So here it is: one of my top secret recipes. Cake doughnuts are a batter, not a dough. In professional shops, they’re made by a machine that drops ring-shaped quantities of batter into a vat of hot oil. They look like this, or if you have a bigger operation, like this. These so-called doughnut “depositors” are a little on the pricey side. Should you ever have access to one, great! If not, this recipe will work fine and dandy simply dropping spoonfulls of batter into hot oil. The quantity works great for simple “drop doughnuts”, i.e. small doughnut hole-sized blobs that you drop into the oil using a spoon. If you have an actual depositor you’ll want to at least quadruple this recipe.
Vanilla Cake “Drop” Doughnuts
8 ounces all-purpose flour sifted
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon nutmeg
3.5 ounces (1/2 cup) sugar
1 once ( 2 tablespoons) soft butter
2 ounces (1) egg
1 ounce sour cream
1 1/4 tsp vanilla extract
3.5 ounces (scant 1/2 cup) milk
Make sure all ingredients are at room temperature to begin (this is VERY important). Have a fry pan or Dutch ready with about two inches of oil in it (I recommend canola).
Combine all the dry ingredients (including the sugar) in the bowl of a stand mixer fitted with the paddle attachment. Stir the eggs, milk, sour cream and vanilla together in a separate bowl. Turn mixer on low to blend all the dry ingredients together. Add the butter and turn the mixer up to medium-low. When the butter has been fully incorporated add the wet ingredients in a steady stream with the mixer running. Let the mixer run for 30 seconds and scrape the bowl down. Let the mixer run for another 30 seconds. The batter should be smooth, thick and spoonable. Let it rest for ten minutes, while you bring your oil up to temperature: 380 degrees Fahrenheit. Fry tablespoon-sized dollops in oil for 45 seconds per side. Drain on paper towels. Dust with sugar or dip in icing and serve warm.