![]() This glazed old fashioned buttermilk donut cake is basically a ginormous, oversized donut. So I’m thinking it makes perfect sense to bake a giant donut in a bundt pan, flip it over 180 degrees, and drench it in a delicious vanilla glaze. And if there is ever a time for donuts, it’s definitely brunch, wouldn’t you agree? Everything in the world still seems a little upside down at the moment. The mornings are still chilly, the weekends are a little lazy (buh-bye holiday hustle!) and comfy, cozy Saturday brunches are at the top of my to-do list. January has quickly become one of my favorite months. Perfectly moist and tender and topped with a sweet vanilla drizzle, this donut cake will be a favorite for breakfast or dessert! (Scooping directly from the bag compacts the flour, resulting in dry baked goods.An oversized glazed old fashioned buttermilk donut cake baked golden brown in a bundt pan. When measuring flour, we spoon it into a dry measuring cup and level off excess. Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey add more confectioners' sugar or buttermilk if necessary.ĭip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving. ![]() Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches. Transfer to the wire rack and let drain for 1 minute. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let cool slightly. Heat over medium-high until the thermometer registers 375 degrees F.įry the doughnuts in batches until deep golden brown, about 2 minutes per side. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Repeat cutting until all the dough has been used (you should have 8 doughnuts). Gather the dough scraps and gently re-roll without overworking the dough. Dip the cutters in flour before each cut to avoid sticking. Then use a 1 1/4-inch cutter to punch out the center of each round. Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick. Scrape the dough onto the prepared baking sheet. Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup). Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork). ![]() Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined.
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