The Cake Doughnut

It so happened that it was National Doughnut Day when I made this super easy doughnut. I've never made doughnuts ever until then, so when i was in a lookout for a doughnut recipe, I wanted it to be SIMPLE and EASY, I mean I'm sure you understand....my first time and all. So off I went, my kids were waiting anxiously don't get me wrong though it was a quick recipe but I guess for those two I was taking forever.

Enough of how easy this recipe is and let's talk about it's goodness and lightness. Yes, you can easily have about three of these babies. They're light, airy and really good... quite versatile too it's great with chocolate glaze but I also tried the last two pieces of doughnuts with dulce de leche and it was fantastic, (of course to glam it up a bit some pecan sprinkles). I thank you handletheheat.com for the recipe. It didn't disappoint.

So if you're a doughnut virgin, I'd start with this one. xoxo

Ingredients

For the doughnuts

3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon freshly grated nutmeg (optional) 2 large eggs, room temperature 2/3 cup granulated sugar 1 1/2 teaspoons vanilla extract 3 tablespoons unsalted butter, melted and cooled 1/2 cup buttermilk (or milk), at room temperature Vegetable, canola, or peanut oil, for frying

For the chocolate glaze:

1 stick unsalted butter 1/4 cup whole milk 1 tablespoon light corn syrup 2 teaspoons vanilla extract 4 ounces semisweet chocolate, chopped 2 cups powdered sugar, sifted

Directions

For the doughnuts:

In a large bowl, mix together all the flour, baking powder, salt, and nutmeg.

In a large bowl, use an electric mixer fitted with the paddle attachment to beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the milk and melted butter, starting and ending with the flour. The dough will be soft. Cover with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.

Turn the dough out onto a floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place the doughnuts on a lightly floured parchment lined baking sheet. Let the doughnuts sit at room temperature while you heat the oil.

Heat the oil in a large, deep, and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.

For the glaze:

In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.

Yes, I do like o exaggerate a bit on the glaze.... totally worth it!