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Cake Doughnuts Recipe


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     Cake Doughnuts

Category   Breakfast - Brunch
Sub Category   None

vegetable oil
3 1/3 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons shortening
2 eggs
3/4 cup milk

Heat oil (2 to 3 inches) in deep fat fryer or heavy kettle to 375 degrees. Beat 1 1/2 cups of the four and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well floured cloth covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface. Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted.
Buttermilk Doughnuts- Decrease baking powder to 2 teaspoons and beat in 1 teaspoon baking soda. Substitute buttermilk for the milk. Do not use self rising flour
Note- To dress up cake doughnuts, shake one at a time in a bag with powdered sugar. Roll warm raised doughnuts in granulated sugar. To glaze; mix 1 cup powdered sugar, and 1/3 cup boiling water; dip warm doughnuts into warm glaze. Sprinkle with chopped nuts if desired.

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