Classic Cake Doughnuts feature a beautifully fried golden brown exterior and ultra tender delicate interior - a perfect vehicle for a rich and fudgy chocolate glaze!
Recipe byTessa Arias
For the doughnuts
3cups(13.5 ounces) all-purpose flour
1/2teaspoonfreshly grated nutmeg (optional)
2large eggs, room temperature
1 1/2teaspoonsvanilla extract
3tablespoons(1.5 ounces) unsalted butter, melted and cooled
1/2cupbuttermilk (or milk), at room temperature
Vegetable, canola, or peanut oil, for frying
For the chocolate glaze:
1stick (4 ounces) unsalted butter
1tablespoonlight corn syrup
4ouncessemisweet chocolate, chopped
2cupspowdered sugar, sifted
For the doughnuts:
In a large bowl, mix together all the flour, baking powder, salt, and nutmeg.
In a large bowl, use an electric mixer fitted with the paddle attachment to beat the eggs and sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the milk and melted butter, starting and ending with the flour. The dough will be soft. Cover with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.
Turn the dough out onto a floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place the doughnuts on a lightly floured parchment lined baking sheet. Let the doughnuts sit at room temperature while you heat the oil.
Heat the oil in a large, deep, and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.
For the glaze:
In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Let the glaze set on the doughnuts for 30 minutes before serving.
The corn syrup in the glaze keeps it nice and shiny and thick, but feel free to omit it if you prefer not to use it.