Cake Doughnuts 1972 ( Canadian )
I remember my mom making these in my high school days. Later I got the recipe, and now make them for my family. Sometimes I add a touch of nutmeg in my buttermilk too. Adds another element of flavour.
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READY IN: 20mins
YIELD: 30 doughnuts
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup white sugar
- 1teaspoon salt
- 1whole egg
- 1⁄2cup canola oil
- 1cup dairy fresh buttermilk
- 1teaspoon vanilla
- 3 2⁄3cups all-purpose flour
- 2teaspoons baking powder
- 1⁄2teaspoon baking soda
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DIRECTIONS
- Combine sugar and salt in a large bowl.
- Stir in the egg.
- Stir in the oil, buttermilk, and vanilla.
- Sift all remaining ingredients, and add a little at a time.
- Do this in four or five portions, mixing into wet after each.
- Mix and turn out on a lightly floured board.
- Keep the dough a soft soft but not sticky dough.
- Roll out 1/2 inch thick.
- Cut with cutter.
- Fry in hot fat in a deep fryer.
- Temperature of the oil should be 370 degrees.
- (Or should fry a bread cube in 60 seconds).
- Fry until golden brown, turning once during frying time.
- Drain on paper towels.
- Cool.
- Dust with icing powder or make a butter icing glaze.
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