Classic Cake Doughnuts
This is for a single batch and makes about 30 doughnuts
4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup butter, melted
1 tsp vanilla extract
2 eggs, beaten
oil for deep frying (I use canola oil)
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir well to combine. Stir in the remaining ingredients, except the oil for frying, just until the ingredients are moistened. If desired, refrigerate the dough for easier handling, about 20 - 30 minutes, or so.
Fill a large heavy-duty saucepan, dutch oven or electric skillet, 2/3 full with oil. Use a candy thermometer to regulate the temperature and heat to and maintain 375 degrees. I use a deep fryer and follow manufacturers directions for frying.
Remove a portion of the dough from the bowl, and keep the rest chilled (half of the dough would be a good amount) and on a floured surface, knead the dough for 1-2 minutes, or until it no longer sticky. Roll out to a 1/2 " thickness, ensuring that the surface is floured underneath.
Use a doughnut cutter and cut the doughnuts out. Ideally, you will also have a small cutter for just the doughnut holes, too. Shake off excess flour, as you don't want too much flour adhering to the dough, as the flour will end up in the hot oil and will just burn. Slip the doughnuts into the hot oil and fry 1 1/2 minutes on each side for a total of 3 minutes, until they are deep golden brown. You want to turn the large doughnuts over halfway through the cooking time, but the doughnut holes, you will probably want to turn over frequently throughout the cooking time for even browning.
Carefully remove the doughnuts from the hot oil with a slotted spoon that has a long handle. Drain on paper towels. I like to line a large roasting pan with a paper grocery bag, then place several layers of paper towels on top of that to absorb any excess oil.
Allow the doughnuts to cool and then store in covered containers. These will keep for a few days.
If sugaring or frosting the doughnuts, please see my notes below on Toppings and Frosting.
Notes on Rolling and Cutting the Dough
I like to roll out the dough and have everything cut out, placing the doughnuts on cookie sheets lined with parchment paper. I then cover them with waxed paper and chill them until ready to fry them. This speeds up the process considerably. If it's cold enough outside, I have the trays outside, then bring in one tray at a time, allowing the doughnuts to warm up a few minutes before frying them. This is not necessary, and totally up to you. It is just something that I have found over the years that has saved me time when making such huge quantities of doughnuts (such as when quadrupling the recipe!) ... yes, you read that right. I given them away as gifts.
Notes on the Toppings:
Granulated Sugar
If you are going to roll the doughnuts in granulated sugar, you will want to do that while they are still very warm, so the sugar will adhere to the doughnuts.
Powdered Sugar
If you want to roll the doughnuts in powdered sugar, allow them to cool completely. I would even suggest waiting until the second day so they can dry out some and the powdered sugar will not absorb any of the oil from the doughnuts. But powdered sugar is very good on these doughnuts, especially when warmed up in the microwave.
Frosting or Glaze
If you plan to glaze or frost the doughnuts, allow them to cool, first.
Sprinkles
I repeat this in several sections, but if you are going to use sprinkles on the doughnuts, do so immediately after glazing or frosting them so that the sprinkles adhere to the doughnuts.
FROSTING RECIPES
This is the chocolate glaze that I've been using for years. It is Alton Brown's recipe from Food Network. It is excellent, and although it involves a few steps, don't let that deter you. This is just the way I do it, only to make it easier for me to dip the doughnuts from a larger bowl.
1/2 cup butter
1/4 cup whole milk
1 tbsp light corn syrup
2 tsp vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups powdered sugar
In a saucepan, combine the butter, milk, corn syrup, and vanilla over medium heat until the butter has melted. Decrease the heat and add the chocolate, whisking until the chocolate has melted. Turn off the heat. Add the powdered sugar and whisk until very smooth. Either place the saucepan over a larger saucepan (if it fits snugly) that has WARM water in it OR transfer chocolate to a large bowl (this is what I do, so I have room for dipping) and place the bowl over a saucepan that has WARM water in it.
This is based upon a recipe found here at this website Chocolate, Chocolate, and More for Chocolate Cake Donuts with Vanilla Glaze. What I did differently was to add some corn syrup so the frosting would harden and not be sticky. I also used clear vanilla extract, so it would remain very white, and not change color from the regular vanilla extract, but you can use whatever you have on hand. it will not affect the taste either way.
2 tbsp whole milk
1 tsp vanilla extract
1 tbsp light corn syrup
1 1/2 cups powdered sugar
In a large bowl, sift the powdered sugar to remove any lumps. Stir the vanilla, milk and corn syrup into the powdered sugar to create a thick glaze. Add any additional powdered sugar, if necessary, if you need it any thicker. Dip the tops of the doughnuts into the frosting or spoon the frosting over the doughnuts over a wire rack with paper towels underneath to catch the drips. Allow the doughnuts to dry and harden.
If you are adding sprinkles to your frosted doughnuts, do so immediately before the frosting sets up and dries.
Additional Notes on Preparing and Frosting the Doughnuts:
For the Chocolate Glaze:
You don't want to use boiling water, just very warm water. And, you don't want to the water to touch the bottom of the saucepan or bowl. The idea is to just keep the chocolate glaze warm and liquidy enough while you are dipping the doughnuts in it. Just dip the tops of the doughnuts, and gently shake the excess chocolate off. Place on a wire rack with paper towels underneath to catch the drips and allow the chocolate to harden before serving or storing.
You want to work quickly so that the chocolate doesn't cool and that you have difficulty getting it to adhere to the doughnut. If you find that it is cooling off too quickly, you could empty that water and add some warmer water, but that is not a guarantee that it will work real well.
For the Vanilla Frosting:
When using the Vanilla Frosting, you don't have to worry about using a bowl over warm water, since it is just a regular frosting and not an actual glaze.
When using Sprinkles:
If you are adding sprinkles, do so immediately before the glaze or frosting sets up and dries.
Plain Doughnut Glaze
Another Alton Brown recipe from the Food Network. This actually gets better as it sets up and dries. It gets a little crunchy, which is something I like.
1/4 cup whole milk
1 tsp vanilla extract ( I used clear vanilla to help maintain a white color, but you can use whatever you have on hand)
2 cups powdered sugar
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. (SEE NOTE #1 directly below this paragraph) Slowly stir powdered sugar into milk mixture until well combined. Remove from heat and set over a bowl of warm water. (SEE NOTE #2. directly below this paragraph) Dip doughnuts in glaze one at a time, and set on a rack with paper towels underneath to catch the drips and allow to harden before serving or storing.
Notes on the Plain Doughnut Glaze
NOTE #1) I start off cooking this in a saucepan, combining the milk, vanilla, then finally adding the powdered sugar. I transfer that mixture to a large bowl and place it over a saucepan of WARM water, ensuring that it fits snugly over the saucepan. This way, I have plenty of room to dip the tops of the doughnuts and I am not cramped for space as I would be if I were dipping them from a small(er) saucepan.
NOTE # 2) Do NOT allow the water from underneath the bowl to become too hot. This will break down and melt the powdered sugar, causing it to become more of a clear glaze, rather than an opaque glaze, which is what you want. Also, you do not want the water to touch the bottom of the bowl. You don't need that much, just enough to keep the glaze warm and liquidy.