Cake Donuts

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We're all about desserts over here and we always have a blast making donuts!  Plain ol' glazed donuts are my favorite but recently I've decided to branch out and try to make Slade's favorite, cake donuts!  It's only been about a year since I've known that they are actually called "cake donuts." Slade calls them "sprinkies" and I assumed that any donut with sprinkles is what he wanted... wrong.  I went on a search for a great recipe and let me tell you, these are legit!  We've made these a couple of times and the whole family gobbles them up!  This is a simple recipe that only requires the dough to be refrigerated an hour, not the usual "refrigerate several hours or overnight" business that comes with other donut recipes.

ENJOY!





Glazed Cake Donuts
(makes about 8 donuts)
Ingredients

Cake Donut

• 2 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup whole milk
• 1 large egg, room temperature and lightly beaten
• 5 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 4 cups vegetable oil (2-3 inches deep in your pan)

Glaze

• 4 cups confectioners sugar
• 2 teaspoons corn syrup (don't have this on-hand so you can sub with 2 t sugar and 1 t hot water combined and then add it to the glaze)
• 1/2 teaspoon vanilla extract
• 1/4-1/2 cup milk

Chocolate Glaze

• make glaze with recipe from above then add 1/2 cup cocoa powder with 1-2 tablespoons milk

Instructions
Cake Donut

1. In a large bowl, sift together flour, sugar, baking powder, nutmeg, and salt.
2. Add milk, egg, butter, and vanilla extract.  Stir until ingredients are fully incorporated.  The dough will be sticky!  Cover and refrigerate for 1 hour.
3. Roll out dough onto lightly floured surface 3/4 inches to 1 inch thick (so they won't be too flat) 
4. Use donut cutter to cut them out (I don't have a special donut cutter so I improvised using circle cookie cutters one being about 3 1/2" in diameter and and small one that's about an inch in diameter.
5. Set donuts onto cookie sheet.

Prepare Glaze

1. Mix all ingredients in a medium to large bowl.  Whisk until they are smooth and you have reached your desired consistency (we like a thick syrup consistency).

Begin Frying

1. Heat oil to 350 degrees and drop donuts in (the original recipe suggested one at a time, but I'm impatient and did two at a time which still worked great)
2. Allow each donut to brown for 45 seconds to 1 minute on one side before flipping and cooking the other side.
3. Remove from the oil and set them on a paper towel-lined plate.
4. Let the donuts cool a bit and then dunk them into your glaze halfway.  Place them on a cooling rack over a baking sheet to allow drips to fall down and off of the donut.  I dip them twice to get a thicker glaze on top!

***Some family members prefer original glaze and others would rather have the chocolate so I make up the original glaze first, dunk half of the donuts, then add the cocoa powder and milk to make the chocolate glaze for the rest.  Also, they wouldn't be "sprinkies" donuts if there weren't any sprinkles involved!

Original recipe taken from https://iambaker.net/cake-donuts/
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