The Pioneer Woman Tasty Kitchen
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Homemade Cake Doughnuts

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Level: Easy

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Description

Crisp on the outside, soft and fluffy on the inside, and just a hint of cinnamon. These won’t last long on the counter. Toss them in some cinnamon sugar while they’re still warm and they’re as good as any you can get at the fair.

Ingredients

  • 1 quart Vegetable Oil, For Frying
  • 2 cups Flour
  • ½ cups White Sugar
  • 1 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • ¼ teaspoons Cinnamon
  • 2 Tablespoons Butter, Melted
  • ½ cups Milk
  • 1 whole Egg, Beaten
  • Optional For Garnish: Cinnamon And Sugar

Preparation

Heat 1½” of oil in a heavy bottomed pot to 375 F.

In a large bowl whisk together the flour, sugar, salt, baking powder, and cinnamon. Whisk in the melted butter until crumbly, then stir in the milk and beaten egg until loosely combined.

Turn out onto a counter and knead until it comes together in an elastic and slightly sticky ball, about 3 minutes.

Dust your counter with flour and roll the dough out to a ¼” thick disk. Use a doughnut cutter, or two circular cookie cutters of varying size to cut into doughnuts.

Add the doughnuts to the hot oil in batches, being sure not to over crowd the pot. Once golden brown on the underside (about 1 minute), flip once using tongs to cook the second side. Remove the cooked donuts from the oil using a slotted spoon or spider. Drain on paper towels and repeat with remaining doughnuts.

If tossing in cinnamon sugar, do so while still hot, right after draining.

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