Sprinkled Cake Doughnuts
Nothing beats classic Sprinkled Cake Doughnuts for me. They’re hands down the best doughnut I’ve ever eaten. It’s the one I go to time and time again. All other doughnuts don’t compare. These are my take on the classic and I have to say they taste just like the kind you get at the shop around the corner. They’re simple, understated, but out of this world. They’re a classic for a reason.
Sprinkled Cake Doughnuts
These classic Sprinkled Cake Doughnuts are deep fried and topped with a vanilla glaze and lots of sprinkles! Eat them for breakfast, dessert or a late snack!
Servings: 12
Equipment
- Rolling Pin
- Doughnut cutter
- Wire rack
- Baking sheet
- Dutch oven
Ingredients
Doughnuts:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter melted
- 1/2 cup whole milk
- vegetable oil for frying
Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
- food coloring if using
- sprinkles
Instructions
- In a large bowl, whisk or sift together the flour, baking powder, salt and nutmeg. Set aside.
- In a separate bowl, beat together the eggs and sugar until thick and pale in color, about 5 minutes. Stir in the vanilla extract and melted butter. Add the dry ingredients and the milk, alternating between the two, starting and ending with the dry ingredients. Make sure to stir only until just combined after each addition. Do not over mix. The dough will be slightly sticky and soft. Cover and allow to sit at room temperature for about 30 minutes.
- Transfer to a lightly floured work surface and knead a few times to make it smooth. Roll out into a large rectangle about 1/2 an inch thick. Cut the dough using a 3-inch round doughnut cutter and transfer them to a baking sheet lined with parchment paper. Continue rerolling and cutting until all the dough is used.
- Fill a large pot just about halfway with vegetable oil. Attach a candy thermometer and heat the oil to about 375 degrees F. Once hot, carefully add a few doughnuts at a time. Fry each doughnut until golden brown, about 1 minute per side, flipping them over once browned. The doughnut holes will take about 30 seconds on both sides. Drain and transfer to a wire rack, set over a baking sheet. Continue frying the rest.
- Make the glaze by whisking together the powdered sugar, butter, vanilla, and milk until desired consistency is reached. Dip the cooled doughnuts into the glaze and then into the sprinkles and return to the wire rack to set. Eat immediately or store in an airtight container at room temperature for 2 days.
