I have a new favorite treat. These from scratch cake donuts are not only dangerously good, but they are super easy. The dough came together in minutes, and the frying only takes about 2 minutes per batch, at the most. I coated these in cinnamon sugar, heavy on the cinnamon, because that’s what I had in the house, but if I do them again I am going to opt for some powdered sugar and some iced/glazed. They would hold up to either amazingly well. (If you try these with please snap a pic and send it to me! I love hearing about people’s experiences when they try recipes from here.)
This recipe stems from the recipe I came across yesterday over at Kitchen Trials. Her photos look amazing, and I knew immediately that I HAD to try this one out, and soon. My 20 week pregnant self could not resist warm, fresh, cake donuts, from scratch. Nope. Couldn’t resist. I managed for about one day, and that was it. Another pound gained.
Start by mixing up the flour, sugar, salt, baking powder, and cinnamon in one bowl. In another, melt 2 Tablespoons of butter. In yet another, add 1/4 cup milk, and 1/4 cup half and half, and then toss an egg in and whisk until combined.
Drizzle the butter into the flour mixture and stir until it is crumbly.
Next pour in the egg/milk/half and half, and stir until a ball forms.
Turn out onto a lightly floured counter, and knead by hand for about 2 minutes, or until it starts to become smooth.
Roll out to about 1/4 – 1/3 of an inch in thickness and then cut into rounds using two different sizes of cookie cutters. I only have these cute flowery ones, but they worked just fine.
Heat up about 2 inches of oil in a large skillet or stock pot over medium heat. My oil was at about 335℉-350℉. You don’t have to be super precise about the temp. You can test your oil by frying up one of the donut holes first. If it starts bubbling when it hits the oil, and takes about 30-45 seconds to brown before you flip it, the oil is at the right temperature.
Fry the donuts in batches, flipping half way through, until both sides are browned.
Remove to your cinnamon sugar mixture and toss to coat. You could also use powdered sugar, or glaze them as well. The possibilities are endless!
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