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Recipe
Old-Fashioned Cake Doughnuts

Old-Fashioned Cake Doughnuts

It's not too hard to make really good doughnuts at home - in fact you can make incredibly delicious doughnuts in less time than it would take to drive to the doughnut shop! The kids will love to decorate them with their favorite sprinkles after dipping them in the chocolate glaze.

  • Prep Time: 15 minutes
  • Total Time: 45 minutes to 1 hour
  • Yield: 18 to 24 doughnuts, depending on the size of your cutter

Ingredients

  • 2 large eggs, beaten
  • 1 cup buttermilk
  • ¼ cup crème fraîche
  • 1 cup sugar
  • 1½ teaspoons vanilla extract
  • 1 teaspoon grated lemon zest
  • 4 cups unbleached all-purpose flour, plus more for dusting
  • ½ cup cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon freshly grated nutmeg
  • 3 tablespoons unsalted butter, melted
  • Vegetable oil, for deep-frying
  • Chocolate Glaze (recipe follows), warm
  • White Chocolate Glaze (recipe follows), warm
  • Sprinkles (optional)
  • Chocolate Glaze, 1½ cups

  • 1/3 cup unsalted butter
  • 4 ounces good-quality semisweet chocolate (see Note)
  • 2 cups confectioners’ sugar
  • ¼ cup warm water
  • White Chocolate Glaze, 1½ cups

  • 1/3 cup unsalted butter
  • 4 ounces good-quality white chocolate (see Note)
  • 2 cups confectioners’ sugar
  • ¼ cup warm water

Directions

  • In a small mixing bowl, combine the eggs, buttermilk, crème fraîche, sugar, vanilla, and lemon zest. In a medium bowl, combine the all purpose flour, cake flour, baking powder, baking soda, and nutmeg. Combine the wet ingredients with the dry ingredients, and whisk in the melted butter. The dough will be fairly sticky.Turn the dough out onto a floured surface, and sprinkle it with a little flour. Knead the dough 4 or 5 times or until it begins to come together. Using a well-floured rolling pin, roll the dough out until it is ½ inch thick. Using a doughnut cutter dusted with flour, cut out the doughnuts. Save the holes to fry with the doughnuts. Any extra dough can be rerolled and cut.

  • Preheat the vegetable oil in a deep fryer to 375°F. Position a wire rack over a paper towel- lined baking sheet.Working in batches, fry the doughnuts for 1½ minutes per side, or until golden brown. The doughnuts will sink initially but should pop right up. As they are done, transfer the doughnuts to the wire rack to drain and cool. Once the doughnuts are cool, dip one side of half the doughnuts in the Chocolate Glaze and the other doughnuts in the White Chocolate Glaze. Decorate the doughnuts with colored sprinkles if you like.

  • Chocolate Glaze:

    Heat the butter and chocolate together in a medium saucepan over low heat until melted. Remove the pan from the heat and whisk in the confectioners’ sugar until smooth. Gradually stir in the warm water until the mixture reaches the desired consistency. The glaze will harden as it sits, but it can be reheated carefully in a double boiler.

  • White Chocolate Glaze:

    Heat the butter and chocolate together in a medium saucepan over low heat until melted. Remove the pan from the heat, and whisk in the confectioners’ sugar until smooth. Gradually stir in the warm water until the mixture reaches the desired consistency. The glaze will harden as it sits, but it can be reheated carefully in a double boiler.


    Note : We used Green & Black’s white and Ghirardelli semisweet chocolate bars for these glazes with great success.