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Vanilla Cake Doughnuts

Mary Berg

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  • Makes

    12 doughnuts and 12 holes

Ingredients

Doughnuts

  • 2¾ cups all-purpose flour
  • ½ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 egg
  • ¼ cup unsalted butter, melted
  • 2 tsp vanilla extract

Classic Vanilla Dip Glaze

  • 1¾ cups icing sugar
  • 2-3 tbsp milk
  • 1 tsp vanilla extract
  • 8-12 drops red food colouring
  • sprinkles, for decorating

Directions

Doughnuts

  1. In a large bowl, sift together the flour, sugar, baking powder and salt, and make a well in the centre of the dry ingredients. In a separate bowl, whisk together the buttermilk, egg, melted butter and vanilla. Pour this wet mixture into the well and mix just until a soft dough forms. Cover your bowl with plastic wrap and refrigerate the dough for 1 hour.
  2. Remove the dough from the fridge and heat about 2 inches of vegetable oil in a large, deep pot over medium heat until a thermometer registers at 350F. On a generously floured work surface, roll out your chilled dough to a ½ inch thickness and, using a 3-inch round cutter, cut out as many rounds as possible. Using a 1-inch round cutter, remove the very centre of each circle, giving you doughnuts and doughnut holes!
  3. Feel free to bring the remaining dough together to reroll and cut out more doughnuts but only do this once as rerolling the dough a third time might make the doughnuts a bit tough.
  4. Before frying, prepare a draining station for your doughnuts by lining a cookie sheet with paper towel and a cooling rack.
  5. Now, it’s time to fry! Gently lower four or five doughnuts into the hot oil and cook, flipping once, until all the doughnuts are golden brown and lovely. Remove the cooked doughnuts to the rack-lined cookie sheet and continue to fry until all of your doughnuts and doughnut holes are done.
  6. When cooled, dunk each doughnut and doughnut hole in classic vanilla or chocolate glaze and leave to set for at least 30 minutes.

Classic Vanilla Dip Glaze

  1. In a small bowl, whisk together the icing sugar, milk, vanilla and food colouring until smooth. Dunk your doughnuts into the glaze followed immediately by a scattering of sprinkles and allow the doughnuts to set up for at least 30 minutes.
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