Cake Doughnut Mix
Total TimePrep/Total Time: 5 min.
Makesabout 1 dozen
- 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
- 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 NoteContents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
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.
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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