Chocolate Glazed Cake Doughnuts

Erhmahgawd – homemade doughnuts!  I adore cake doughnuts, but I’ve put off making them in the past because for some reason frying seemed so intimidating.  I hosted another ‘Ladies Who Brunch‘ before I left for India and I figured making these chocolate glazed cake doughnuts would be the perfect way to overcome this fear.  It turned out to be as easy as pie to get a perfectly crisp and golden cake donut – it just takes a cooking thermometer to make sure the oil stays at the right temperature.

The doughnuts were a huge hit and adding a few sprinkles on top was just the perfect finishing touch.  You could also try nuts, or even something more fun and unique like pretzels, or fruit loops a la Voodoo Doughnuts in Portland

While we’re on the subject, is it donuts or doughnuts?  Both look absolutely correct to me, and I use them interchangeably, so I did a little research.  It turns out, ‘doughnut’ is the correct word.  ‘Donut’ was coined by a doughnut company in the early 1900’s just like we do with ‘Krazy’ and ‘Lite’, etc.  So there you have it!

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Chocolate Glazed Cake Doughnuts

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Adapted from [How Sweet It Is]

• Author: Kelly Egan - A Side of Sweet (Adapted from "How Sweet It Is")
• Yield: 15-20 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

For the cake doughnuts:

• 2 1/2 c. flour
• 1/3 c. sugar
• 1 T. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 1 c. milk
• 1 egg, lightly beaten
• 5 T. unsalted butter, melted and cooled
• 2 tsp. vanilla extract
• Oil for frying

For the chocolate glaze:

• 4 T unsalted butter
• 2 tsp. vanilla
• 1 tsp. light corn syrup
• 1/4 c. milk
• 3 oz. dark chocolate, chopped
• 1 c. powdered sugar
• Sprinkles (optional)

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Instructions

Make the cake doughnuts:

1. In a large bowl, whisk together the dry ingredients (flour through salt on the list). Make a well in the center.
2. In another bowl whisk together the remaining ingredients, except oil. Pour into the center of the dry ingredients and mix until just combined. Do not over mix! Cover with plastic wrap and refrigerate for one hour or overnight.
3. Remove the dough and roll onto a well-floured surface, about 1/2 to 3/4 inch thick. Use a cookie cutter or something round to cut circles into the dough. To cut out the center, you can use a frosting tip or a bottle cap, or whatever else you have around.
4. Fill a large saucepan with about 3 inches of oil until it is 360 to 365 degrees. Fry the doughnuts 2-3 at a time, about three minutes, flipping halfway. They should be puffed and golden brown. Using a thermometer is very important, as the temperature must be in the right range! Remove with slotted spoon and cool on a paper towel.

Make the chocolate glaze:

1. Microwave or heat the butter, vanilla, corn syrup, milk, and dark chocolate and whisk until smooth. Whisk in the powdered sugar
2. Spoon over or dunk donuts in the chocolate glaze. Cover with sprinkles if desired.