Old Fashioned Doughnuts, just like Grandma used to make, easy and straightforward. The dough is very forgiving and easy to work with. One of the ingredients will surprise you, yielding a texture nothing short of perfection.
Have you ever wanted to make old fashioned doughnut from scratch that does not take all day in the kitchen to make?
That's me...I like to get up early on a Saturday morning and whip up a batch of cake doughnuts just like the bakery down the street before everyone gets up.
I learned from Ashely Strickland Freeman the author of The Duke's Real Mayonnaise Cookbook that she loves to make homemade doughnuts on a Saturday morning also.
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Ashley reached out to me to do a review of her new cookbook and the first recipe that caught my eye was these lovely Old Fashioned Homemade Doughnuts.
I didn't have the ingredients for the Mixed Berry Glaze so we used what I had on hand.
I had my nine-year-old granddaughter visiting with me for a few days and she pretty much made these by herself. She did the measuring and rolling them out. Her favorite part was cutting them out. I took over when it was time to fry them.
As soon as they were placed on the rack and cooled enough to the touch, she dipped half of them in the chocolate ganache. We pour a cup of powdered sugar in zipper plastic bag and tossed them. We made a mixture of the cinnamon sugar for the doughnut holes.
Cake doughnuts get their leavening from baking powder instead of yeast. And just like the ones you grew up with these have the perfect texture.
The star ingredient of the recipe is Duke's mayonnaise. The Duke's mayonnaise produces a moist inside and tender-crisp outside.
The best thing about these doughnuts is that they are made at home. It is probable that you already have what you need to make them right in your kitchen with your children or grandchildren like I did.
The Duke's Mayonnaise Cookbook is a jewel to have. A wide list of recipes is compiled in each chapter, Breakfast and Brunch, Lunch, Dinner, Sides and Snacks, and Desserts.
The Duke's Real Mayonnaise Cookbook is available here.
WHAT YOU WILL NEED FOR OLD FASHIONED HOMEMADE DOUGHNUTS
- Hand mixer or stand mixer
- Rolling pin
- Doughnut cutter
- Vegetable oil for frying
- Flour
- Sugar
- Eggs
- Baking powder
- Baking soda
- Nutmeg
- Cinnamon
- Milk
- Vanilla
- Duke's mayonnaise
- Mixed berry glaze
HOW TO MAKE OLD FASHIONED DOUGHNUTS
1. Mixed Berry Glaze (recipe follows)
2. Beat the egg, granulated sugar, and mayonnaise in the bowl of a heavy stand mixer until creamy.
3. Stir together the flour, baking powder, baking soda, nutmeg, and cinnamon in the medium bowl. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the vanilla.
4. Pour oil to a depth of 1 1/2 inches in a large Dutch oven. Heat to 350 degrees F over medium-high heat.
5. Turn the dough out onto a lightly floured surface. Dust the dough with flour and roll out to 1/2-inch thickness. Using a floured 2 1/2-inch doughnut cutter, cut the dough into doughnuts and doughnut holes, coating the cutter with flour after each cut and rerolling the dough as needed. (If you don't have a dughnut cutter, use a 2 1/2-inch biscuit cutter to cut our rounds, then use a 1-inch biscuit cutter to cut holes out of the centers.)
6. Fry the doughnuts and holes, in batches, for 2 to 3 minutes, turning occasionally to brown evenly. Drain on paper towels. Dip in the Mixed Berry Glaze, sprinkle with sprinkles, if desired, and let harden on a wire rack.
HOW TO MAKE MIXED BERRY GLAZE
1. Bring the berries, lemon juice, and granulated sugar to a boil in a small saucepan. Simmer for 5 to 8 minutes, until the berries release their juices and the mixture becomes syrupy. Strain the berries to remove seeds if desire, pressing the berries with the back of a spoon to release as much juice as possible.
2. Add the butter and enough powdered sugar to make the glaze a good dipping consistency, stirring until smooth.
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Yield: 14-16
Old Fashioned Homemade Doughnuts
Prep time: 30 MCook time: 30 MTotal time: 60 M
Just like Grandma used to make, easy and straightforward. The dough is very forgiving and easy to work with. One of the ingredients will surprise you, yielding a texture nothing short of perfection.
Ingredients:
Doughnuts
- 1 large egg
- 1 cup granulated sugar
- 1/4 cup Duke's Mayonaise
- 4 1/4 cups all-purpose flour plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- Sprinkles (optional)
Mix Berry Glaze
- 1 cup frozen mixed berries.
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
- 1/3 cup salted butter melted
- 2 to 3 cups powdered sugar
Instructions:
Doughnuts
- Mixed Berry Glaze (recipe follows)
- Beat the egg, granulated sugar, and mayonnaise in the bowl of a heavy stand mixer until creamy.
- Stir together the flour, baking powder, baking soda, nutmeg, and cinnamon in a medium bowl. Add the flour mixture to the egg mixture alternately with the milk, beginning and ending with the flour mixture. Beat in the vanilla.
- Pour oil to a depth of 1 1/2 inches in a large Dutch oven. Heat to 350 degrees F over medium-high heat.
- Turn the dough out onto a lightly floured surface. Dust the dough with flour and roll out to 1/2-inch thickness. Using a floured 2 1/2-inch doughnut cutter, cut the dough into doughnuts and doughnut holes, coating the cutter with flour after each cut and rerolling the dough as needed. (If you don't have a doughnut cutter, use a 2 1/2-inch biscuit cutter to cut out rounds, then use a 1-inch biscuit cutter to cut holes out of the centers.)
- Fry the doughnuts and holes, in batches, for 2 to3 minutes, turning occasionally to brown evenly. Drain on paper towels. Dip in the Mixed Berry Glaze, sprinkle with sprinkles, if desired, and let harden on a wire rack.
Mixed Berry Glaze
- Bring the berries, lemon juice, and granulated sugar to a boil in a small saucepan. Simmer for 5to 8 minutes, until the berries release their juices and the mixture becomes syrupy. Strain the berries to remove seeds if desire, pressing the berries with the back of a spoon to release as much juice as possible.
- Add the butter and enough powdered sugar to make the glaze a good dipping consistency, stirring until smooth.
Calories
382.20Fat (grams)
9.72Sat. Fat (grams)
3.83Carbs (grams)
69.20Fiber (grams)
1.56Net carbs
67.64Sugar (grams)
38.93Protein (grams)
5.13Sodium (milligrams)
188.06Cholesterol (grams)
28.18
