How To make Cake Doughnuts
-Vegetable oil, for frying 3 1/3 c Flour, all-purpose
1 c Sugar
3 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon, ground
1/4 ts Nutmeg,ground
2 tb Shortening (I use Crisco)
2 Eggs
3/4 c Milk
Heat oil (2-3" deep) in deep-fat fryer or heavy kettle to 375. Beat 1 1/2 c. of the flour and the remaining ingredients in large mixer bowl, on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scrape occasionally, 2 min. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around to lightly coat with flour. Roll gently 3/8" thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil
with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1-1 1/2 min. on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared, or frosted. 2 Dozen Doughnuts. I shake them in a bag of powdered sugar. MMMmmmmmmmmmm Good!!!! Only one problem with this recipe......it doesn't make enough!! These doughnuts are so good that once you start eating them, you can't stop! From: Sandi Cutright Date: 18 May 94 Cooking Echo 01/21/95 From: Grant Ames Date: Tue, 10-17-95 (07:24) Sound Advice Gourmet (1059) -----
How To make Cake Doughnuts's Videos
Red Velvet Protein Donuts ♥️???? with N???? Artificial dyes!!! Follow for more high-protein recipes!
How to Make Old-Fashioned Cake Doughnuts - A Recipe from a 100-year-old cookbook - Easy, no yeast!
If you want to know how to make old-fashioned cake doughnuts, this recipe comes from my great-grandmother's wood stove cookbook, which has recipes dating back to the 1800s! These doughnuts are quite good, although they aren't exactly like the old-fashioned cake donuts at a popular donut chain. These are great with powdered sugar, granulated sugar, cinnamon sugar, or plain, but be sure that the oil is hot enough before you cook them or they will take longer to cook and you'll wind up with a crustier surface. Also, I halved the recipe for this video, but I'm including both versions of the recipe below.
The cookie cutters I'm using in the video are here:
Also, I mentioned the 7th book in my historical fiction series was just published. Here is a link to the first book in the series and it is 100% free on ebook everywhere:
ORIGINAL RECIPE
2 1/2 cups flour
3/4 tsp. salt
1/2 tsp. nutmeg
2 tsp. baking powder
2 1/2 Tbsp. shortening (or butter, I use butter)
1/2 c. sugar
2 eggs
1/2 cup milk
HALF RECIPE
1 1/4 cups flour
1/4 tsp salt + 1/8 tsp salt
1/4 tsp. nutmeg
1 tsp. baking powder
1 1/4 Tbsp. shortening (or butter, I use butter)
1/4 cup sugar
1 egg
1/4 cup milk
HOMEMADE CAKE DONUTS (Extremely Moist)
This week I'm making homemade cake douts that won't be the last donuts left in the box. These little donies are tangy and moist with great texture AND they're easy to make at home. I'll also give you the option to bake them, but do yourself favor and opt for the fried version.
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RING MOLDS:
SPIDER STRAINER:
FRENCH ROLLING PIN:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
RECIPE (makes 12 donuts):
DONUT DOUGH:
1 egg + 2 yolks
35g or 2 1/2 Tbsp softened butter, cubed
210g or 1c sugar
350g or 1 1/2c full fat sour cream
540g or 4 1/3c ap flour (11.7% protein)
15g or 1tbsp baking powder
3g or 1/2tsp baking soda
10g or 1 3/4tsp salt
Into the bowl of a stand mixer add eggs + yolks, butter, & sugar. Mix on medium for 1.5-2min until butter and sugar are incorporated. Add in sour cream and continue to mix on medium for about 30 sec until combined. Scrape sides of mixer then add dry ingredients. Mix on low until just combined. Shape dough into a rough rectangle, wrap in plastic wrap, and allow to firm up in the fridge for 1-48hrs.
To shape, flour work surface, dough and rolling pin and roll dough into a rectangle (about 10 wide, 18 long, and 1/2 ish thick). Use ring molds or floured circular shape to cut out donuts.
Place each donut onto floured tray/surface. Refrigerate until you're ready to fry.
GLAZE:
175g or 3/4c milk
5g or 1tsp salt
800g or 6 1/2c powdered sugar
Measure milk and salt into a medium bowl. Whisk in 1/2 of the powdered sugar until incorporated. Once incorporated, mix in second half. Feel free to add more or less milk to create a thinner or thicker glaze.
TO FRY THE DONUTS:
Add 3-4 inches/8cm or so of neutral oil (canola, vegetable, etc) into a large, heavy-bottomed pod and preheat over medium to 350F/176C. I'm using a 6.75qt dutch oven and 2000g/2L of oil. Carefully add donuts (laying away from your body) in small batches. Fry for about 90 seconds per side until donuts are golden brown and risen. Drain on wire rack and allow to cool before dipping in glaze to finish.
#cakedonut #oldfashioneddonut #homemadedonut
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Old Fashioned Cake Doughnut | How to Make Liberian cake Doughnut
Hi guys welcome to my channel, today we will be making some old fashioned cake doughnut ???? very easy and delicious recipe ???? please click the link below and subscribe for more delicious recipe every week thank you
Ingredients
4 cups of flour
1 cup of sugar
1 cup of milk ????
1/2 cup of butter
2 eggs ????
1/2 tea spoon salt
1/2 tea spoon nutmeg
4 tea spoon baking powder
Vegetable oil for frying the Doughnut ????
And extra flour for rolling dough
????????
Cake Doughnuts Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cake Doughnuts. Cake Doughnuts are fun to make and it is amazing how good they taste straight from the deep fryer. This is when their golden brown crust is nice and crisp, yet inside the doughnut is wonderfully soft, almost cake-like in texture (hence the name).
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Brioche Donuts + How to Tell When Your Dough Is Fully Proofed
Brioche Donuts (yield: 12 - 18 donuts)
1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt
8 oz (113g) butter, softened
1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.
Vanilla Pastry Cream
12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla
1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.
Crunchy Shell
1c (200g) sugar
1/4 c water
1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.