Birthday Cake Doughnuts
It was my birthday earlier this month and I had been craving doughnuts for some reason. Actually, no reasoning required, I just needed doughnuts in my life. What better way to treat myself than by making Birthday Cake Doughnuts! There is nothing better than a fresh doughnut right out of the fryer.
Homemade doughnuts hold a special place in my heart because my mother would make them for my sisters and me. It was a very special treat. I can vividly recall the kitchen counter lined with doughnuts, waiting for them to rise. I’d drag a chair up to the stove next to my mother and watch her quickly but delicately drop the doughnuts in the fryer. It’s one of my favorite childhood memories.
I really love a basic glazed doughnut. There is something about a soft and warm doughnut coated in a simple glaze that never gets old. Occasionally, I’ll go for chocolate and if I’m really feeling adventurous I’ll go for a maple doughnut. Pretty wild.
From time to time, I do appreciate the quirky flavors you find at hip doughnut shops. But I never find myself thinking, “I could really go for a lemon-lavender basil doughnut right about now” ha ha.
This recipe is quite simple and straightforward. Having a basic doughnut recipe like this allows you to experiment with any flavor combination you like. This contains no yeast, therefore it requires less resting time for the dough and it produces a cake-like texture doughnut.
The oil temperature is key. It should be at 365-370 degrees F, this is why I highly recommend using a thermometer. If the oil is not hot enough the dough will absorb too much oil. If the oil too hot, the dough will be cooked on the outside but not on the inside. But if the oil is at the accurate temperature, the doughnut only needs to cook for about 2 minutes on each side maximum.
Of course, let’s not forget about the doughnut holes! Never leave those babies behind. I think that’s my favorite part. You can dip them in the same glaze OR just toss them in powdered sugar!
Things You Should Know:
- Heat oil 365-370 degrees F. Highly recommended.
- Don’t over crowd the pot. Putting too many doughnuts in at once will cause oil temperature to drop.
- Glaze can be made for up to three hours ahead. Cover in an airtight container until ready to use.
Recipe adapted from Bon Appetit.
- 3 1/2 cups all-purpose flour
- 1 Tb baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/3 cup melted unsalted butter slighlty cooled
- 1 cup sour cream
- 2 Tb sprinkles any kind you have on hand
- 3-4 cups canola oil for deep frying
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 Tb half and half
- 1-2 drops food coloring optional
- sprinkles for decorating
- In a medium bowl whisk dry ingredients and set aside. In a stand mixer, beat eggs and sugar until very think and light in color, about 3 minutes. Beat the vanilla. Gradually add the melted butter, then beat in sour cream in two additions. Scrape bottom of bowl and make sure everything is incorporated. With a spatula, gently fold dry ingredients in 4 additions. On the 4th addition add the 2 Tb of sprinkles and mix until just incorporated. Cover dough with plastic wrap and allow to sit for one hour.
- In a medium bowl, mix powdered sugar, vanilla, half and half and food coloring until smooth. Cover and set aside until doughnuts and are ready to be glazed.
