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Classic cake doughnuts

Make these homemade doughnuts at home to satisfy your sweet tooth. 

YIELDS
12

Ingredients

Doughnuts

  • 2 3/4 cups (357 g) flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon (12 g) baking powder
  • 1/2 teaspoon (2 g) salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup (250 ml) buttermilk
  • 1 egg
  • 1/4 cup (56 g) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • Canola oil, for frying

Glaze

  • 1 3/4 cup (227 g) icing sugar
  • 2–3 tablespoons (30¬–45 mL) milk
  • 1 teaspoon vanilla extract
  • Food colouring, if desired
  • Sprinkles, if desired

Directions

Doughnuts 

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg and make a well in the centre. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until combined. Cover the bowl with plastic wrap and refrigerate for one hour.
  2. Heat about two inches of oil in a high-sided sauté pan or heavy-bottomed pot over medium heat until 360º F or bubbles form around a wooden spoon when gently dipped into the oil.
  3. While the oil heats, retrieve the dough from the fridge and dust a work surface with flour. Transfer the dough onto the floured work surface and roll or pat out to a half an inch thickness. Using a doughnut cutter, a three-inch and one-inch round cookie cutter, or an empty clean tuna can and a plastic bottle, cut out as many doughnuts and doughnut holes as possible. Gather and reroll the dough and continue cutting doughnuts.
  4. Before frying, prepare a draining station for your doughnuts by lining a sheet pan with a paper towel and a cooling rack.
  5. Using a slotted spoon, gently lower four doughnuts and four doughnut holes into the hot oil and cook, flipping once, until golden brown, two to three minutes per side. Remove to the prepared pan to cool and continue frying the remaining doughnuts.

Glaze 

  1. Once the doughnuts are fried, make the glaze by whisking together the icing sugar, milk, and vanilla. Colour with food colouring, if desired, and dunk one side of the cooled doughnuts into the glaze. Add sprinkles immediately, if using, and transfer back to the rack-lined pan to allow the glaze to set.

Serve 

  1. Store the doughnuts at room temperature for up to two days. Enjoy! 

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