![]() In your article, and recipe, you call your cake doughnuts "old fashioned". The more uniform cake doughnut is also quite wonderful and delicious, and I love them both and prefer them over the fluffy and lighter yeast doughnut. I LOVE that old fashioned cracked edge as I love crisp and lightly sweet edges. The old fashioned type dough cracks and splits while frying exposing more surface area to the hot oil that results in crispy wonderful lightly crunchy edges. The "old fashioned" cake doughnut results in a split, crowned, cracked, flowered end result doughnut, whereas the regular cake doughnut is more uniform in overall shape with a smoother and even appearance once fried. In my research I find that cake type doughnuts also have two major variations with one called "old fashioned" and the other the obvious "cake" doughnut. And, "donut" is the marketing based spelling.īoth spellings are of course used and acceptable. That is yet another reason for why "doughnut" is the proper spelling. The "nut" made of "dough" became the "doughnut". That is why the correct word is "doughtnut", as the original creation of the word was to describe the original small round, or wal-NUT, shaped fried dough. I've been researching "cake" donuts/doughnuts to get a better understanding of the differences between yeast leavened dough and baking powder leavened dough, the baking powder kind being the "cake" type doughnut.īTW, I want to write "donut" as well, however, that is a doughnut chain marketing word that was created to help sell product and equipment to non American countries and their citizens, as it was intended to appear more phonetic. Place back on paper towels to cool completely. Minute until just cool enough to touch, then roll in cinnamon sugar Repeat in smallĬombine 1 cup granulated sugar and 1 1/2 tablespoons cinnamon in a With tongs and place on the paper towels to drain. Line a baking sheet or wire rack withĭouble thickness of paper towels. Fry until light golden brownĪll over, about 1 to 1 1/2 minutes per side, turning with To monitor the temperature.* Once oil is at temperature, use One-inch depth heat over medium heat to 375 degrees, using a If using aĭutch oven, pour in canola oil, vegetable oil, or melted shortening to On a lightly floured surface, roll out dough to 1/2-inch thickness. Mix in an additional 2 1/2 to 3 cupsįlour to form a soft dough that can be rolled out. Add milk, egg, 3 cupsĪll-purpose flour, baking powder, salt, cinnamon, and nutmeg mix ![]() are theseĬream 1 1/2 cups sugar and softened butter. Goodness only knows where my Grandmother got this recipe, but I wouldn't be atĪll surprised if it was passed down to her from the generations before her.īut before we talk about these cakey beauties, I've just gotta ask. Yes, these Old-Fashioned Doughnuts are a 3-generations-old recipe in our family.Īnd truth be told, they may go back even farther than that. And truth be told, they may go back even farther thanĪnd you know what? This recipe is one that Mom also has fond memories of Yes, these Old-Fashioned Doughnuts are a 3-generations-old recipe in ourįamily. Whip out the deep fryer pan and we'd have fun together whipping up a batch ofįresh and warm right out the oil and rolled all around in cinnamon-sugar, these ![]() As an extra special treat on occasion, Mom used to As we approach Mother's Day this coming weekend, I thought it was onlyĪppropriate that I share one of my Mom's favorite recipes that I loved making
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