Cake Donuts

Old Fashioned Cake Donuts

Anyway, for this week, I made buttermilk donuts.  My favorite “non yeast type” of donut are buttermilk crullers or sinkers.  Do you know what I mean?  They are those really heavy, glaze soaked donuts.  I have been wanting to try to make them for a long time.  I figured that December, the month of calories, would be the perfect time to do it.  I didn’t quite achieve the soaked glaze…I think maybe the donuts have to sit for at least a day with a thinner glaze than I used, but in my house?  There is no way any donut is going to last 24 hours.
Homemade Cake Donuts

Cake Donuts: Make Your Own Monday #49
Author: 
 
Ingredients
  • 2 eggs
  • 1 egg yolk
  • 1 cup sugar
  • 1 cup buttermilk
  • 4 cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp freshly grated nutmeg (or just plain ground nutmeg if that's what you have)
  • 1 Tbsp melted butter
  • oil for frying
  • Glaze:
  • 3 cup powdered sugar
  • 4 Tbsp honey
  • just enough water to make smooth (maybe 1 Tbsp)
Instructions
  1. Beat eggs and yolk and gradually add sugar and buttermilk.
  2. Combine dry ingredients and add (with mixer) and then add the melted butter (I guess it is added last so as not to cook the eggs).
  3. Heat oil to 360 degrees.
  4. Pat dough out to a rough rectangle about ½ inch thick.
  5. Cut donuts with a donut cutter or a glass or something circular.
  6. Drop donuts a few at a time into the oil.
  7. Fry until golden brown (about 2-3 minutes).
  8. Drain on paper.
  9. Mix ingredients glaze ingredients in a microwave safe bowl.
  10. When smooth, microwave until runny.
  11. Pour over the donuts
  12. Eat.
  13. Store remains in air tight container and they will get softer and soak up more of the glaze.

 

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