The BEST Cake Donuts

A close up of a doughnut with a bite taken out of it.

This recipe from my grandma is an all time favorite! I've changed it just a bit by swapping out the shortening for butter, but you can certainly use shortening if you prefer. If you don't have a stand mixer, you can mix everything by hand and knead the dough on a floured surface.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings donuts

Calories 195kcal

Author Karly Campbell

Ingredients

2 tablespoons butter room temperature
3/4 cup sugar
1 large egg
3/4 cup buttermilk
3 cups flour more as needed
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt
Oil for frying
Cinnamon Sugar mix for coating the donuts 1/2 cup sugar, 2 teaspoons cinnamon

Instructions

In the bowl of a stand mixer fitted with the dough hook, beat together the butter and sugar. Beat in the egg.
In a separate bowl, combine the remaining dry ingredients.
Alternate adding the milk and flour mixture until everything is well combined. Knead for just a couple of minutes. If the dough is too sticky to roll out, add more flour until it's workable, 1-2 tablespoons at a time.
Roll the dough out on a floured surface until about 1/4 inch thick. Use a donut cutter to cut donuts.
Add to a pot of 375 degree oil, just a few donuts at a time so as not to crowd the pan, and fry until golden, about 2 minutes each side.
Drain on a paper towel lined plate before tossing in a mixture of cinnamon and sugar.
Serve immediately.

Nutrition