I have a thing for cake donuts. Or is it cake doughnuts? Or cake donies as my kids say? No matter. There’s something about fried dough that’s been kissed with cinnamon sugar that makes me want to put on my flannel PJs and watch reruns of Who’s the Boss (while eating platefuls of donuts, of course) all day long.
For a long while, I was misinformed about cake donuts. I believed they were not deep-fried…and I wish I could return to that state of bliss. But alas, just like their yeast-leavened counterparts, they take a bath in hot, bubbly oil. Because of this, I resisted learning to make them at home — deep-frying always seemed so greasy and gross — but when done at the right temperature these donuts are the antithesis of greasy…warm and sweet with just a hint of spice.
Consider this a Donuts 101 tutorial using a tried and true, classic recipe. I have yet to mess these up and they go like hotcakes right out of the pan. Here’s what you’ll need:
Now comes the fun part…if your donuts have lasted this long. Your children can make a giant mess decorating them. For this batch we did cinnamon sugar and powdered sugar (I put each in a large ziploc and the kids put one donut in at a time and shook the living daylights out of it.)