I know I’m not the only one that craves old-fashioned cake donuts from time to time? These donuts are super classic, easy to make, and you can freeze the dough for the next time!!! Rich, cakey, and fast! They make about 15 small donuts which is my preference to hopefully not overindulge (does this work? I’m nut sure haha)
[ingredients title=”Ingredients for Donuts”]
- 1 cup+ 2 TB Cake Flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg, ground
- 1/2 tsp cinnamon, ground
- 1/4 cup sugar
- 1 TB butter, room temp
- 1 large egg yolk
- 1/4 cup Sour Cream
- Oil, for frying
[/ingredients]
[ingredients title=”Ingredients for glaze”]
- 1 cup powdered sugar
- 1/2 tsp corn syrup
- pinch of salt
- 1/4 tsp Vanilla extract
- 2 TB hot water
[/ingredients]
[directions title=”Directions”]
- In a bowl, sift together the cake flour, baking powder, salt, cinnamon and nutmeg.
- Beat the butter and sugar together until sandy (you can use a mixer!). Add the egg yolk and mix until light and thick. Add the dry ingredients to the mixing bowl in 2 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
- On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.
- Pour 2 inches of canola oil into a heavy bottomed pot and heat to 325°F. Fry on each side about 2 minutes, until browned. Let drain on paper towels or a brown paper bag.
For the glaze:
- Mix all ingredients in a bowl with a whisk until smooth. Dip each doughnut into the glaze place on a wire rack and let sit for 20 minutes until glaze is set. Doughnuts are best served the same day! (But can be stored in airtight container for another day)
[/directions]
