Classic Cake Donuts
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Dessert
Cuisine: American
Serves: 12 donuts
- 1 and ¾ cups flour, AP
- ¼ cup plus 2 tablespoons sugar, white granulated
- ½ tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¾ cup buttermilk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla bean paste
- 1 egg, lightly beaten
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- ½ teaspoon vanilla bean paste or extract
- pinch salt
- Combine all of the dry donut ingredients in a large bowl and whisk well.
- Whisk together buttermilk, egg, butter, vanilla.
- Mix flour and buttermilk additions together.
- Do not stir or mix aggressively.
- On a floured surface, pat out dough about ½ inch thickness.
- Using floured donut cutter, punch out rounds and very lightly transfer to lined baking sheet to rest.
- Heat oil to 360 F.
- Once heated, fry donuts until golden on both sides. Transfer to paper towel lined sheet to cool.
- Combine and whisk very well. Allow to sit for 10 minutes before coating donuts.
- Dip donuts one-by-one and allow to sit for icing to harden. Top with whole berries, if desired.
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Recipe by Southern FATTY at https://www.southernfatty.com/classic-cake-donuts/
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