Author Notes
Moist vanilla cake doughnuts glazed with dark chocolate and sprinkled with vanilla bean sea salt —Sweet District
Ingredients
- Vanilla Cake Doughnuts
-
2 cups
all-purpose flour
-
2 teaspoons
baking powder
-
1/4 teaspoon
salt
-
1/4 teaspoon
nutmeg
-
1/2 cup
vanilla sugar
-
2 tablespoons
butter at room temperature
-
1
egg
-
1 tablespoon
vanilla extract
-
1 tablespoon
vanilla sea salt for sprinkling
-
Canola oil for frying
- Dark Chocolate Glaze
-
2 ounces
dark chocolate chips
-
1/3 cup
butter
-
1 teaspoon
vanilla
-
1 cup
confectioners' sugar
Directions
-
In mixing bowl combine flour, sugar, salt, nutmeg, and baking powder. Mix on low with paddle attachment until combined
-
Add butter and mix on medium speed until combined until incorporated.
-
In a separate small bowl, whisk together egg, buttermilk, sour cream and vanilla. Slowly add to flour mixture and mix on medium. Do not over mix – all you need is 45-60 seconds. The dough will be sticky.
-
Cover the dough and let it rest for 20 minutes. Meanwhile, bring your oil to temperature (360 to 375 degrees).
-
Roll out the dough on a floured surface to 1/2 inch thick. Cut doughnuts using a “doughnut cutter” or a large and small biscuit cutter.
-
When the oil reaches temperature, begin to fry your doughnuts. Fry until golden brown (about 45 seconds per side). Place doughnuts on cooling rack covered with plenty of paper towels.
-
Dip doughnuts in the chocolate glaze. Sprinkle with vanilla sea salt. Allow to rest for the glaze to set.
-
Serve and enjoy.
See what other Food52ers are saying.