaking.com


COOKTHATBOOK » PLAIN CAKE DONUT
Brush 2 six-mold donut trays with coconut oil and set aside. In a medium bowl, whisk together the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, applesauce, vanilla, and hot water and continue mixing with a rubber spatula just until the ingredients are combined.
From cookthatbook.com


EASIEST CAKE MIX DONUTS RECIPE | SOMEWHAT SIMPLE
In a medium bowl, whisk together the oil, egg, and water until blended. Add the cake mix and mix until combined. Pour the batter into a large zipper bag or piping back. Snip off a corner of the bag and pipe the batter into the wells of the donut pan, filling about 3/4 full. Bake 13-15 minutes, or until golden brown.
From somewhatsimple.com


CLASSIC FRIED CAKE DONUT RECIPE + GLAZE OPTIONS – SUGAR GEEK SHOW
2020-09-28 Step 1 – Cream the butter and the sugar together on medium-high speed until light and fluffy. About 2 minutes. Step 2 – While mixing on low, add in the eggs and mix on medium speed until combined. Step 3 – While mixing on low, add in the milk, vanilla, flour, baking powder, baking soda, nutmeg, and salt.
From sugargeekshow.com


OLD FASHIONED CAKE DOUGHNUTS - HOW TO MAKE CAKE …
Deronda demonstrates how to make delicious OLD FASHIONED CAKE DOUGHNUTS in this video! This doughnut is slightly crispy on the outside yet light and fluffy ...
From youtube.com


A VERY SIMPLE DONUT CAKE RECIPE - BLASTING NEWS
2020-04-24 Preheat the oven to 180°C. Spray the insides of a couple of donut pans or bundt pans ( 9-inch in sizes) with baking spray and set aside. Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat together on medium speed until light and fluffy (5 minutes).
From us.blastingnews.com


BAKED DOUGHNUTS THREE WAYS - KING ARTHUR BAKING
Preheat the oven to 425°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
From kingarthurbaking.com


PLAIN CAKE DOUGHNUTS - FOOD NEWS
1 day agoIngredients For The Cake mix Donuts: 1/4 cup oil; 1 cake mix; 1 egg; 1 cup of water; 1 cup of powdered sugar; 2 tablespoons of water; Directions: In this easy cake mix recipe donut video recipe tutorial by Coupons.com, onYouTube, you will learn this simple dessert snack idea in a few easy steps.You begin by making your cake mix according to the box instructions.
From foodnewsnews.com


PLAIN CAKE DONUT RECIPE RECIPES ALL YOU NEED IS FOOD
1 3/4 cup (210g) all-purpose flour: 2 cups (400g) granulated sugar: 3/4 cup (90g) unsweetened cocoa powder: 1 tsp. baking powder: 1 tsp. kosher salt: …
From stevehacks.com


CLASSIC CAKE DOUGHNUTS - PINTEREST
Baking & Spices. 4 cups All-purpose flour, unbleached. 4 tsp Baking powder. 1/4 tsp Mace, ground. 1 1/2 tsp Nutmeg. 1 tsp Salt, fine. 1 cup Sugar. 2 tsp …
From pinterest.com


OLD-FASHIONED CAKE DONUT RECIPE - LITTLE SWEET BAKER
2020-04-16 In a small bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla extract. Add the wet ingredients to the dry mixture and gently stir together until just combined. Divide the batter into the prepared donut pans, filling almost full. Bake for 7-9 minutes or until the tops spring back when lightly pressed.
From littlesweetbaker.com


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