Cake Doughnuts

I decided, this evening, to throw together a quick doughnut recipe. I found at All Recipes this recipe for Cake Doughnuts and it sounded quick and easy. It was too quick and easy in that the doughnuts would start to blacken too soon or if the heat was lowered, they just sat there. I could not find that place that was just right. Despite that I had a good amount of doughnuts to gobble down.

I was going to make them in the shape of traditional doughnuts with the hole in the center. I found that my cookie cutters made a doughnut that had too big a circle and too small a circumference.

They tasted sweet and cinnamony. (Spell Check is going to get me for that last word.)

Cake Doughnuts

Servings: 8

Ingredients:

Method:

In a large bowl, stir together the flour, sugar, baking powder, salt, cinnamon and nutmeg.

Make a well in the center and pour in the milk, egg, butter, and vanilla.

Mix until well blended.

Cover and refrigerate for 1 hour. (I left it longer.)

Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C).

On a floured board, roll chilled dough out to 1/2 inch thickness.

Use a 3 inch round cutter to cut out doughnuts.

Use a smaller cutter to cut holes from center.

If you do not have a small cutter, use the mouth of a bottle.

doughnut that looks like a pretzel below

Fry doughnuts in hot oil until golden brown, turning once.

Remove from oil to drain on paper plates.

Combine the remaining 1 teaspoon cinnamon and 1/4 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

I liked the little ones better. They were fluffy and had more height.