Donuts: Gram’s Cake Doughnuts

By NicoleS

Ingredients

• Cinnamon Sugar:
• 1 cup sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon cardamom, optional
• 1/8 teaspoon salt, optional
• Donuts:
• 4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground ginger (try less)
• 1 teaspoon ground nutmeg
• 2 large eggs
• 1 cup buttermilk
• 1 cup sugar
• 2 quarts vegetable oil

Details

Servings 16

Preparation

Step 1

1. Mix 1 cup of the sugar and the cinnamon in a medium bowl until combined. Set aside. Whisk the flour, baking powder, baking soda, salt, ginger, and nutmeg in a large bowl. Beat the eggs, buttermilk, and remaining 1 cup sugar together in a medium bowl. Make a well in the center of the flour mixture and add the egg mixture. Stir together to form a moist and sticky dough.


2. On a heavily floured work surface, roll out the dough into a 14-inch circle about ½ inch thick. Cut out dough rings with a floured doughnut cutter (2 1/2” cutter & 1” holes), reflouring between cuts. Transfer the doughnuts to a floured baking sheet. Gather the scraps and gently press into a disk; repeat the rolling and cutting process until all the dough is used. (The cut doughnuts can be covered with plastic wrap and stored at room temperature for up to 2 hours.)


3. Heat the oil in a large Dutch oven over medium heat until the temperature reached 350°. Carefully lower 6 doughnuts into the hot oil. Turn the doughnuts as they rise to the surface with tongs or a slotted spoon and fry, maintaining a temperature between 325-350°, until the doughnuts are golden brown on both sides, about 4 minutes. Using a slotted spoon, transfer the doughnuts to a plate lined with paper towels and drain for 3 minutes. Toss the doughnuts in the bowl with the cinnamon sugar and transfer to a plate. Repeat with the remaining doughnuts.