For quite a few years, I’ve been stymied by finding a cake donut recipe that I truly like, and that works. Either the dough is impossible to work with (overly runny, impossible to roll out) or they end up tough and dry. Batch after batch, the results were less than stellar.
This one, however, has won my heart. A little spice in the donuts plus egg yolks and sour cream help keep them flavorful and tender, while a healthy dusting (ok, a thick coating) of cinnamon-sugar on the outside gives them a sugary kick and a crispy-crunchy bite. Essentially, these are like deep-fried cinnamon toast donuts. How can you argue with that!?
Here are some tips to ensure success:
- Be sure to chill the dough so that it’s easier to roll out.
- Set everything your fry station in advance so you are ready to fry: paper-towel-lined baking sheets, tongs, a large metal spatula/spider/slotted spoon, a cooling rack, and the bowl of cinnamon-sugar.
- Make sure you heat the oil to the correct temperature and then keep a close eye on it, using a deep-fry thermometer. If the temperature is too low, you’ll end up with greasy donuts, and if it’s too high, you’ll end up with donuts that are overly brown on the outside and raw on the inside.
- Toss the donuts in the cinnamon sugar while they are hot, it will help it stick better.
If you like, you can just opt for all donut holes, in which case just use a 1-inch round cutter. Just try not to eat all of them in one sitting.
Old-Fashioned Cinnamon-Sugar Cake Donuts
Makes about 12 donuts and 12 holes