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 McCormick® Pure 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
 (0)
3 Star
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2 Star
 (1)
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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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