Old-Fashioned Cake Donut Rings and Holes
14
- Prep Time10 min
- Total Time25 min
- Makes12 Donuts (plus holes)
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.
Ingredients
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
FOR TOPPINGS:
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions
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)
Calories 255, Protein 3g, Carbohydrates 34g, Fat 12g, Fibre 1g, Sodium 257mg.
Originally published in the February 2013 issue. Photo by Andrew Grinton.
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