Homemade Powdered Cake Doughnuts: A Rewarding From-Scratch Treat

Info

• Cook time: 45 minutes
• Total time: 1 hour 30 minutes
• Yield: 10–12 doughnuts

Ingredients

• 2 quarts canola oil, for frying
• 2 cups all-purpose flour, plus more for rolling
• 1 1/2 cups cake flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons kosher salt
• 1/4 teaspoon ground nutmeg
• 1 envelope (1/4 ounce) active dry yeast
• 1/3 cup full-fat sour cream
• 1 large egg plus 3 large egg yolks, lightly beaten
• 3/4 cup buttermilk, at room temperature
• 2 teaspoons vanilla extract
• 1 to 1 1/2 cups confectioners' sugar

Instructions

1. Set up your frying station. Choose a 5- to 6-quart saucepan and pour in the oil. Line a baking sheet with kitchen towels and have a slotted spoon ready for lifting the doughnuts out of the hot oil.
2. Combine the dry ingredients. In a large mixing bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, salt, and nutmeg. Use your hand to create a well in the center, then pour the yeast into it.
3. Bring the dough together. Put the sour cream in a heatproof bowl and set it over a pot of barely simmering water (a makeshift double boiler) for 2 to 3 minutes to warm gently. Take the bowl off the heat. Pour the warmed sour cream straight over the yeast and let the two sit for 2 to 3 minutes. Stir gently with a rubber spatula, then add the eggs, buttermilk, and vanilla. Mix gently until everything is combined.
4. Shape the doughnuts. Sift a generous coating of flour over 2 baking sheets. Lightly flour a clean, flat work surface and turn the dough out onto it—it will be sticky. Sift additional flour over the top of the dough, flour your hands, and pat the dough to about 3/4 inch thick. Dip your doughnut cutter in flour to prevent sticking. Cut out a round and carefully move it to one of the floured baking sheets. Flour the cutter between each cut. Cut the rounds close together to minimize scraps. Gather any scraps and press them into a ball.
5. Create the holes. Dip the smaller cutter in flour and cut a round from the center of each doughnut to form the hole. Keep the small dough holes. Let the shaped doughnuts rest for 8 to 10 minutes.
6. Heat the oil. In a large, heavy-bottomed pot, warm the canola oil over medium-low heat. Use a thermometer to monitor the temperature until it reaches 350°F.
7. Fry and finish. Using a slotted spoon, lower 5 doughnuts in a single layer into the hot oil. Fry until the undersides are browned, 3 to 4 minutes. Carefully flip each doughnut with the slotted spoon and fry for another 3 to 4 minutes, until browned on the second side. Lift them out and drain on the towel-lined baking sheet. Repeat with the remaining doughnuts, making sure the oil returns to temperature between batches. Flatten and cut the scraps to make a few extra doughnuts. Fry the doughnut holes as well. Let the doughnuts cool for at least 15 minutes, then toss them in the powdered sugar.

Notes

I used to think of these as a store-bought indulgence, never something to make at home. But there's real satisfaction in setting a platter of warm, homemade doughnuts before family or friends. I love the subtle lift from that pinch of nutmeg and the tangy note from the sour cream and buttermilk. These don't require hours of rising, and they're delicious. I recommend standard-size cutters; if you prefer smaller doughnuts, use smaller cutters. Here the doughnuts are simply rolled in sugar. Add spices if you like, or cocoa powder. Make a simple glaze and dunk them instead. I like to roll some in spices and leave others plain for a mixed platter. My absolute favorite way to serve them: roll them in powdered sugar with an excessive amount of cinnamon. If you enjoy spices, add some to your powdered sugar.