Approved by the 
Jump to recipe
Yields:
10 - 12 serving(s)
Prep Time:
1 hr
Total Time:
1 hr 45 mins
Put your black shirt away and get out your favorite apron for this one. If you do this right, you should be covered in a dusting of powdered sugar when all is said and done. It’s time for homemade powdered donuts! The combination of fried dough and powdered sugar works for funnel cake, zeppole, beignets, fry bread, and of course…powdered donuts. To create this sweet treat, we decided to keep it classic with a twist, adding yeast to a cake donut to give these fluffy rings the best of both worlds.
Cake donut or yeast donut?
No need to argue about which type of donut reigns supreme. (At least not right now.) While yeast donuts are usually the golden child of the fried dough family, cake donuts are delicious in their own right, and they have a few distinct advantages. Like layered cake batter, cake donut dough is versatile and lends itself well to adding flavor directly to the dough rather than just layering them on top. Cake donuts are surrounded by an irresistibly crispy, thin crust, especially when they’re fried instead of baked, making them the perfect vehicle for soft, powdery sugar. For all of their benefits, cake donuts are usually in the shadows of the pastry case. We bolstered their flavor with a not-so-secret ingredient to give cake donuts their day in the sun. These are fluffy, tender, and crispy like any other cake donut, but with the addition of yeast (minus the rising time) so that we don’t miss the yeasty fermented flavor we love from the cake donut’s slow-rising cousin, the yeast donut.
What type of oil should I use (and what should I avoid)?
Two major factors come into consideration for picking the right donut-frying oil. First is taste: Go for a neutral oil that won't leave behind its flavor in your donut. Oils like olive oil, sesame oil, and coconut oil will all leave behind a strong, noticeable scent and taste. The second factor is the smoke point. Choose an oil with a smoke point above 400° to ensure that it doesn't smoke in the middle of your frying process. Refined sunflower, peanut, or canola oils are all great choices.
What temperature should I fry these at?
Maintaining the proper frying temperature is crucial. Too high = burnt donuts; too low = oily donuts. Since these are hybrid donuts, the frying temperature is a bit hybrid as well, splitting the difference between the higher frying temperature of yeasted donuts and the lower frying temperature of cake donuts. We found that the sweet spot is right between 335° to 350°. Get accustomed to adjusting the oil temperature as you fry; if the temperature climbs too high, drop some leftover dough scraps in the oil to help regulate the temperature.
What tools do I need to fry donuts?
Having the right tools for any kitchen job is always a good idea, but it’s an excellent idea when hot oil and quick cooking are involved. So we’ve got the tools of the trade all lined up (in the order that you’ll need them) and ready for you here:
- Probe thermometer - use this to check the buttermilk's temp before adding the yeast. If the buttermilk is too warm (over 115°), it will kill the yeast!
- Rolling pin - for rolling out the dough, of course.
- Bench scraper - this dough is particularly sticky; the bench scraper will help dislodge any dough that is stuck to the countertop when it’s time to flip the dough.
- Parchment paper - placing the cut donuts on parchment paper squares will make them easy to handle and add to the hot oil.
- Deep fry/candy thermometer - to help maintain the oil temperature.
- 3" cookie or biscuit cutter + 1/2" to 3/4" cutter - for cutting the dough into donut shapes.
- Bamboo spider, regular strainer, or chopsticks - for removing the donuts from the oil.
- Wire rack - cooling the donuts! Elevating the donuts on a wire rack will allow air to circulate around them, cooling them faster and preventing the bottoms from getting soggy.
How should I store these?
To be honest, you should just eat them or share the leftovers with your neighbors. Fried dough doesn’t have a great shelf life, and powdered donuts are no exception. However, if you absolutely must store the leftovers, they will keep in an airtight container at room temperature for up to 2 days.
Advertisement - Continue Reading Below
Ingredients
- 3/4 cup
whole milk
- 1 Tbsp.
fresh lemon juice, plus finely grated zest of 1 lemon
- 1/4 oz.
active dry yeast
- 1 1/2 cups
all-purpose flour, plus more for rolling
- 1 1/4 cups
cake flour
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 tsp.
baking soda
- 1
large egg
- 1
large egg yolk
- 1/2 cup
granulated sugar
- 2 Tbsp.
butter, room temperature
- 2 tsp.
vanilla extract
- 6 cups
canola oil
- 3/4 cup
powdered sugar
Directions
- Step 1In a small heatproof bowl or measuring cup, combine milk and lemon juice and let sit 5 minutes. Meanwhile, cut out 10 squares of parchment about 3"-by-3" each. Line squares on a sheet tray so none overlap.
- Step 2Once milk has thickened and started to curdle, microwave in 15-second increments on High until an instant-read thermometer registers 100° to 105°. Sprinkle yeast over milk mixture and gently stir to combine. Let sit 5 to 10 minutes to allow yeast to bloom.
- Step 3In a medium bowl, mix all-purpose flour, cake flour, baking powder, salt, and baking soda. In a large bowl, whisk egg, egg yolk, granulated sugar, butter, vanilla, and yeast mixture until smooth. (A few small pieces of butter may still be visible, which is fine.) Add dry ingredients to wet ingredients and stir with a wooden spoon until dough just starts to come together, being careful not to overmix. Dough should be sticky but easy to scrape with a rubber spatula.
- Step 4Generously dust a work surface with all-purpose flour and turn out dough. Sprinkle more flour on top of dough. Using a rolling pin, roll dough to 1/2" thick. Flip dough with a bench scraper. Lightly flour surface of dough, then use rolling pin to smooth dough.
- Step 5Using a 3" biscuit or round cutter, cut out 6 to 7 rounds. Gather scraps, gently press together, and reroll dough to 1/2" thick. Cut out 3 to 4 more rounds. To cut donut holes, using small opening of a large piping tip or whatever you have on hand, cut out hole in center of rounds between 1/2" to 3/4". Arrange cut-out rounds on parchment squares.
- Step 6In a large heavy pot or Dutch oven fitted with a candy or deep-fry thermometer, heat oil over medium heat until thermometer registers 340°. Using parchment to help place donuts in oil, fry 2 to 3 at a time (it’s okay if parchment sticks to dough; it will release as donut cooks), turning with a spatula, until deep golden brown, about 1 minute per side. Maintain oil temperature between 335° to 350° between batches. Transfer donuts to a paper towel-lined wire rack. Let cool to room temperature, about 30 minutes.
- Step 7In a large container or paper lunch bag, shake powdered sugar and lemon zest to combine. Drop 2 donuts at a time into powdered sugar mixture, secure lid or close bag, and gently shake until donuts are covered. Serve immediately.
Advertisement - Continue Reading Below
Blueberry Crisp
Lemon-Blueberry Cheesecake Lasagna
Blueberry Crumble Cheesecake Bars
Strawberry Shortcake Ice Cream Cake
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below