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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.
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    about 1 dozen

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

  • 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 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.
Editor's Note
Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.

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