Recipes for "cake donuts"

Beat eggs in the bowl of a stand mixer until whipped to a creamy color. Mix in sugar gradually until well blended. Mix in buttermilk and vanilla extract. Mix in butter.

Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Beat 1/2 of the mixture into the sugar mixture until well blended; beat in remaining 1/2. Let batter rest for 20 minutes.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Turn dough out onto a floured surface and knead as little as possible until it comes together. Roll dough out using a rolling pin until it is 3/8-inch thick; cut into donut shapes.

Lower donuts carefully into the hot oil and cook until light brown, 2 to 3 minutes, turning once. Remove from oil and let cool on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin pan with baking spray.

Sift together flour, sugar, baking powder, cinnamon, pumpkin pie spice, and kosher salt in a large bowl.

Whisk together applesauce, apple cider, egg, melted butter, and vanilla in a medium bowl until well combined. Stir into flour mixture gradually until ingredients are combined. Spoon batter into the prepared pan, filling each cup 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center of a donut comes out clean, about 17 minutes. Remove from the oven and let cool for 5 minutes before removing donuts from the pan.

Make topping: Stir together sugar and cinnamon in a shallow dish until well combined. Brush melted butter on both sides of donuts, then dip into sugar-cinnamon mixture to evenly coat.

Preheat the oven to 350 degrees F (175 degrees C). Spray 16 cavities of a 20-cup donut pan with cooking spray.

Whisk flour, sugar, cocoa powder, baking soda, and salt for donuts together in a medium bowl. Whisk milk, eggs, oil, and vanilla together in a small bowl. Pour milk mixture into the flour mixture and stir to combine.

Put the batter into a piping bag and pipe into the prepared donut pan.

Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 8 to 10 minutes. Cool in the pan for 10 minutes, then transfer donuts to a wire rack to cool while you make the glaze.

Whisk powdered sugar and cocoa powder together in a medium bowl. Whisk milk, melted butter, and peppermint extract together in a separate bowl. Pour milk mixture into the sugar mixture and whisk until smooth and shiny.

Dip the top of each donut into the glaze and return to the wire rack. Sprinkle crushed peppermint candies over the wet glaze. Let sit until glaze hardens, 10 to 15 minutes.

Whisk together the lukewarm milk, sugar, and yeast in a small bowl. Set aside until foamy, about 10 minutes.

Simply Recipes / Mark Beahm

Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add the frothy yeast mixture along with the eggs and butter.

Mix on medium-low speed until combined, about 1 to 2 minutes, stopping to scrape down sides as needed. Increase the speed to medium and knead the dough for 4 more minutes. The dough will be slightly sticky and mostly clear sides of the bowl but may still stick to the bottom.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the dough to a large, lightly greased bowl, turning to coat, and cover with lightly greased plastic wrap. Place the dough in a warm spot until doubled in size, about 1 hour.

Alternatively, you can proof in the fridge overnight—this can make rolling and shaping much easier.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Once proofed, punch the dough down and turn it out onto a lightly floured surface. Roll the dough into a circle roughly 12 inches in diameter that is 1/2 inch thick.

Use a 3-inch round cutter to cut out about 12 rounds. Use a 1-inch cutter to cut out the center holes of each donut, reserving the holes to fry.

Gather any scraps and roll them into balls about the size of the holes. Transfer the donuts to a parchment-lined baking sheet and the holes to another parchment-lined baking sheet, spacing the cut dough at least 1/2 inch apart.

Cover both baking sheets with lightly greased plastic wrap. Let rise once more in a warm place for about 30 minutes. The dough is proofed when you gently touch a donut and the dough slowly bounces back.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Fill a large, deep, heavy-bottomed pot (like a Dutch oven) with about 2 to 3 inches of oil; it should reach no more than halfway up the pot. Heat over medium heat until the oil reaches 350°F.

Line a platter or baking sheet with paper towels and set a wire rack over another baking sheet, placing both by your pot.

If you’re using a sugar coating rather than a glaze, prepare it now by whisking together the ingredients in a medium bowl. Set next to the paper towel-lined baking sheet.

Without overcrowding the pot, fry 2 to 3 donuts at a time, turning once, until golden brown all over and puffed, 2 to 3 minutes. Use a slotted spoon, kitchen spider, or chopsticks to transfer the donuts to the paper towels to drain for 1 minute, then transfer to the wire rack.

Return the oil to 350°F and finish frying the donuts in batches. Let cool for 10 to 15 minutes before glazing.

If using a sugar coating instead of a glaze, toss in the sugar while hot and place on the wire rack to finish cooling.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Fry the donut holes a handful at a time until golden brown all over, about 1 minute, stirring and turning them frequently. Drain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

If using a glaze, whisk together the ingredients until the mixture is smooth and glossy. Place the donuts, one by one, in the glaze and use a spoon to coat on all sides. Use 2 forks to remove from the glaze and let the excess drip off. Place on the wire rack until the glaze is set.

Homemade donuts are best eaten within a few hours but will keep in an airtight container for up to 3 days.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm