Taste of Home
Old-Time Cake Doughnuts
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min./batch
YIELD: about 2 dozen.
This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. —Alissa Stehr, Gau-Odernheim, Germany
Ingredients
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2 tablespoons unsalted butter, softened
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1-1/2 cups sugar, divided
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3 large eggs, room temperature
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4 cups all-purpose flour
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1 tablespoon baking powder
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3 teaspoons ground cinnamon, divided
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1/2 teaspoon salt
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1/8 teaspoon ground nutmeg
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3/4 cup 2% milk
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Oil for deep-fat frying
Directions
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1.
In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition.
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2.
Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate 2 hours.
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3.
Turn onto a heavily floured surface; pat dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375°.
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4.
Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes per side. Drain on paper towels.
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5.
Combine remaining 1/2 cup sugar and 2 tsp. cinnamon; roll warm doughnuts in mixture.
Nutrition Facts
1 doughnut: 198 calories, 8g fat (1g saturated fat), 30mg cholesterol, 112mg sodium, 29g carbohydrate (13g sugars, 1g fiber), 3g protein.
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