Sift more flour onto the dough and, using your hands, gently pat the dough out to about 1/2 inch (1 cm) thickness. Begin heating the oil over medium heat until the thermometer registers 350☏ (180☌).Ħ While the oil is heating up, sift flour generously over the work surface and turn the dough out overtop. Cover the surface of the dough with plastic wrap and set aside for about 10 to 15 minutes while you prepare the oil for frying.ĥ Fit a large heavy-bottom pot with a deep-fry thermometer and pour in oil to a depth of 2 inches (5 cm).
Maple donut cake plus#
Once you have mastered the base recipe, sample the two flavour options, the first being deliciously picture perfect for a brunch, and the second, an unusual and heavenly combination to celebrate mom or dad.Ģ¼ cups (560 mL) all-purpose flour, plus extra for dustingġ In a medium bowl, combine sour cream and yeast and set aside to dissolve the yeast.Ģ In a larger bowl, whisk together the flour, baking powder, sugar and salt.ģ Add the eggs, melted butter and vanilla to the sour cream and whisk until smooth.Ĥ Add the wet ingredients to the dry ingredients and stir with a wooden spoon until the dough comes together with no visible pockets of flour.
The dough comes together quickly, and with a good thermometer and heavy pot at your side, the deep-frying is a breeze. Admittedly, there is yeast involved, (make sure it’s the quick-rise instant version) but there is no waiting time, no 12-hour overnight rise. The basic recipe combines elements of both cake and yeast-raised doughnut methods-a hybrid if you will.
However, I’m now convinced that yes, these are worth making. What with the dough, the deep-frying, the time commitment, I was skeptical. Will anyone really make doughnuts at home? This was my question.
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