Fried fluffy vanilla cake donuts with a vanilla glaze and sprinkles. These donuts are classic and taste even better homemade than they do from the donut shop!

traditional fried cake donuts with vanilla glaze and sprinkles

These donuts are fluffy, dense, and tender on the inside with a crisp delicate crunch on the outside. Covered in vanilla glaze and sprinkles, you won't know what hit you.

I'm a cake donut girl all the way. Cake donuts with sprinkles for me, every single time. None of that jelly-filled crap.

I've bought those donut pans to bake donuts in the oven with, and just haven't been satisfied with anything that has come out of it. Everyone knows they are just making cupcakes in the shape of a donut with those things. If you want a REAL donut, you've got to fry it!

Frying can be intimidating, scary, and a little dangerous. Just ask the burn on my hand. But if you are careful you should have no problems. Learn from my mistakes! It took me 2 tries to get these right, and they really are just like the ones you buy in donut shops. But better!

A few tips about frying donuts:

-set up your work station before you start- you need a deep pot for the oil, a candy thermometer, utensil(s) to bring the dough in and out of the hot oil, and a place to put the hot donuts (a plate covered in paper towels, and a cooling rack).

-don't move quickly- you don't want to splash the oil because it can land on your hand! And it REALLY HURTS!

-don't rush. Wait until the oil is hot enough, and wait until the donuts are golden brown. Putting the dough in when the temperature is too low will yield greasy donuts.

I think that covers the major points to remember... oh, and have fun!

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Cake Donuts with Vanilla Glaze

by Julia Hampton- Sprinkled With Jules August-23-2015

Fried fluffy vanilla cake donuts with a vanilla glaze and sprinkles. These donuts are classic and taste even better homemade than they do from the donut shop!

Ingredients

2 eggs, room temperature
2/3 cup sugar
2 tea. vanilla extract
3 1/3 cups all-purpose flour
1 Tb. baking powder
1/2 tea. salt
3/4 tea. freshly ground nutmeg
3 Tb. melted butter, cooled
1 1/2 cups powdered sugar
2 1/2 Tb. water
1/2 tea. vanilla extract
apx. 5 cups oil, to fry

Instructions

1. In a medium bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside. In the bowl of a stand mixer, beat the eggs and sugar until thick and pale yellow, then beat in the vanilla. With the mixer on low, add the flour mixture alternately with the milk and melted butter mixture until combined. Batter will be soft. Cover with plastic wrap and set on the counter for about 30 minutes, or until batter is firm enough to roll out.2. While batter is firming up, heat the oil to 375°F in a heavy bottomed pot or saucepan. You'll need it filled about 2 inched deep with oil. 3. Once the batter has firmed up, roll it out onto a well-floured surface to thickness of about 1/4 inch. Cut out rounds with a donut cutter, or two cookie cutters. Set rounds aside until oil is hot enough.4. Carefully lower the donuts into the hot oil, 2-3 at a time and cook until the sides start to turn golden brown, and flip them over too cook the other side. Mine took about 1 minute on each side. When they are finished, gently remove them with a slotted spoon and place on paper towels to soak up the excess oil. Transfer to a cooling rack to cool completely. Test the first donut by cutting into it, and checking for doneness. If they are doughy inside, you need to cook them longer. Continue in batches of 2-3 donuts at a time, waiting for the oil to come back to 375°F before adding the next batch. 5. Once the donuts have cooled a few minutes, you can dip them in glaze. Make the glaze by stirring together the powdered sugar, water, and vanilla extract. Dip the donuts into the glaze, and lift up to let the excess drip back into the bowl. Turn the donuts over, and set on a cooling rack to let the glaze dry. Immediately top with sprinkles. Let cool and enjoy!

Details

Prep time: 20 mins Cook time: 20 mins Total time: 1 hour Yield: 15-20 donuts

Donut recipe adapted from Joy Of Baking.