Old-Fashioned Cake Donut Rings and Holes



10 min


25 min


12 Donuts (plus holes)

Old-Fashioned Cake Donut Rings and 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.


  • 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)

  • Calories
  • 255,
  • Protein
  • 3 g,
  • Carbohydrates
  • 34 g,
  • Fat
  • 12 g,
  • Fibre
  • 1 g,
  • Sodium
  • 257 mg.

Originally published in the February 2013 issue. Photo by Andrew Grinton. 
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