Cake Doughnuts Recipe Demonstration - Joyofbaking.com

You .

Hi , I'm Stephanie Sky of Joy baking dot com .

Today we're going to make cake doughnuts .

And as you can see here , there's quite a few different ways you can serve them .

You can serve them plain dusted with powdered sugar or my favorite way is dipped in a chocolate glaze .

So um a cake doughnut is what it says .

It is made with a cake like batter and it gets its rise from baking powder , not from yeast .

If you want a yeast raised doughnut , there is a recipe along with the video on the site to make the batter .

If you have an electric stem mixer like I have here , use a paddle attachment or you could just use a hand mixer and we're gonna start with two large eggs and have those at room temperature .

Put those in there along with two thirds of a cup that's 100 and 65 g of granulated white sugar .

And then what we're gonna do is beat these two ingredients on medium high speed until they're really thick and a pale yellow color .

And that will take like with my mixer , it takes about five minutes , ok ?

As you can see this is what you're looking for .

It's like very pale yellow and quite thick .

So I scrape down and then we're going to add in 1.5 teaspoons of pure vanilla extract and just beat that in .

Ok .

So now for our dry ingredients in a separate bowl , I have three cups that's 390 g of all purpose flour .

You may know that is plain flour .

And to that , we're going to add three teaspoons of baking powder , a half a teaspoon of salt .

I like to use the uh kosher salt .

And then if you've ever bought a cake doughnut , you know that they have this distinct flavor and that flavor comes from nut make .

So I am going to add three quarters of a teaspoon of freshly grated nutmeg .

Now freshly grated , that means you can buy usually just in the spice section of your grocery store , whole nap makes and that's what I like to use and then just use some kind of fine grater and then you just grade it like that .

Now , if you don't have or you can't find this , you could just use the ground nutmeg , but I would probably use half the amount because it's a lot more concentrated than the freshly grated .

So then I'm just going to use a wire whisk .

We skull that together and then we will also need uh half a cup , 100 and 20 mL of milk .

I'm using whole milk .

You could use a reduced fat like 2% .

Of course , the , if you use the full fat , you'll get a richer flavored doughnut than if you use a reduced fat .

And then you will also need three tablespoons , uh 40 g of melted butter and let that cool .

Just a little to lukewarm .

You don't want to put it hot into the batter .

So now what I'm going to do is add the flour in three additions , alternating that in two additions with the milk and the butter .

So you don't want to add it all at once because it would take too long to mix and plus it kind of flies up in your face .

So that's why we're doing it and three .

So just beat that in and then when it's all moistened , then I'm going to add about half of the milk , just eyeball that and half of the butter have your mixer on low speed and just beat that in .

Everything looks moist .

So then a little more flour .

We're pretty simple here .

Get that in .

Ok ?

And then the rest of my milk and the rest of the bladder and the final rest of flower here , I'm just gonna give this a quick scrape down , make sure everything's mixed in .

Now , we just wanna beat until the flour is all mixed in .

Don't want to beat it too long .

Really smell that , that make .

Ok .

So now I'm just going to give this a quick stir , make sure all that flour .

Now , as you can see , this is like a really thick cake batter .

Now , we have to rule this out and this is a little too sticky right now to do that .

So what I'm going to do is just cover it with a piece of plastic wrap .

So , and I'm just gonna let it sit on the counter for maybe somewhere between 2030 minutes , depending on your how hot your kitchen is .

Just until it gets a little firmer .

Not so sticky .

So we're now ready to roll out our batter .

Just take your plastic wrap off it .

You can see it .

I mean , it's still soft but it's not really sticky .

That's what you're looking for .

So you will need a generous amount of flour on your surface .

And ok , don't worry if it's a little sticky , you just add more flour so and have a baking sheet nearby and then just dust the bottom with some flour because once we , we're gonna put the doughnuts on here and we don't want them to stick .

I put a piece of parchment paper down .

You don't have to do that .

So just so then like I said , keep your surface well flowered and then with the rolling pin , we're just going to roll our dough to about a quarter of an inch , half a centimeter .

And see this is beautiful , nice and soft .

It's beautiful .

OK ?

Good .

I would just run my hand over .

I can kind of tell then if there's a certain part that's thicker than the other .

Now , um , you can buy doughnut cutters .

I don't bother .

I just use two round .

I'm using about a three inch seven centimeter and then a smaller one and I just cut , I think so .

Just cut out the center and there you have it .

If you want , you can keep the doughnut holes and fry those or you can just , once we've cut out all this , we can gather them up all the scraps and just keep cutting out .

Ok .

So there we have it .

So now we're just gonna let those sit while we heat our oil .

If you have a small deep fryer like I have here , fill it with the amount of oil for manufacture instructions .

If not use a large sauce pan with a lid and fill it to about two inches with about two inches of oil , that's about five centimeters .

You want to use a flavorless oil .

I'm using canola , you could use corn , vegetable safflower or some people even use peanut oil and you want to heat your oil to 375 F , which is 100 and 90 degrees Celsius that will take , you know , 2030 minutes and have a candy thermometer .

So that , that's a good way of measuring the temperature of your oil .

Ok .

So now we're ready to fry our doughnuts .

Now , when you're working with hot oil , never leave it unattended .

Have a fire extinguisher hand handy and also a bowl of ice water just in case you burn yourself .

So we're gonna start , just please , depending on the size of your , uh , deep fryer or sauce pan .

I'm , I'm going to do two at a time .

You may be able to do more than that .

And then just , of course , gently put it in the hot oil and it will sink to the bottom and then slowly rise up .

Now you can use different things to , uh , with your doughnuts .

You can use like tongs , slotted spoon or even like a chopstick .

Now , I like to do it till you can start to see on the inside ring of the doughnut that it getting golden brown up the sides that maybe takes , you know , depending , maybe about a minute , depending on how thick you rolled out your uh , doughnuts .

Ok .

So that looks good .

You want to make sure they're golden brown on the underside and then just flip it over .

So you can see that's what you're looking for and then just do the other side until it's golden brown and then have some paper towel ready .

Ok .

That's about ready .

Let's gently lift it up , kind of hold it for a second to get rid of any of the , the hot oil drip off .

And then what I do is put in paper towel and then just kind of fold it over so it absorbs the fat .

If you have your oil at the right temperature , then actually these do , your donut does not absorb very much oil .

It's when it's like , it's when your oil is not hot enough , then what happens is you put the doughnut in and it will absorb , conversely if it's too hot , what happens is the outside , um , fries too fast and then the inside doesn't is kind of underdone .

So there you have it , our doughnuts .

OK .

So now in between batches , what I like to do is let uh let the oil heat up again because soon as you put doughnuts in it kind of drops the temperature and I'm just going to keep frying the doughnuts .

And when I come back , I'll show you how to make a chocolate glaze .

So now for our chocolate glaze in the heatproof bowl , put four ounces , 100 and 15 g of just either a semi sweet or a bittersweet chocolate , finely chopped .

And to that add .

So what you're gonna have to do is heat a half a cup , 100 and 20 mil liters of half and half cream , which is cream with about a 12% butterfat content .

You may know that it's a light cream along with one tablespoon 12 g of butter and just bring that up just to a simmer and pour that over the top .

It's gonna melt our chocolate and just gently with the wire whisk stir that you don't have to use like a really good chocolate here .

You know , just an average quality .

It's fine because you get the doughnut and you can probably put sprinkles and stuff .

So save the , uh , the good stuff for something else .

Ok .

And that's , you want nice and melted .

And then what we're gonna add is a half a teaspoon of pure vanilla extract .

And then what we're gonna do is add two cups that's 240 g of confectioner sugar .

You may know that is either powdered or icing sugar and sift that to get rid of any lumps and just gonna add a bit and just whisk it in want that sugar to melt into the chocolate .

Now you want your doughnuts cooled to room temperature .

You don't want a dip , a hot doughnut and the uh glaze just melt .

Now , if you're going to dip all of your doughnuts in the chocolate glaze , I would make the full recipe like I'm doing here .

Normally I just make like half because sometimes I like to just leave them plain .

They're excellent .

Especially out to the deep fryer .

You really don't need any sugar glaze or anything .

They're just excellent as is .

And then ok , that looks good .

You can also just take some powdered sugar and just sift it over the top like that .

That's also very good or you could use granulated white sugar as well .

Maybe mixed with a little ground cinnamon if you'd like that .

If you find this really , you can strain it if you want to get it really smooth .

OK .

So really essentially that's your chocolate glaze .

And now like I said , a cool doughnut , let's take it and just dip it in there .

Just let it kinda .

Now , I usually double dip because I kind of like the chocolate glaze .

So I want lots and so to kind of run off and there you have your chocolate glaze .

Now um you can just leave it like that or especially the kids , they like the sprinkles like so or I have some chocolate jimmies .

Those are really good .

My personal favorite is the coconut .

I just like love that combination and just kind of mix it if you want .

Now , freshly made , of course they're excellent .

But if you're gonna put the uh chocolate glaze on them , I'm gonna dip one in and put coconut because that's the one I wanna try .

Actually , if you're dipping them in the uh chocolate glaze , they're really good .

It stored like a couple of days because then the the crust like initially the crust is quite crisp .

But when you store them overnight that uh crust softens and the flavors kinda blend , you really start to , to uh taste that nutmeg .

So I'm gonna put , since this is the one I want to try , it's my favorite .

OK , I'm gonna break this in half .

So as you can see , lovely caked on it inside cake .

That's really good .

Nice Christmas , crisp , crisp outside crust .

We got the chocolate glaze , the coconut .

I mean fantastic .

These look just as good to me as what you buy in a bakery .

So have fun with it .

Like I said , cover it , store it quite a few days .

So until next time I'm Stephanie Jaworski of Joy baking dot com .