Classic Cake Doughnuts

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Rated 4 stars out of 5
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  • Read 7 Reviews
Total Time:
1 hr 4 min
Prep
30 min
Inactive
4 min
Cook
30 min
Yield:
2 dozen doughnuts and holes
Level:
Intermediate
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These doughnuts are fantastic! They're at their best right after making them.

Ingredients

Directions

Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.

In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.

Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.

Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.

On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.

Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.

Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)

For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.

  • Copyright 2001 Television Food Network, G.P. All rights reserved

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Newest Ratings and Reviews

Read all 7 reviews

  • on September 19, 2011

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    I just made a few for my daughter's breakfast after an hour in the fridge. This recipe is the closest I've found to my long lost, favorite recipe from my grandmother's cookbook. Instead of mace, I used 2 tsp of lemon zest, instead of evaporated milk, I used regular whole milk, and instead of shortening, I used butter. The batter was initially very sticky, but I am a culinary genius, so I managed. LOL! I spread the batter into a log as I wrapped it in plastic wrap. The suggestion of freezing is probably best for manageability. It began getting sticky again after working with it (putting holes in the center with the end of a mixer beater. The doughnut I ate was quite delicious. I didn't realize I was out of powdered sugar, but as with old times, granulated sugar and cinnamon did just fine. I'll keep some without coating for the baby. Great, easy recipe everyone can enjoy for breakfast, snack, or dessert.

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  • on June 24, 2011

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    strait forward delicious....fairly simple...swapped mace for 5 spice...freezer 1 hour instead of fridge for 4!
    gracias food net kitchen!

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  • on March 23, 2011

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    These were awesome!!! My mom always talks about thedoughnuts that her parents would make in their restaurant whn she was growing up. I finally found this one, and we half heartedly gave 'em a chance. We are now completely addicted. The only negative I have is that the dough must be made 6+ hours before frying. I suggest making a double batch so you can make them the next weekend.

    You will never get another from your local "Donut Hut" again!

    people found this review Helpful.
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