Perfect Cake Doughnuts

I am a huge doughnut/donut lover, and while I’ve tried a few times to get that amazing, dirty, freshly fried version at home, I kept failing.  Until now.

These are amazing and remind me of my childhood… heading over the Napier for the day and getting frshly fried doughnuts from the caravan in town.  I’m still sad that caravan has gone.  With the Winter nights well and truly chilly, give this recipe a go.  Nothing quite so warming as fresh doughnuts while you snuggle under a blanket.



Vanilla Cake “Drop” Doughnuts by Joe Pastry

1 3/4C all-purpose flour sifted
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon nutmeg
1/2 cup sugar
2 tablespoons soft butter
1 egg
1 1/4 tsp vanilla extract
1/2 cup warm milk (I omit the sour cream in the orginial recipe and just use milk)

Combine all dry ingredients into a bowl and stir until blended through.  Stir the eggs, milk and vanilla together in a separate bowl.

Add the butter to the dry ingredients and mix until incorporated.  Add the wet ingredients in a steady stream with the mixer running. Let the mixer run for 30 seconds and scrape the bowl down. Let the mixer run for another 30 seconds.

The batter should be smooth, thick and spoonable. Let it rest for ten minutes, while you bring your oil up to temperature: 170-180C.  I have tried at 190C like the orginial recipe, but all I ended up with was burnt doughnuts with raw centres!  You want your oil at least 5cm deep.

Fry tablespoon-sized dollops in oil for 45 seconds per side. Drain on paper towels. Dust with cinnamon sugar or dip in various dipping sauces to serve – ganache, salted caramel and raspberry coulis are amazing!


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