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Cake Doughnuts

Reviewed: Jan. 3, 2012
I accidentally let the batter sit in the fridge for over two days, having intended to make them one morning and forgetting to do so once or twice. The dough was still very sticky and glossy, hard to work with but not impossible. I used an ice-cream scoop to dish out equal portions and then split those into small balls to make donut holes. (because they grew considerably as they fried.) the batter did stick to the bowl and to the plates I put the dough portions on. I didn't mind and I worked quickly with the batter, re-shaping the balls as I dropped them into the pan. I guess I'm just more patient than others with messy doughs. I fried them in the middle of the night using lard instead of regular cooking/frying oil because i wanted a more delicate texture and i find regular oils tend to make homemade donuts tough. I tossed them while they were still hot (thinking they were cooler than they were) in powdered sugar and cinnamon, which gave them a thick sort of glaze. I tried one while it was still considerably warm and I didn't like the taste at all, I found it too eggy and spice-heavy--but I let them sit out under a sheet of wax paper overnight. This morning they were absolutely wonderful. They were flaky and tender and they tasted just like (if not better than) most grocery or commercial donuts. I'll be using this recipe as my go-to cake donut recipe.
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