Cake Doughnuts

Name: Cake Doughnuts
Total time: 1 h 40 min
Ingredients: 90 g shortening; 220 g sugar; 8 g salt; 45 g nonfat dry milk; 4 g mace (about 1.75 teaspoons); 15 g vanilla extract; 90 g whole eggs; 30 g egg yolks; 750 g cake flour; 250 g bread flour; 40 g baking powder; 500 g water

Classic cake doughnuts made with the creaming method, rolled and cut, then fried at 380°F. Mace and vanilla perfume the dough, while a blend of cake and bread flours yields a tender interior beneath a golden, lightly crisp crust.

1h 40m

Medium

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The creaming method is what sets these doughnuts apart—beating shortening with sugar until fluffy traps air, giving the finished treat its characteristic cake-like texture. Mace brings a subtle warmth that pairs naturally with the vanilla, while the combination of cake flour and bread flour keeps them soft without falling apart. After cutting, the dough rests briefly so it fries evenly and doesn't toughen. Straight from the oil, drained on paper, they need nothing more than a dusting of sugar—or perhaps a dip in glaze if you're feeling indulgent.

Ingredients

shortening 90 g

sugar 220 g

salt 8 g

nonfat dry milk 45 g

mace (about 1.75 teaspoons) 4 g

vanilla extract 15 g

whole eggs 90 g

egg yolks 30 g

cake flour 750 g

bread flour 250 g

baking powder 40 g

water 500 g

Instructions

Mixing

Use the creaming method (page 168). Mix the dough until smooth, but do not overmix.

Shaping

Place the dough on the work surface and shape it by hand into a smooth rectangle; let rest for 15 minutes. Roll out to about 3/8 inch (1 cm) thick. Ensure the dough is of even thickness and does not stick to the work surface. Cut out donuts using a cutter. Gather the scrap dough, let it relax, then roll out again and continue cutting. Place the donuts on a lightly floured baking sheet and let rest and relax for 15 minutes.