So, I have a confession to make. I’m kind of obsessed with donuts. I’m not talking Helga obsessed with Arnold kind of obsessed, but still I love them very much. In fact, a dream of mine is to open a bakery that sells donuts. I mean can you blame me? They are just so good and they put smiles on people’s faces. Seriously, in my 25 years of living, I don’t think I’ve met someone who doesn’t like donuts. While the yeast-risen donut is the most popular among many, the cake donut is very underrated. It’s easy to make and just as tasty. I came across this cake donut recipe and not only is it delicious, it’s so easy to make. So, if you’ve never made donuts before, you’ll want to try out this recipe to get started.
Combine all the dry ingredients including the lemon zest in one bowl. Then pour in the eggs and vanilla into the mixer with a paddle attachment. Gradually, add in the granulated sugar and mix on medium speed for three to four minutes. Then add the butter and milk and mix for another minute. Scrape. Dump in the dry ingredients and mix on low. Scrape. Then mix on medium high for one minute.
Let the batter rest for 5 minutes. If you have a cake donut dispenser, move on to the frying stage. If you don’t, follow the next step.
On a heavily floured surface, turn out the dough and with well floured hands, pat down into a square, about 1/4″ thickness.
Flour your cutters and cut out the shapes.
Re-roll the scraps and cut out more donuts. Let the donuts rest for 10 minutes, while you pre-heat your oil to 375°F.
With a spider, move the donuts to the oil and fry for a 1 1/2 minutes each side or until golden brown. Fry the holes separately for about 2 minutes submerged in the oil. Drain on paper towel lined sheet.
Glaze or top as you please. I’m using confectioner’s sugar to make powdered donuts 🙂