So here it is: one of my top secret recipes. Cake doughnuts are a batter, not a dough. In professional shops, they’re made by a machine that drops ring-shaped quantities of batter into a vat of hot oil. They look like this, or if you have a bigger operation, like this. These so-called doughnut “depositors” are a little on the pricey side. Should you ever have access to one, great! If not, this recipe will work fine and dandy simply dropping spoonfulls of batter into hot oil.
Vanilla Cake “Drop” Doughnuts
8 ounces all-purpose flour sifted
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon nutmeg
3.5 ounces (1/2 cup) sugar
1 once ( 2 tablespoons) soft butter
2 ounces (1) egg
1 ounce sour cream
1 1/4 tsp vanilla extract
3.5 ounces (scant 1/2 cup) milk
Make sure all ingredients are at room temperature to begin (this is VERY important). Have a fry pan or Dutch ready with about two inches of oil in it (I recommend canola).
Combine all the dry ingredients (including the sugar) in the bowl of a stand mixer fitted with the paddle attachment. Stir the eggs, milk, sour cream and vanilla together in a separate bowl. Turn mixer on low to blend all the dry ingredients together. Add the butter and turn the mixer up to medium-low. When the butter has been fully incorporated add the wet ingredients in a steady stream with the mixer running. Let the mixer run for 30 seconds and scrape the bowl down. Let the mixer run for another 30 seconds. The batter should be smooth, thick and spoonable. Let it rest for ten minutes, while you bring your oil up to temperature: 380 degrees Fahrenheit. Fry tablespoon-sized dollops in oil for 45 seconds per side. Drain on paper towels. Dust with sugar or dip in icing and serve warm.
I don’t have the photos of the drop-style cake donuts I made using your recipe and instructions posted up on my website yet as I have completely ignored my blog shamelessly for eons now. However, they were so good they inspired me to get a donut dropper and I had to share a link with you and perhaps you can share with your readers because even $15.00 in these tough economic times can be a pinch…. http://www.fleetfarm.com/search/donut-maker … With shipping my order came to only $12.95! I have a question though, the oil you suggest using is canola but it smells awful when it heats. Is there another oil that is slightly less offensive when heated? Thanks for the great pictures and instructions! Christine.
Great news! Thanks for the email. Unfortunately, every oil will smell up your house when you fry with it. You can try vegetable oil and see if you prefer that, though I think the result will be largely the same. Thanks for the email! – Joe
Hi i follow exactly the instructions but the mix doesnt seem quite as yours my mix a more liquid any tips?
Hello Jose! I’m very sorry to hear that it didn’t work for you. I suggest simply reducing the amount of milk. The dough will still perform the same way. Let me know how it goes the next time!
Cheers,
- Joe
Made 100 of these for a church breakfast with my “Hole in One” doughnut machine. IMO, a better doughnut than those from the just add water commercial mixes, so scratch made is worth the trouble. While vanilla nutmeg is great, just for variety can you list 1 or 2 other flavor formulas?
Thanks for all the great information on your website.
Hey Joe! Great news. As for flavor combos, consider vanilla and nutmeg as a base. The vanilla is semi-disposable but a doughnut isn’t a doughnut without nutmeg. It’s vital to the device.
You can add other flaborings to the batter, but for flavor variations I suggest getting adventurous with toppings or spiced sugars. A chocolate version is on my to-do list!
- Joe
About how many doughnuts will this recipe yield?
That’s hard to say, Jen. Are you going to use a professional dropper or just fry up spoonfuls?
- Joe
Spoonfulls for doughnut holes. We are planning to try these out at home, then as a fund raiser for our Boy Scout troop.
I wish I could tell you for sure, Jen. Honestly I use a dropper for these. My guess is about two dozen, depending on the size.
- Joe
i must say that ur blog on donuts is the best i have stumble on yet. your chatty way of explaining the procedures and recipe makes one want to start trying them out immediately. keep the good work going. thanks.
Thanks for the high praise and delightful comment, Linda! Let me know what you think of them!
- Joe
Joe, Do you think Peanut oil would work for Doughnuts instead of Canola oil.
Thanks,
Larry
Hi Larry!
Peanut oil does work in the sense that it’s a perfectly good fry medium. However it will impart some peanut flavor, just as corn oil imparts corn flavor. If you don’t mind that then press on!
- Joe
Joe, I’m confused. For yeast raised doughnuts, do we fry for 30 seconds per side, or 45 seconds? Your recipe for them says thirty, while the description above your recipe says 45. I only have 12 to 14 chances to figure it out. Secondly, can you offer any tips on placing our yeast raised doughnuts in the oil, without knocking the proof out of the dough? Do we just pick them up with our fingers, or is there a better way?
Thanks,
Clif
Hi Joe!!
Would this recipe work in a commercial grade, mini donut (hopper based) machine? Looking for a great recipe, NOT from a mix.
Thanks,
Sharon
Hi Sharon!
It’s actually formulated for an extruder like that. You may need to fiddle with the amount of milk to get the flow-through just right, but I used this recipe in an extruder with great success. You can also use the high ratio cake layer recipes, which also make excellent doughnuts.
Best of luck!
- Joe
Thanks Joe! You’re the best. I really appreciate your help.
You are going to get your laugh of the day here. I graduated med school but got drafted by the family business. We have a bakery in a grocery store and just purchased a Belshaw mini 110 donut machine. I have been attempting to use pancake mix for donuts with little success. One could feed the starving millions with all the bad donuts I have turned out. I assume this formula will work for the machine but is there a commercial mix or subsitute that would make things faster? Cooking is an art that I am not fluent in and beg your patience. Dan
Hey Dan!
The other recipes on the site that make good cake doughnuts are the high ratio yellow and chocolate cake layers under the Pastry Components menu. I used all of these in my business, but it’s true they aren’t fast as a mix. You can use liquid eggs to speed the process up a little, but to truly make your own dry mix you’d need powdered fat, powdered eggs and such. Better to buy a mix by the sack from Sysco, Dawn or Bakemark. They have all sorts of different mixes that work with Belshaw gear.
Let me know if this answers your question!
Cheers,
- Joe