Sunday Morning Cake Doughnuts

Sunday Morning Cake Donuts

Cake doughnuts don’t take nearly as much time as raised doughnuts.  If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks. 


4 Cups Unbleached Flour

2 Teaspoons Baking Powder

1/4 Teaspoon Kosher Salt

2 Eggs

1 1/4 Cups Sugar

2 Teaspoons Vanilla Extract

2/3 Cup Milk

1/4 Cup Melted Butter

Vegetable Oil For Frying

Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing

In a medium size bowl combine the flour, baking powder and salt.  Set aside.  In a large size bowl combine the eggs, sugar and vanilla.  Beat for 4 minutes until thick.  In a small size bowl combine the milk and melted butter.  Add the flour mixture and the milk mixture alternately to the egg mixture.  Beat after each addition just until combined so make sure not to overbeat.  Cover and put in the fridge for 2 to 4 hours.  On a floured surface roll the dough to a 1/2 inch thickness.  Make sure not to stir in the additional flour.  Cut the dough with a floured 2 1/2 inch doughnut cutter.  Reroll the dough as needed.  Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born.  Turn once.  Remove with a slotted spoon and drain the doughnuts on paper towels.  Repeat until you have fried all of the doughnuts.  Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing.  Or you can leave them plain if you want to.  Do the same with the doughnut holes.  Makes about 16 doughnuts and holes. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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