INGREDIENTS:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon light brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 quarts peanut oil or similar, for frying
Chef Aaron May - Old Fashioned Cake Doughnuts - Home & Family
DIRECTIONS:
- Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag. Places piece of parchment paper on a sheet pan and draw 3” circles on it.
- Sift the flour, baking powder and salt into a medium bowl. Cream the butter and both sugars in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the eggs until incorporated about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not over-mix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 3-inch rings. Cover with plastic wrap and refrigerate 30 min or as long as overnight.
- Heat peanut oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees f. Cut the parchment around each doughnut, and place 2 doughnuts into the shortening paper side up. Peel off the parchment with tongs. Fry until golden brown, 90 seconds per side. Remove and drain on paper towels.
- Glaze and serve warm.