Old-Fashioned Cake DonutsOld-Fashioned Cake Donuts

Step 1

Directions Whisk together the milk, egg, egg yolks, oil, and vanilla until thoroughly combined.Combine the flours, baking powder, and nutmeg. Sift the mixture.Stir the granulated sugar and salt into the flour mixture.Place the milk mixture into a 5-quart standing mixer fitted with the paddle attachment.Add the flour and mix on medium-low speed for 45 to 60 seconds or until just homogenous.Scrape down the bowl and mix for an additional 10 seconds.Place the dough into a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes.Remove the dough and place onto a floured surface. Roll the dough out to 1/2-inch thick.Cut with a floured 3-inch-diameter round cutter, then cut out the center of each circle with a 1-inch-diameter cutter.Fry in oil heated to 365 degrees F, about 1 minute per side or until a medium brown color.Remove from oil and let drain on paper towels. Allow to cool 30 to 60 seconds and roll in either cinnamon sugar or powdered sugar.

Step 2

Whisk together the milk, egg, egg yolks, oil, and vanilla until thoroughly combined.Combine the flours, baking powder, and nutmeg. Sift the mixture.Stir the granulated sugar and salt into the flour mixture.Place the milk mixture into a 5-quart standing mixer fitted with the paddle attachment.Add the flour and mix on medium-low speed for 45 to 60 seconds or until just homogenous.Scrape down the bowl and mix for an additional 10 seconds.Place the dough into a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes.Remove the dough and place onto a floured surface. Roll the dough out to 1/2-inch thick.Cut with a floured 3-inch-diameter round cutter, then cut out the center of each circle with a 1-inch-diameter cutter.Fry in oil heated to 365 degrees F, about 1 minute per side or until a medium brown color.Remove from oil and let drain on paper towels. Allow to cool 30 to 60 seconds and roll in either cinnamon sugar or powdered sugar.

Step 3

Directions Whisk together the milk, egg, egg yolks, oil, and vanilla until thoroughly combined. Combine the flours, baking powder, and nutmeg. Sift the mixture. Stir the granulated sugar and salt into the flour mixture. Place the milk mixture into a 5-quart standing mixer fitted with the paddle attachment. Add the flour and mix on medium-low speed for 45 to 60 seconds or until just homogenous. Scrape down the bowl and mix for an additional 10 seconds. Place the dough into a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes. Remove the dough and place onto a floured surface. Roll the dough out to 1/2-inch thick. Cut with a floured 3-inch-diameter round cutter, then cut out the center of each circle with a 1-inch-diameter cutter. Fry in oil heated to 365 degrees F, about 1 minute per side or until a medium brown color. Remove from oil and let drain on paper towels. Allow to cool 30 to 60 seconds and roll in either cinnamon sugar or powdered sugar.

Step 4

Whisk together the milk, egg, egg yolks, oil, and vanilla until thoroughly combined. Combine the flours, baking powder, and nutmeg. Sift the mixture. Stir the granulated sugar and salt into the flour mixture. Place the milk mixture into a 5-quart standing mixer fitted with the paddle attachment. Add the flour and mix on medium-low speed for 45 to 60 seconds or until just homogenous. Scrape down the bowl and mix for an additional 10 seconds. Place the dough into a lightly oiled bowl, cover with plastic wrap, and refrigerate for 30 minutes. Remove the dough and place onto a floured surface. Roll the dough out to 1/2-inch thick. Cut with a floured 3-inch-diameter round cutter, then cut out the center of each circle with a 1-inch-diameter cutter. Fry in oil heated to 365 degrees F, about 1 minute per side or until a medium brown color. Remove from oil and let drain on paper towels. Allow to cool 30 to 60 seconds and roll in either cinnamon sugar or powdered sugar.