Old-Fashioned Cake Donut Rings and Holes
12 Donuts (plus holes)
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.
Nutrition (per serving)
- 3 g,
- 34 g,
- 12 g,
- 1 g,
- 257 mg.