- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Makes: 16 servings
Buttermilk Cake Doughnuts
- 4 cups Cake flour,plus more to coat surface
- 2⁄3 cups Sugar
- 1 tablespoon Baking powder
- 1⁄2 teaspoon Ground cinnamon
- 1 1⁄2 teaspoon Salt
- 2 Large eggs,beaten
- 2⁄3 cups buttermilk
- 6 cups Soybean oil,divided
- 3 tablespoons Soybean oil,divided
- 1 teaspoon Vanilla extract
Instructions for Buttermilk Cake Doughnuts
Combine flour,sugar,baking powder,ground cinnamon and salt in a medium bowl.Mix eggs,buttermilk,3 tablespoons soybean oil and vanilla in a large bowl.Gradually add dry ingredients to egg mixture,gently mixing until just incorporated.Dough will be sticky.
Turn dough out onto floured surface;gently knead two or three times,adding more flour as needed.Do not overwork dough.
Preheat 6 cups of soybean oil to 350°F in a heavy frying pan or small deep fryer.
Roll dough to ½-inch thickness and cut using 3-inch doughnut cutter.Reroll dough to cut additional doughnuts as needed.
Fry doughnuts in batches for about 1 minute on each side until light golden brown.Repeat with remaining doughnuts.Drain on paper towels.Cool completely.
Sprinkle with powdered sugar,cinnamon or chocolate glaze,or decorate as desired.