Cake Doughnut Mix Recipe
Cake Doughnut Mix Recipe photo by Taste of Home

Cake Doughnut Mix Recipe

Publisher Photo
In Queensburg, New York, Diane Terry relies on a nicely spiced combination of ingredients to prepare these delicious doughnuts. They're terrific served warm with hot coffee or cold milk.
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 24 servings

Ingredients

  • 4-1/2 cups all-purpose flour
  • 1 cup nonfat dry milk powder
  • 1 cup sugar
  • 2 tablespoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 cups shortening
  • ADDITIONAL INGREDIENTS (for each batch of doughnuts):
  • 2 eggs
  • 1/4 cup plus 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • Oil for deep-fat frying
  • Confectioners' sugar, optional

Directions

  1. In a large bowl, combine the flour, milk powder, sugar, baking powder, salt, cinnamon and nutmeg; cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (about 9 cups total).
  2. To prepare doughnuts: Place 4-1/2 cups doughnut mix in a large bowl. Combine eggs, milk and vanilla; stir into doughnut mix just until moistened. Turn dough onto a floured surface; knead 15-20 times. Pat dough out to 1/2-in. thickness. Cut with a floured 3-in. doughnut cutter.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry a few doughnuts at a time, until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar if desired. Serve warm. Yield: about 1 dozen.
Editor's Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Cake Doughnut Mix in Quick Cooking March/April 2004, p22

Reviews for Cake Doughnut Mix

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
Reviewed Dec. 29, 2012

To Baruba: If your oil is not hot enough, then your doughnuts will fall apart. Of course, the higher altitude could also be a problem. I thought most people who live in higher altitudes knew how to compensate for it in their cooking.

MY REVIEW
Reviewed Apr. 7, 2010

I couldn't get the batter to hold together while frying. I like @ an elevation of over 4000ft and that may have impacted the water flour ratio. I ended up dumping the rest of the batter in a cake pan and baking it. The flavor of the baked stuff was fine.

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