This old fashioned donut recipe creates cake donuts that are crispy on the outside and give way to a perfectly soft and cakey center, making these an amazing breakfast treat!
Grandma created the best dang cake donut recipe ever and I’ve been dying to share it with you. Anytime I make it, I get shot straight back to my childhood. Visiting my grandma on vacation, waiting impatiently for her to fry up these unbelievable donuts, and then eating them until I’d make myself sick. She would often serve the donuts plain, straight from the fryer. I prefer them tossed in a mixture of cinnamon and sugar, but powdered sugar or a glaze works great as well.
This recipe is very quick and easy to make. I have a donut pan, which is like a muffin pan, but has donut shaped holes rather than muffin shaped holes. These donuts are baked not fried, so they don’t have so many calories.
I mix up either a powdered sugar glaze or a chocolate icing to top these with. They can also be rolled in cinnamon and white sugar, but it doesn’t stick very well. My husband likes them just plain. For a chocolate glaze, simply stir 1/2 cup melted chocolate chips into the glaze mixture.
1 cup sugar
1 tsp nutmeg
1 tsp baking soda
½ tsp salt
1 Tbsp shortening
1 cup sour milk
6 cups flour
Mix sugar, nutmeg, soda, salt, eggs, milk and shortening. Add enough flour to roll out dough on a floured surface and cut With donut cutter. Heat shortening to 375 degrees F. and drop donuts in, turning Several times. Drain on crumpled paper soft. Cool and dust with powdered sugar, or granulated sugar and or with cinnamon, With or drizzle glaze (see below) if desired. Repeat With donut centers.
Note: milk can be sourced by adding 1 Tbsp vinegar to 1 cup fresh milk.
White Doughnut Glaze
2 cups powdered sugar
1 tsp vanilla extract
4 to 6 Tbsp milk
Mix powdered sugar, vanilla and milk with a fork to Desired consistency. Thicken with powdered sugar or thin down with milk.