Old-Fashioned Cake Donut Rings and Holes
12 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.
1 1/2 tsp
, well shaken
, plus more for frying donuts
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)
Originally published in the February 2013 issue. Photo by Andrew Grinton.