Basic CAKE
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
These subtly spiced cake doughnuts are easy and quick to make, perfect with coffee for breakfast or dessert.
Ingredients
- 473 ml all-purpose flour sifted
- 78.9 ml superfine sugar
- 9.86 ml baking powder
- 2.46 ml kosher salt
- 2.46 ml freshly grated nutmeg or ground allspice
- 29.6 ml unsalted butter or vegetable shortening at room temperature
- 118 ml whole milk scalded and cooled, divided
- 1 egg at room temperature
- 29.6 ml plain yogurt at room temperature
- 4.93 ml vanilla extract
- Vegetable oil for greasing and frying
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 833 mg
- Iron: 15.1 mg
- Magnesium: 156 mg
- Phosphorus: 852 mg
- Potassium: 715 mg
- Zinc: 4.56 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml superfine sugar
- 9.86 ml baking powder
- 2.46 ml kosher salt
- 2.46 ml freshly grated nutmeg or ground allspice
- 4.93 ml vanilla extract
Prepare
- 473 ml all-purpose flour, sifted
- 29.6 ml unsalted butter or vegetable shortening, at room temperature
- 118 ml whole milk, scalded and cooled, divided
- 1 egg, at room temperature
- 29.6 ml plain yogurt, at room temperature
- Vegetable oil, for greasing and frying
Let's Cook
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Step 1.
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups sifted all-purpose flour, ⅓ cup superfine sugar, 2 teaspoons baking powder, ½ teaspoon kosher salt, and ½ teaspoon freshly grated nutmeg or ground allspice. Blend on low speed until combined.
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Step 2.
Add 2 tablespoons unsalted butter or vegetable shortening at room temperature. Blend at medium-low speed until the mixture resembles coarse sand, about 30 seconds.
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Step 3.
In a small bowl, combine ¼ cup of the scalded and cooled whole milk, 1 egg at room temperature, 2 tablespoons plain yogurt at room temperature, and 1 teaspoon vanilla extract. Whisk until smooth.
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Step 4.
With the mixer on medium speed, slowly pour the wet ingredients into the flour mixture. Scrape down the sides of the bowl and mix for 20 seconds.
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Step 5.
Add the remaining ¼ cup scalded milk a little at a time, mixing until the batter sticks to the sides of the bowl. The batter should be smooth, thick, and pipeable, similar to moist cookie dough. You may not need all the milk. Cover the bowl with plastic wrap and let rest for 15 to 20 minutes.
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Step 6.
While the batter rests, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fat thermometer registers 360°F (182°C).
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Step 7.
For traditional doughnuts: Spoon the batter into a pastry bag fitted with a ⅓-inch round tip. Grease 4-inch parchment squares (one per doughnut). Pipe a 3-inch-diameter ring onto each square. Carefully place one ring into the hot oil, parchment side up. Remove the parchment with tongs. Fry a few rings at a time without crowding, for 1 to 2 minutes per side, until light golden brown.
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Step 8.
For drop doughnuts: Drop tablespoon-size dollops of batter directly into the hot oil, without crowding. Fry for about 45 seconds per side, until light golden brown.
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Step 9.
Remove doughnuts with a slotted spoon and drain on paper towels. Repeat with remaining batter. Let cool slightly before glazing and serving.