Food Recipes Glazed Cake Donuts 3.1 (7) Add your rating & review What a treat! These cake donuts are lightly sweetened and mildly spiced with nutmeg. It’s a fun recipe that makes just the right amount, and so simple to pull off. Take note that while you might be tempted to re-roll the scraps, you’ll end up with a layered donut of sorts (not that bad if you want to try your hand at a possible cronut). Instead, fry the scraps separately for donut-hole like bites. Go wild with the unlimited types of sprinkles, or enjoy with just the glaze. Either way, you can have these for breakfast or dessert, paired with a hot cup of coffee. By Pam Lolley Pam Lolley Pam Lolley has more than 30 years of experience in the culinary industry. She was the owner and operator of a catering and baking company for eight years prior to joining Southern Living Magazine in their test kitchen in 2003. While at Southern Living, Pam developed nine of the iconic Big White Cakes for the Christmas issue along with several desserts, cakes, and pies that have been featured on Southern Living covers through the years. Real Simple's Editorial Guidelines Updated on March 23, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 20 mins Total Time: 1 hrs 10 mins Yield: 8 donuts Ingredients ½ cup firmly packed light brown sugar 2 teaspoons baking powder 1 teaspoon kosher salt ¼ teaspoon ground nutmeg ½ cup whole buttermilk 2 tablespoons unsalted butter, melted 1 large egg 2 ¼ all-purpose flour, divided, plus more for work surface Vegetable oil, for frying 1 cup powdered sugar ½ teaspoon pure vanilla extract 1 to 2 tablespoons whole milk Rainbow or chocolate candy sprinkles Directions Stir together brown sugar, baking powder, salt, and nutmeg in a medium bowl. Whisk together buttermilk, butter, and egg in a small bowl; add to sugar mixture, and whisk to combine. Stir in 1 cup of the flour until blended. Stir in 1 more cup of the flour until blended. If dough is too sticky to handle, stir in remaining ¼ cup flour, 1 tablespoon at a time, until just dry enough to handle. Cover dough with plastic wrap and chill at least 1 hour or up to 3 hours. Pour oil to a depth of 1 inch in a large cast-iron skillet and fit with a deep-fry thermometer; heat to 350°F over medium-high. Turn dough out onto a lightly floured surface, and roll to ½-inch thickness. Using a 3-inch round cutter, cut out 8 rounds; use a 1-inch round cutter to cut out holes in the center. Working with a few at a time, and being sure not to overcrowd the skillet, gently lower donuts into hot oil. Fry, turning once, until golden brown and done, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain, and let cool completely. Stir together powdered sugar, vanilla, and 1 tablespoon of the milk in a small bowl. Add remaining 1 tablespoon milk, 1 teaspoon at a time, if you prefer a thinner glaze. Dip one side of donuts into glaze, and sprinkle with candy sprinkles and place on a parchment lined sheet until set. Imagine a world in which you didn’t have to make a trip to the doughnut shop every time you craved a donut. Make that world a reality with this easy recipe. You’ll make a simple brown sugar and nutmeg-spiced dough, let it rest, then fry until golden brown. A fresh donut never tasted so good. Get the Recipe:Glazed Cake Donuts. Caitlin Bensel Chef's Notes Coffee Glazed Donuts: Prepare recipe as directed substituting 1 to 2 tablespoons strong brewed coffee for the whole milk in the glaze and chocolate sprinkles for the rainbow ones. Rate it Print