cake dougnuts

How To Make cake dougnuts

• 1

  Heat oil (2 or 3 inches) in deep fat fryer or heavy kettle to 375. Beat 1 1/2 cups of the flour and the remaining ingredients except glaze in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour.
• 2

  Turn half of the dough onto well floured cloth covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Repeat with remaining dough.
• 3

  Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1-1 1/2 minutes on each side. remove from oil; do not prick doughnuts. Drain on paper towels. Spread doughnuts with Chocolate Glaze. Sprinkle with flaked coconut, chopped nuts, or decors, if desired. *If using self rising flour, omit baking powder and salt.
• 4

  For Chocolate Glaze: Mix 2 1/2 cups powdered sugar, 1 ounce melted unsweetened chocolate (cool), and 1/2 teaspoon vanilla. Gradually beat in about 1/4 cup milk until smooth and of desired consistency.
• 5

  For Browned Butter Glaze: Heat 1/4 cup butter over low heat until delicate brown; remove from heat. Mix in 2 1/2 cups powdered sugar. Beat in 1 teaspoon vanilla and 2-3 tablespoons milk until smooth and of desired consistency.
• 6

  For Applesauce Doughnuts: Decrease sugar to 3/4 cup and add 1 cup applesauce. Omit cinnamon and milk. Increase nutmeg to 3/4 teaspoon and add 1/4 teaspoon ground cloves. Cover and refrigerate dough until stiff, about 1 hour. Continue as directed. Spread doughnuts with Browned Butter Glaze.
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