Sugared Cake Doughnuts {Recipe}

Are you a “doughnut-phobe”? I was – and doughnuts are one of my favorite things IN LIFE. Seriously. But I was always afraid to attempt them. There’s the whole yeast-rising-dough thing, followed by the hot-oil-deep-frying thing.

So believe me when I tell you that these are super easy and really delicious. It’s time to face those fears people! I’m glad I did!

Sugared Cake Doughnuts
adapted from Gourmet


3 1/2 c. all-purpose flour (16 oz.)
2 t. baking powder
1 1/2 t. salt
1/2 t. baking soda
1 c. sugar (200 g.)
3/4 c. well-shaken buttermilk
1/2 stick unsalted butter, melted
2 large eggs, lightly beaten
12 c. vegetable oil

1 1/4 c. sugar (250 g.), for dredging (I divided the sugar in half and mixed one half with 2 t. cinnamon. I dredged half the doughnuts in the plain sugar and the other half in the cinnamon-sugar)

Sift together flour, baking powder, salt, and baking soda in a large bowl. Whisk together 1 c. sugar, buttermilk, butter, and eggs in another bowl, then add to flour and stir until a dough forms (dough will be sticky).

Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and a rolling pin, then roll out dough into a 12-inch round (about 1/3″ thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter* and transfer to lightly floured baking sheets (I used Silpat mats instead). Gather scraps, reroll, and cut more doughnuts in same manner (I used the cut-out centers to make doughnut “holes”).

Heat oil in a 5-quart heavy pot until thermometer registers 375°F. Working in batches of 3**, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining sugar.

* I don’t have a doughnut cutter, so I used  3” and 1” round cutters – next time I will go one size up from the 1″ cutter to make the center holes a little larger.

** You can fry more doughnut holes at a time if you like, and they need slightly less cooking time.


sheri silver sugar loco new york writerSheri Silver blogs at Donuts, Dresses, and Dirt writing about her passions, favorite products, and life as a mom.  A contributing writer for Sugar Loco, Sheri lives outside of New York City with her family.  Read Sheri’s Blog, become a Fan, or Follow.


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