Homemade Powdered Sugar Cake Donuts
So, I was originally planning a different recipe for my maiden recipe post on this blog, but my boyfriend intervened and insisted I do this one instead. Like I said before, I do try to eat wholesome foods for my non-dessert meals — which society tells me should total to three — but I’m sucker for a well-made cake donut. No inch-thick glazes, crystalline, shortening-based frostings, or luridly-colored sprinkles. Just a modest dusting of powdered sugar (a.k.a. “pow shug,” since I have this lazy habit of condensing words beyond recognition by normal people), if anything at all — eating them totally nude is delightful as well! Interpret that as you will…
For whatever reason, I’ve been reluctant to try making homemade donuts. Maybe it was fear of failure, or a reluctance to use THAT much oil, but, hey, like Confucius said, you never know until you fry!
I found this recipe during a casual Instagram perusal one day and bookmarked it for later use. That later use finally happened, and I couldn’t be more pleased. Never again will I shy away from donut-making. These cakey rings of golden yellow tenderness taste just like the real thing and really weren’t too difficult at all. I made a couple of adaptations to the recipe technique and “shallow-fried”them (my shortcut for not using THAT much oil), though a full-on deep fry would probably yield more professional results.
Like I promised though, I’ll keep the introduction and get down to business here…donut business!
Homemade Powdered Sugar Cake Donuts
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse sea salt
2 tablespoons butter, melted and slightly cooled
2 teaspoons vanilla extract (splurge for the real thing!)
3 egg yolks, room temperature
1/2 cup plain Greek yogurt, room temperature
1 1/4 cups all-purpose flour
In a mixing bowl, whisk together the sugar, baking powder, baking soda, and salt. Form a well in the middle of the flour mixture, and pour in butter, vanilla, egg yolks, and yogurt. Whisk well. Sift flour into mixture, and gently fold in with a rubber spatula, until BARELY combined. Refrigerate overnight (optional, but makes a difference!)
If dough was chilled, remove it from the fridge 1 hour prior to next step. Turn dough out onto lightly floured counter, dust with flour, and lightly knead until no longer sticky, adding more flour (sparingly!) as needed. Pat out into 1/2″ thick rectangle, and use a a round cutter or drinking glass to cut out circles of desired donut size. For traditional donuts, use a wet finger to poke holes in the middle of each circle, and gently refine hole with fingertips. For donut holes, cut out smaller circles or make small dough balls — if making balls, you’ll need to fry a bit longer so that they cook through. Pat out dough up to two more times and cut out as many circles as you can.
Pour oil into a large frying pan until ~1″ in depth, and warm over medium heat. If you’re fancy and have a candy thermometer, heat oil to 365 degrees farenheit. If you’re casual, like me, heat oil for about 3 minutes, and test if oil is ready by dropping in a small dough bit and seeing if it sizzles immediately.
When oil is ready, drop about 3 full-sized donuts in, and fry until golden brown, then flip with tongues or a large spatula — watch for splatter! Should not take longer than a minute per side. When golden on both sides, remove to a paper towel-lined plate to drain. That’s it!
If dusting with powdered sugar, sift sugar over donuts that have cooled ~5 minutes, or else you will end up with a glaze.
These donuts can keep in a tightly-sealed container, at room temperature, for up to two days …but, they won’t last that long.
Feel free to get ambitious and inject donut holes with jam, just remember to aspirate first! (Sorry, bad dental joke…don’t worry about it)
Recipe adapted from: Serious Eats