Beef bouillon and butter-stuffed Vidalia onions are grilled till perfectly caramelized!
| Prep Time: | 2 hrs |
| Cook Time: | 15 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 16 |
| Yield: | 16 doughnuts and holes |
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup milk
- 1 egg, beaten
- ¼ cup butter, melted and cooled
- 2 teaspoons vanilla extract
- 2 quarts oil for deep frying
- ½ teaspoon ground cinnamon
- ½ cup white sugar
Instructions
- In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
- Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
- Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 167 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
They came out very good the outside had crunch to it an the inside was soft I made no changes
Love it, but I used almond milk and then added applesauce to it. Had to lightly knead it because it was too sticky, but they were soft after cooked, yummy. Not dense.
The dough is so hard to make and it’s to doughie
My first time ever making any type of donut and this recipe was easy as well as delicious!!
Delicious! I followed the ingredients exactly as written. Since I didn’t plan ahead, I put the dough in the freezer for 15min instead of an hour in the fridge. The dough was slightly tacky, but not extremely so. I just patted the dough out instead of rolling since it was so soft. My first few donuts came out with wonky shapes because my dough was too thin but by the end they looked donut shop perfect.
I made these and they turned out great. As others have said the dough is sticky but liberal use of flour on your work surface and tools make short work of it. I made a great maple icing for them.
Not a doughnut dough at all. It makes a fairly loose batter, which you will find many tother comments agree. I checked a dozen or so other cake doughnut recipes, and you have two to two and a half the amount of milk for the sam mflour. Of course you will not admit it, and probably won’t print this.
I made mine with smoked sausage. They were good but hard to keep lit.
Thank you for sharing this with us. It was a delicious success. They were just right.
I did not add nutmeg due to an allergy and just compensated an extra half tsp of cinnamon! I also had to fry in both canola and vegetable oils due to allergies! Both were received very well! This is definitely one of the best cake recipes I have tried! I especially liked that you actually roll and cut the dough rather then having to use a doughnut dropper! I am definitely going to make it again!! For those who are complaining about the tackiness of the dough, that is why your refrigerate the dough! Perhaps you need to refrigerate it longer?
Most recipes I make are mainly to fill my husbands hungry belly. If it’s one I’m making for the first time, his opinion is the only one that matters. If he takes more than one serving, I know it’s a keeper. He could eat these doughnuts on his own, so I am sharing them with my coworkers. I will never buy store bought again, and will not change anything in this recipe, delicious!
I made it vegan, with stevia too, and it turned out wonderfully!
I got out the old family recipe (at least 100 years old) and compared it to yours. In mine, the flour measurement was the same, but everything else was about doubled (2 eggs, 1/2 to 1 teaspoon nutmeg, scant teaspoon cinnamon, 1 tsp salt, 1 1/2 Tablespoons BP, 3/4 cup sugar) except for the milk which was less at 3/4 cup. We never heard of putting the dough in the refrigerator. The main thing to watch for in getting tender doughnuts with crispy crust is to handle the dough gently and don’t add much flour in the rolling (or patting) out process or the doughnuts will be like rocks. The cut out doughnuts should rest for 15 minutes before frying. And the temperature of the oil on this family recipe is 425 degrees F ! We dusted the fried doughnuts from our old recipe with powdered sugar while still warm. I have to tell you, they were the best!
This was the fifth time I made this recipe. I made them while camping with relatives – they were a hit! My only changes are reducing the milk to 3/4 cup. As other reviewers have mentioned, the success of this recipe is 1) using a thermometer to heat the oil to 370 degrees and keeping it at that temp; 2) have plenty of flour on your mat and rolling pin while rolling out the dough, and 3) make your dough and refrigerate the night before, especially if you are working in a warmer environment. LOVE this recipe!
This is the best recipe in my humble opinion . roll and cut donuts, heat the fryer and enjoy, light fluffy homemade cake donuts . thank you so much!
Fantastic. Will make again!
These doughnuts are amazing!!!!!!!! Very light and fluffy. I would definitely make them again.
Based on the ingredient amounts, this dough is unusable. I had to add in at least one more cup of flour, maybe two as I was looking for the correct consistency. You are looking for a dough that is sticky, but not like Elmer’s glue. Because of the additional flour, the cinnamon and nutmeg amounts are off. Best to refrigerate overnight.
Delicious and easy!
The dough cam out like a frosting, and I could not cut out the doughnut shape.
They are so good, even when you use an egg substitute.