Fried fluffy vanilla cake donuts with a vanilla glaze and sprinkles. These donuts are classic and taste even better homemade than they do from the donut shop!
These donuts are fluffy, dense, and tender on the inside with a crisp delicate crunch on the outside. Covered in vanilla glaze and sprinkles, you won't know what hit you.
I'm a cake donut girl all the way. Cake donuts with sprinkles for me, every single time. None of that jelly-filled crap.
I've bought those donut pans to bake donuts in the oven with, and just haven't been satisfied with anything that has come out of it. Everyone knows they are just making cupcakes in the shape of a donut with those things. If you want a REAL donut, you've got to fry it!
Frying can be intimidating, scary, and a little dangerous. Just ask the burn on my hand. But if you are careful you should have no problems. Learn from my mistakes! It took me 2 tries to get these right, and they really are just like the ones you buy in donut shops. But better!
A few tips about frying donuts:
-set up your work station before you start- you need a deep pot for the oil, a candy thermometer, utensil(s) to bring the dough in and out of the hot oil, and a place to put the hot donuts (a plate covered in paper towels, and a cooling rack).
-don't move quickly- you don't want to splash the oil because it can land on your hand! And it REALLY HURTS!
-don't rush. Wait until the oil is hot enough, and wait until the donuts are golden brown. Putting the dough in when the temperature is too low will yield greasy donuts.
I think that covers the major points to remember... oh, and have fun!
- 2 eggs, room temperature
- 2/3 cup sugar
- 2 tea. vanilla extract
- 3 1/3 cups all-purpose flour
- 1 Tb. baking powder
- 1/2 tea. salt
- 3/4 tea. freshly ground nutmeg
- 3 Tb. melted butter, cooled
- 1 1/2 cups powdered sugar
- 2 1/2 Tb. water
- 1/2 tea. vanilla extract
- apx. 5 cups oil, to fry
Donut recipe adapted from Joy Of Baking.