Recipe by Vseward (Chef~V)
There's nothing better than homemade doughnuts! I like cake donuts better than yeast donuts. This is how I make my favorite doughnuts for my family on the weekends. Real simple ingredients you already have on hand. The hardest part is letting the dough chill for an hour before frying them. You can make the dough the night before and have them ready to go in the morning, that's what I do ;) either douse them in cinnamon sugar or icing sugar or .....(you get the idea) I use a dough hook on my Stand Mixer which makes this real easy to whip up. NOTE: Prep time does not include chill time.
Top Review by dm83737
These doughnuts were great! It was first time and I did all the non-frying parts with my daughter. She loved the baking process and the doughnuts when they were done. A tad strong on the nutmeg taste, so I may reduce that a bit next time; but definitely worth it. We will be making these again, for sure!
A few lessons I learned while making these:
1) Keep the middle hole relatively small as the doughnut tends to look kinda goofy when the hole gets too big
2) I found on our gas range, that proper frying setting was around 3 1/2 or 4 (around medium-low)
3) While frying, do not wait for them to turn anything darker than a LIGHT brown, as any darker and they will far to done to taste good
Once I got those down, they were very tasty!
- 1 cup sugar
- 4 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon nutmeg
- 2 eggs
- 1⁄4 cup unsalted butter, melted
- 1 cup milk
- 4 cups flour (plus a little more if dough is sticky)
- oil (for frying)
- cinnamon sugar
Directions See How It's Made
- In a large bowl mix the sugar, baking powder, salt and nutmeg.
- Add eggs, milk and melted butter. Beat well.
- Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
- Cover with plastic wrap and chill for *at* *least* one hour.
- Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
- Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
- Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
- Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
- douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.