Cinnamon Vanilla Cake Doughnuts
This recipe yields delicious cinnamon vanilla cake doughnuts, featuring a tender, moist interior and a golden, crispy exterior. Prepared with buttermilk and yogurt, the dough is quickly mixed, cut, and deep-fried to perfection. They are ideal for a comforting breakfast treat or a delightful snack, offering a classic flavor profile.
Equipment
- 1 Large Pot or Dutch Oven For deep frying the doughnuts.
- 1 Doughnut Cutter Or two round cookie cutters (one large, one small).
- 2 Mixing Bowls One large for dry ingredients, one medium for wet.
- 1 Slotted Spoon or Spider For safely handling doughnuts in hot oil.
- 1 Wire Rack For draining excess oil after frying.
Ingredients
Main
- 3 cups AP flour plus more for flouring or if sticky
- 4 teaspoons Baking Powder
- 1 1/2 teaspoons salt
- 4 tablespoons butter frozen
- 2-3 cups vegetable oil for frying
- 1 cup Buttermilk
- 1/4 cup lowfat yogurt
- 1 whole egg
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and white sugar.
- Grate the frozen butter into the dry ingredients using a box grater, or cut it into very small pieces, then quickly work it into the flour mixture until crumbly.
- In a separate medium bowl, whisk together the buttermilk, low-fat yogurt, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined, being careful not to overmix; the dough will be slightly sticky.
- Lightly flour a clean surface and your hands. Turn the dough out and gently knead a few times until it just comes together. If too sticky, add a little more flour.
- Roll the dough to about 1/2-inch thickness. Using a doughnut cutter or two concentric round cutters, cut out the doughnuts and their holes. Gather scraps and re-roll once.
- In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350-360°F (175-180°C). Use a thermometer to monitor the temperature.
- Carefully slide 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Also fry the doughnut holes.
- Using a slotted spoon or spider, remove the doughnuts and doughnut holes from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil.
- While still warm, you can toss the doughnuts in cinnamon sugar or prepare a simple vanilla glaze for coating.
Notes
Achieving the perfect texture for these cake doughnuts relies on precise oil temperature and minimal handling of the dough. Maintain your frying oil between 350-360°F (175-180°C) for optimal browning without excessive oil absorption or burning. Overmixing the dough will develop gluten, leading to tough doughnuts; mix only until just combined. For superior results, grate the frozen butter directly into the flour mixture, then quickly work it in, ensuring even distribution and a tender crumb. Always drain fried doughnuts on a wire rack to allow air circulation and prevent sogginess. Consider tossing them in a cinnamon-sugar mixture while warm for a classic finish, or a simple vanilla glaze once cooled.