Old Fashioned Cake Donuts

With a crisp brown edge and soft inside, these Old Fashioned Cake Donuts are quick and easy to make and just like the ones you get at the donut shop!

By Redcurrantbakery

Original recipe source

Cook time: 87 minutes

Servings: 6

Ingredients

• 55 grams unsalted butter
• 80 grams granulated sugar
• 0.25 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1 orange orange zest
• 0.33 nutmeg_pod nutmeg
• 1 large egg
• 200 grams sour cream
• 210 grams all-purpose flour
• 40 grams cornstarch
• 2 teaspoons baking powder
• 1 liter vegetable oil
• 100 grams all-purpose flour
• 100 grams dark chocolate
• 30 grams unsalted butter
• 3 tablespoons malted milk powder
• 70 grams hot water

Instructions

1. In a large mixing bowl, beat together 55 grams of unsalted butter, 80 grams of granulated sugar, 1/4 teaspoon of fine sea salt, 1 teaspoon of vanilla extract, freshly grated zest of 1 orange, and freshly grated nutmeg from 1/3 pod. Beat for about a minute or two until it gets a little light and fluffy.
2. Add 1 large egg to the butter mixture and beat until smooth.
3. Add 200 grams of sour cream (or 100 grams of buttermilk) to the mix and beat again until smooth.
4. Place a sieve over the bowl and add 210 grams of all-purpose flour, 40 grams of corn starch, and 2 teaspoons of baking powder. Sift the dry ingredients into the wet mixture and beat until just combined.
5. Scoop the dough onto a sheet of plastic wrap and wrap it into a square or circle that is between one and two inches thick. Place the dough in the fridge to chill for at least an hour or up to overnight.
6. While the dough is chilling, prepare the oil for frying by pouring it into a large dutch oven and placing a candy thermometer on the side. Heat the oil over medium-low until it reaches 380°F.
7. Once the dough has chilled, roll it out on a well-floured surface to a thickness of 1/2"-3/4". Use a 4" cutter to cut out donuts, followed by a 1" cutter for the holes.
8. Carefully place two donuts in the hot oil, frying for 2 minutes on one side. Use a fork to flip them over and fry for another 1 minute and 30 seconds.
9. Remove the donuts from the oil and place them on a wire rack lined with paper towels to drain excess oil. Repeat the frying process with the remaining dough.
10. For the chocolate malt glaze, melt 100 grams of 60% dark chocolate in a microwave, stirring every 30 seconds, until smooth. Add 30 grams of unsalted butter and stir until melted.
11. In a heat-safe bowl, dissolve 3 tablespoons of malted milk powder in 70 grams of hot water. Pour into the melted chocolate mixture and stir until smooth.
12. While still warm, dunk the donuts crack side down into the glaze. Lift with a fork and allow excess glaze to drip off. Set on a wire rack to cool.