This tender cake doughnut is a little piece of heaven at breakfast. For a variation, add 1 tablespoon dark rum for a richer flavor. \u2014Alissa Stehr, Gau-Odernheim, Germany<\/p>\n","protected":false},"author":7061,"featured_media":1287650,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305615,304173,304423,304328,304177,305487,305692,304430,304022,304343,303966,304988,304408,304368,305684,324623,304020,304005,304150,305031],"categories-v2":[310890,309455,308821,308988,308984,308481,309457,310796,311083,308830,308603,308993,308495,308935,308813,308745,311074,309177,308594,308549,309434,308975],"coauthors":[305],"recommended_recipes":[{"post_title":"Old-Fashioned Whoopie Pies","post_link":"\/recipes\/old-fashioned-whoopie-pies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Old-Fashioned-Whoopie-Pies_EXPS_BWCR21_8448_B04_06_15b-2.jpg"},{"post_title":"Old-Fashioned Jam 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For a variation, add 1 tablespoon dark rum for a richer flavor. \u2014Alissa Stehr, Gau-Odernheim, Germany","recipeIngredient":["2 tablespoons unsalted butter, softened","1-1\/2 cups sugar, divided","3 large eggs, room temperature","4 cups all-purpose flour","1 tablespoon baking powder","3 teaspoons ground cinnamon, divided","1\/2 teaspoon salt","1\/8 teaspoon ground nutmeg","3\/4 cup 2% milk","Oil for deep-fat frying"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, beat butter and 1 cup sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition."},{"@type":"HowToStep","text":"Combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; add to butter mixture alternately with milk, beating well after each addition. Cover and refrigerate 2 hours."},{"@type":"HowToStep","text":"Turn onto a heavily floured surface; pat dough to 1\/4-in. thickness. Cut with a floured 2-1\/2-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 375\u00b0."},{"@type":"HowToStep","text":"Fry doughnuts, a few at a time, until golden brown on both sides, about 2 minutes per side. Drain on paper towels."},{"@type":"HowToStep","text":"Combine remaining 1\/2 cup sugar and 2 tsp. cinnamon; roll warm doughnuts in mixture."}],"recipeYield":"about 2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 198 calories","fatContent":"8g fat (1g saturated fat)","cholesterolContent":"30mg cholesterol","sodiumContent":"112mg sodium","carbohydrateContent":"29g carbohydrate (13g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.375,"reviewCount":16,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-06-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Theresa419"},"reviewBody":"
The dough came together easily. It is important to chill for at least two hours as directed, which makes the dough easier to handle. While my doughnuts turned out beautiful and tasted good, they seemed a bit oily. So I will fry for a shorter time when I make them again. I am also interested to see if frying in the air fryer is a healthier option...<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCone"},"reviewBody":"This was my first try at donuts, dough was very sticky even after chilling. I slowly added flour until I got the right consistancy and they came out great. I used apple pie spice in place of nutmet and that worked out well. I am going to use pumpkin pie spice next time around.We really enjoyed them, the hubby loved the donut holes so when I make these again I will make a few more of them. They freeze up great.......just warm and roll in sugar mixture and they were fresh tasting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSailboat"},"reviewBody":"These fried up nicely. The recipe does say to use a lot of flour to keep them from being too sticky, which I did, then brushed off the excess. The texture was fine but they tasted bland. I'll keep looking for that perfect donut recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTooth"},"reviewBody":"Takes me back to my younger days when my mom made these every Sunday.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSeahorse"},"reviewBody":"These were declicious, but the dough was very sticky. When they say to pat it out on a lot of flour, they mean a LOT of flour. I did change the recipe a bit though, so maybe it was me. I made lemon donuts, adding lemon zest rather than cinnamon and replacing a tblsp of the milk with lemon juice. Absolutely delicious but, as I said, very VERY sticky and hard to work with. I'm going to try the cinnamon next.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenWheel"},"reviewBody":"I did not even attempt to cut this after I saw how sticky the dough was -- instead I just wet my hands a bit and rolled the dough into a tube and formed it into a doughnut shape. Much less hassle than trying to cut it! Keeping my hands moist kept the dough from sticking. My doughnuts were a little bit dry, but I am pretty positive I overcooked them. Oh, and make sure to read the recipe carefully -- I did not note the \"chilling\" time and had to delay making these by a day!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCone"},"reviewBody":"These are just like my mom's when I was little! Didn't change the recipe at all - these are great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGrapes"},"reviewBody":"Very tasty. Keeps well overnight, so you can make it two mornings in row!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeFlower"},"reviewBody":"Delicious and easy recipe, especially if it's you're a beginner with making donuts. We make this to celebrate the first snow of winter, and it is always a hit with friends and family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleScooter"},"reviewBody":"I've been looking for years for a cake doughnut recipe. Thrilled when I got my magazine last night to see this recipe. Couldn't wait to try it out after church. I'm amazed at how easy this was.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLobster"},"reviewBody":"Great first time doughnut making recipe. Came together very easily, simple to pat out and shape, and the flavor was perfect cake doughnut. My girls loved them!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCherries"},"reviewBody":"the dough was too sticky","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBottleOpener"},"reviewBody":"I found them to be very tough and rather bland. I do not believe I over-mixed either. Without the cinnamon\/sugar on top, they wouldn't have much flavor at all. I was hoping they would be more like cake doughnuts from a doughnut shop. These almost have a thick biscuit\/bread consistency instead of a light, fluffy cake doughnut.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPin"},"reviewBody":"Enjoyed making these with my kids. And several days later, they still taste good (when stored in air-tight container).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBeer"},"reviewBody":"This was the first time I attempted to make Donuts and they came out really good. Easy. The Dough was sticky after coming out of the refriegrator but i just added flour until I achived the desired consistency. My husband loved them. Kodos for me.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleChefHat"},"reviewBody":"I made these this afternoon. They weren't bad, but the texture was bready. Since I am allergic to nuts, the only donuts I can have are the ones I make myself. It's been over a year sin e I have had a donut so they tasted good. I added vanilla extract to the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"46458","romance_copy_dek":"This tender cake doughnut is a little piece of heaven at breakfast. 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