Cake Doughnuts Recipe

4.5 4 5
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Cake Doughnuts Recipe

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4.5 4 5
Publisher Photo
"I got the recipe for these yummy traditional treats from a camp cook who has prepared them for years, to the delight of campers," shares Dawn Fagerstrom of Warren, Minnesota.
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 2 eggs
  • 2-1/2 cups sugar
  • 1/2 cup sour cream
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 10 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-1/2 cups buttermilk
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk.
Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Yield: about 6 dozen.
Originally published as Cake Doughnuts in Taste of Home October/November 1999, p8

  • 2 eggs
  • 2-1/2 cups sugar
  • 1/2 cup sour cream
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 10 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2-1/2 cups buttermilk
  • Oil for deep-fat frying
  • Confectioners' sugar
  1. In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk.
  2. Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Yield: about 6 dozen.
Originally published as Cake Doughnuts in Taste of Home October/November 1999, p8

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Reviews forCake Doughnuts

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MY REVIEW
bakergirlmd User ID: 6045723 80817
Reviewed Aug. 27, 2014

"As a reviewer stated below, the dough was too soft to roll out. I would suggest refrigerating it for about 20 to 30 minutes to allow the gluten to relax and the fat (melted butter) to firm up a bit, then proceed as directed. This should help! Looking forward to trying this recipe!"

MY REVIEW
kengrants User ID: 4608201 203298
Reviewed Oct. 16, 2012

"The dough was too soft to roll out, more like a thick cake batter so I just used a cookie scoop and made doughnut holes instead. It worked pretty good. These are really moist donuts with a good flavor. They're yummy and I will be making them again."

MY REVIEW
[email protected] User ID: 2130275 21423
Reviewed Nov. 20, 2011

"we are making the donuts as I type, I recommend that you split the dough up and only make what you can. You'll make the rest the next day. They are so good and you don't need toppings. Though if you must,and need a little sugar on it. cinnamon and sugar is just fine."

MY REVIEW
aharper7 User ID: 4533588 34963
Reviewed Mar. 21, 2011

"They were tasty . But they didn't stay fresh tasting very long."

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