Donut Cake Food

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

CAKE DOUGHNUTS

Steps:

• In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
• Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
• Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.

JELLY DOUGHNUT BUNDT CAKE

Steps:

• Make the dough: Mix 1 1/2 cups flour, the milk and yeast in a stand mixer fitted with the paddle attachment on low speed until combined, about 45 seconds.
• Cover the yeast mixture with the remaining 1 1/2 cups flour, the sugar and salt; set aside until the yeast mixture starts to rise through the flour and the mixture looks craggy, about 45 minutes. Add the eggs and mix on low speed until just incorporated. Increase the speed to medium high and beat until the dough is smooth, uniform and starts to pull away from the sides of the bowl, about 5 minutes.
• With the mixer running, add the 3 sticks butter, 1 cube at a time, making sure each piece is incorporated before adding the next. Scrape down the sides of the bowl and mix 1 more minute. Transfer the dough to a separate large bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
• Brush a 10- to 15-cup Bundt pan with the melted butter to coat. Place the dough in the pan, gently patting it down until it is even. Cover with plastic wrap and let rise in a warm spot until the dough fills two-thirds of the pan, 2 to 2 1/2 hours.
• Position a rack in the lower third of the oven and preheat to 375 degrees F. Bake the cake until dark golden brown, about 35 minutes. Transfer to a rack and let cool 15 minutes in the pan, then invert onto the rack to cool completely, about 2 hours.
• Make the syrup and filling: Combine 1/4 cup each sugar, raspberry jam and boiling water in a bowl, stirring to dissolve the sugar; set aside. Invert the cake again and make eight 2-inch-deep, 1-inch-wide incisions evenly spaced around the bottom of the cake with a paring knife. Fill a pastry bag fitted with a 3/4-inch tip with the remaining 1 1/4 cups jam and pipe it evenly into the incisions. Let the cake sit 5 minutes, then invert back onto a plate and brush with the raspberry syrup. Let sit 5 minutes, then sprinkle with the remaining 1/4 cup sugar.

CAKE DOUGHNUTS

Steps:

• Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
• Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.
• Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
• Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.

GIANT VANILLA DONUT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
• Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
• Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
• Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
• Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
• Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
• To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
• Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
• Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
• While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
• Let the icing set before slicing up to serve!

DONUT MUG CAKE

Steps:

• Put the butter into a microwave safe mug and microwave for 20 seconds to melt.
• Add the egg yolk, milk, vanilla and sugar, then stir with a fork to combine. Add the flour and stir vigorously until batter is smooth. Microwave for 90 seconds to 2 minutes, until the cake has risen and top of the cake is firm to the touch.
• Let cool for 2 minutes before decorating.
• In the meantime whisk together the confectioners' sugar with the milk until smooth. Use food coloring to dye glaze pink.
• When cake is cool, using a melon baller, scoop out a deep divot into the center of the cake. Top with glaze spreading to coat evenly allowing a bit to fall into the center and drip down the sides.
• Sprinkle with sprinkles and serve.

CAKE DONUTS

Steps:

• Heat the oil in your deep fryer to 190° C (375° F).
• Add the flour, sugar, salt, baking powder, cinnamon, and nutmeg to a mixing bowl, and whisk together. Add the egg to a measuring cup and add the milk, whisk together with a fork. Melt the butter.
• Stir the butter into the flour mixture and mix with a spoon until crumbly.
• Stir in the egg and milk until mixture is smooth, if dough seems too thin, sprinkle in a tablespoon of flour and mix in. The dough is very sticky but do not let that concern you.
• Place dough on a well floured work surface and roll out with a well floured pin to about ¼ inch thickness.
• Using a donut cutter or different sized biscuit cutters, cut dough into rings. After those rings and holes are cooked, shape the scraps into a ball, roll and cut more rings and holes.
• Carefully place 2-3 rings, plus the holes, in the deep fryer depending on the size of the fryer, use of the basket is your preference. Fry for about 2-3 minutes, turning when the bottom is golden brown. The holes basically turn themselves over. I cooked two donuts at a time, plus their holes. The basket is in the fryer but I placed the donuts in with my hands and used chop sticks to turn them and remove them.
• Drain the cooked donuts on paper towels, let the oil reach the cooking temp again, and continue until all batches are fried. Serve and enjoy.