Ingredients
-
2
-
1 3/4
-
3
-
2
-
5
-
4
-
2
-
1
-
1
-
1 1/2
-
-
-
-
-
Directions
Cake Doughnuts,These are light and moist. This is a very old Nova Scotia recipe. Try these and you’ll never be happy with store-bought doughnuts again. The key to making good doughnuts is to only add enough flour so you can roll them out and cut them. Too much flour can make them rather dry. Use plenty of flour on the cutter or the doughnuts will stick in it.Prep time does not include chilling time.,Decent donuts. You don’t have to use yeast and therefore no waiting for them to rise. The real test of any donut is what does it taste like 24-48 hrs after they’re cooked. I’ll update.,I made these tonite and they were great! I’ve been looking for a good cake donut that actually tastes like and looks like a doughnut. These are wonderful…the only addition I made was a little vanilla and I souped up the spices by including 1/2 tsp. pumpkin pie spice as my family likes a lot of “oomph” in their food. Thanks for the recipe! -Lauren
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Steps
|
1
Done
|
Combine Potatoes, Sugar, Eggs, and Butter. |
|
2
Done
|
Sift Together Flour, Baking Soda, Cream of Tartar, Salt, and Cinnamon. |
|
3
Done
|
Add to Potato Mixture Alternately With Milk, Ending With Dry Ingredients. |
|
4
Done
|
If Dough Is Too Wet to Roll Out, Add a Little More Flour. |
|
5
Done
|
Chill 1 1/2 Hours in Fridge. |
|
6
Done
|
Turn Out Onto a Well Floured Board and Roll Out 1/4" Thick. |
|
7
Done
|
Cut With a Floured Doughnut Cutter. |
|
8
Done
|
Fry Doughnuts and Holes in 360f. |
|
9
Done
|
Deep Fat. |
|
10
Done
|
Turn Only Once. |
|
11
Done
|
Drain on Paper Towels, Then Cool on a Rack. |
|
12
Done
|
Leave Plain or Roll in Cinnamon Sugar. |
