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Cake Doughnut Mix

 Cake Doughnut Mix
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.
24 ServingsPrep/Total Time: 5 min.

Ingredients

  • 4-1/2 cups King Arthur Unbleached 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

  • 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).
  • 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

2 of 2

Cake Doughnut Mix (continued)

Directions (continued)

  • dough out to 1/2-in. thickness. Cut with a floured 3-in. doughnut
  • cutter.
  • 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.