BUTTERMILK CAKE DONUTS

BUTTERMILK CAKE DONUTS

With this basic recipe, you can make a variety of cake donuts as well as buttermilk bars. Enjoy!

Notes: Use a baker's table or board to roll out
the dough. If you use a pancake dispenser,
add ¾ to 1 cup of water.

Recommended cake batter temperature 74-76°F

INGREDIENTS:

3 eggs, room temperature

1 ⅓ cups sugar

½ cup vegetable oil or shortening (pre-melted)

1 1/2 tbsp vanilla

1 tbsp. salt

4 ½ -5 cups all purpose or soft flour

5 tsp baking powder

½ tsp baking soda

¾ cup buttermilk

In a mixing bowl with paddle, incorporate eggswith sugar on medium speed until creamy and thick. Add in oil and vanilla and mix for 30-45 seconds. Incorporate dry ingredients alternately adding buttermilk to desired thickness and mix for about two minutes on medium
speed. Allow batter to rest 10 minutes prior to
rolling.

Note: Don't worry if your batter looks
too thick, you can add water. Aviod a thin mix and
adding flour.

Roll until it's 1/2" on bakers table or board. Cut
with donut or biscuit cutter (punch strait down
and twist). Fry at 365F° in large pan or
mini-fryer. Yields 24 small donuts.

A few more tips:

(1)You can use this recipe to make donut

holes. Just let the dough sit for a little bit

longer after adding in the baking powder

allowing it to "activate."

(2)If you notice that after you fry your

donuts that they brown or blacken, use

less sugar next time.

(3)If the donuts turn out too greasy, they
absorbed too much oil from the fryer.

An easy fix: next time, reduce shortening
to said donut recipe and make sute oil is 370F.