Alright. So my doughnuts will never be as pretty as these but they are delicious, nonetheless! Inspired by amazing blogging ladies Emily and Ree, I set out to make my own doughnuts last weekend…if they could do it, why couldn’t I?

So, did my fear of burning myself silly with hot oil come to fruition? Did the doughnuts end up raw or tasting horrible?

I am pleased to say “no” to all of the above! Actually, these doughnuts were easier to make than I thought. Granted, I took a shortcut in doughnut land and made cake doughnuts (ie: the same kind as those “mini doughnuts” you get at the Calgary Stampede) instead of the takes-a-whole-day yeast doughnuts that need to rise and settle. No sirree, I do not have time for that, and perhaps you don’t either, which is why I recommend that you try this cake doughnut recipe if you are so doughnut inclined.



Note: Yes, the dough is quite sticky. I slather cake flour (if you can slather flour?) onto my counter and sprinkle more onto the dough every time it started sticking to my hands. I use cake flour instead of all-purpose for this to make the dough less “tough”, and I use a water glass and shot glass to cut out the doughnuts. The hardest part is keeping the doughnut shape!



Frying the doughnuts goes really smoothly. I cranked up the hood fan to suck up the stinky grease smell and gently placed the dough into the oil for minimum splashing. The doughnuts fry very quickly so you must work quickly, flipping them over to “brown” each side and then transferring them onto paper towel to soak up excess oil.


My husband did the cinnamon sugar and powdered sugar coating as I was too busy frying the doughnuts — not too shabby, eh?




Et voilà! Honestly, these bad boys took me only an hour or so (not including the dough refrigerating time) to make and they were so worth it. Try it out for yourself with this recipe.