Photo: Andrew Grinton
Next time you want a cake donut, don't go to the bakery! Make these old-fashioned cake donut rings and holes right at home.
2 cups all-purpose flour
1/4 cup cornstarch
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1 large egg
3/4 cup granulated sugar
1/2 cup buttermilk, well shaken
3 tbsp canola oil, plus more for frying donuts
1/4 cup granulated sugar
1 tsp ground cinnamon
Combine flour, cornstarch, salt, baking powder and soda, cinnamon and nutmeg in a large bowl and stir with a fork until uniform. Reserve.
Crack egg into a bowl, add sugar and beat lightly. Add buttermilk and oil and whisk until combined. Scrape wet mixture into flour mixture and stir until dough just comes together.
Turn out onto a generously floured surface and roll or pat to about ½-in. thick.
Use a donut cutter (or 2 rounds, about 2¼ in. and 1 in. in diameter; one for the donuts and one to cut the holes) to cut out donut rings and holes, gathering and re-rolling scraps as needed. Reserve.
Combine sugar and cinnamon in a shallow bowl, and place a cooling rack over a baking sheet. Set aside.
Heat about 1½ in. of oil in a high-sided pot or wok over medium to about 350°F. (Using a frying or candy thermometer is really helpful.)
Working in batches, add donuts and holes and fry for about 1½ min per side or until they are golden.
Use a slotted spoon to transfer them to the rack to cool for 1 min before rolling in sugar mixture, if desired.
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