Cinnamon Vanilla Cake Doughnuts
This recipe creates classic cake doughnuts with a tender crumb, flavored with vanilla. The dough uses a combination of buttermilk and yogurt for a soft texture, shaped and deep-fried to golden perfection. They are ideal for a quick breakfast treat or a delightful snack, especially when coated with a sweet finish.
Equipment
- 1 Deep, Heavy-Bottomed Pot Such as a Dutch oven, for safe deep frying.
- 1 Doughnut Cutter Or two concentric round cutters (e.g., cookie cutters) for shaping.
- 1 Rolling Pin
- 1 Deep-Fry Thermometer Essential for precise oil temperature control.
- 1 Wire rack with paper towels 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, and salt.
- Grate the frozen butter into the dry ingredients and quickly work it in with your fingertips or a pastry blender until pea-sized crumbs form.
- In a separate bowl, whisk together the buttermilk, lowfat yogurt, whole egg, vanilla extract, and white sugar until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula until just moistened and no dry streaks remain. Be careful not to overmix.
- Lightly flour a clean surface. Turn out the dough and gently knead a few times to bring it together. Roll the dough to about 1/2-inch thickness.
- Using a doughnut cutter, cut out doughnuts and their holes. Gather any dough scraps, gently re-roll once, and cut more doughnuts.
- In a deep, heavy-bottomed pot or Dutch oven, heat 2-3 cups of vegetable oil over medium-high heat to 350-375°F (175-190°C) using a deep-fry thermometer.
- Carefully lower 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.
- Using a slotted spoon or spider, remove the fried doughnuts and transfer them to a wire rack placed over paper towels to drain excess oil.
- While still warm, coat the doughnuts as desired with a cinnamon-sugar mixture (combine 1/2 cup sugar with 1 tablespoon ground cinnamon) or a simple vanilla glaze.
Notes
For optimal cake doughnut texture, grate the frozen butter directly into the dry ingredients, then quickly work it in. This prevents overworking the dough and ensures tenderness. Avoid overmixing once wet and dry ingredients are combined; mix just until no dry streaks remain to prevent tough doughnuts. Maintaining the correct oil temperature (ideally 350-375°F or 175-190°C) is paramount for frying: too cool leads to greasy doughnuts, too hot results in raw centers and burnt exteriors. Use a deep-fry thermometer. After frying, drain on a wire rack to prevent sogginess. For the 'cinnamon vanilla' element, prepare a simple cinnamon-sugar mix for tossing warm doughnuts, or a quick vanilla glaze.