Old-Fashioned Cake Donuts
These old-fashioned cake donuts are just like the ones grandma used to make. This recipe will guide you in making homemade donuts that are soft and tender on the inside, yet perfectly crisp and golden brown on the outside. Whether you enjoy them plain, dipped in glaze, or rolled in sugar, these classic donuts are a comforting treat perfect for breakfast, an afternoon coffee break, or dessert.
Ingredients
- 4 cups all-purpose flour (spooned and levelled)
- 3 tsp baking powder
- 1 ½ tsp kosher salt (I use Diamond Crystal)
- ½ tsp ground nutmeg
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup whole milk, at room temperature
- 1 tsp pure vanilla extract
- ¼ cup unsalted butter, melted and cooled slightly
- 2 Tbsp vegetable oil
- Additional vegetable oil, for frying (I recommend this one)
Equipment
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing by hand), whisk together the flour, baking powder, salt, and nutmeg. Set aside.4 cups all-purpose flour3 tsp baking powder1 ½ tsp kosher salt½ tsp ground nutmeg
- In a large bowl, whisk together the eggs and sugar until smooth and very pale yellow.2 large eggs, at room temperature1 cup granulated sugar
- Whisk in the milk, vanilla, melted butter, and vegetable oil. Set aside.1 cup whole milk, at room temperature1 tsp pure vanilla extract¼ cup unsalted butter, melted and cooled slightly2 Tbsp vegetable oil
- Pour the liquid mixture into the dry mixture and mix on low speed (or by hand with a rubber spatula) just until incorporated. Be careful not to overmix.Note: The dough will be very soft and loose and may initially appear batter-like. This is normal!
- Using a rubber spatula, fold the dough 2 to 3 times to ensure it is evenly mixed. You should notice the dough begin to come together, though it will still be quite soft.Note: If the dough doesn’t come together at all, sprinkle in an additional 1 to 2 Tbsp of flour and fold it in with the rubber spatula. However, adding in too much flour can result in donuts that are dense and dry.
- With the rubber spatula, scrape down the sides of the bowl and gather the dough into a rough mass at the bottom of the bowl — it doesn’t need to be perfect!
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 60 minutes.
- Meanwhile, line a baking sheet with parchment paper (to arrange the donuts on before frying). Set aside.
- Near the end of the 60 minutes, begin slowly heating a large pot (or Dutch oven) with at least 2 inches of light vegetable oil to 340–350℉ on a candy thermometer. (You can continue cutting and shaping the donuts while the oil heats.)
- Remove the dough from the refrigerator and scrape it onto a lightly floured surface. Using a floured rolling pin, roll out the dough to about ½ inch thick.Note: Be careful not to roll out the dough too thin, as this can result in small, dry, over-fried donuts!
- Using a 3-inch donut cutter, cut out the donuts, brush off any excess flour, and place them onto the prepared baking sheet to prevent sticking.Pro tip: If the dough feels very firm from chilling, let the cut donuts rest for 5 to 10 minutes at room temperature. This allows them to warm slightly and the gluten to relax, helping them puff properly in the oil.Re-rolling scraps: For best results, form the scraps into a ball and allow the dough to rest for 10 to 15 minutes before re-rolling and cutting.
- Prepare a wire rack lined with paper towels (to absorb excess oil from the cooked donuts). Set aside.
- Fry the donuts, 3 to 4 at a time, until golden brown (about 90 to 120 seconds per side). Transfer the donuts to the prepared wire rack lined with paper towels and allow them to cool. If desired, roll the fried donuts in sugar while they are still warm (but not hot).
- Enjoy the donuts warm, or allow them to cool to room temperature and store in an airtight container lined with paper towel (to absorb moisture).Pro tip: Homemade donuts are best served at their freshest — within the first 36 hours — before they begin to dry out.
Nutrition
Calories: 257kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 279mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 131IU | Vitamin C: 0.002mg | Calcium: 64mg | Iron: 1mg