Valentine’s Day is next Friday. I’m getting in the lovey-dovey spirit with these super cute and festive cake doughnuts.
Some girls want jewelry, maybe a dozen long stem roses, or even a box of chocolates. I’m a little different. Sure, I can’t turn down something that sparkles and glitters, but the way to my heart is through doughnuts!
This year, I’m going all in. I will no longer be afraid of frying. I’m making real doughnuts.
I love the way these doughnuts turned out. They’re so pretty! Word of warning: the dough is really, really sticky. Don’t be afraid to sprinkle cake flour as needed when you’re rolling out the dough. Other than that, it’s easy-peasy.
There is something magical and alluring about doughnuts– especially because they are a sweet treat that is acceptable to eat any time of day!
If the way to a man’s heart is through his stomach- I got Alex’s in the bag.
Valentine's Day Cake Doughnuts
Yield: 13 doughnuts
- 2 cups cake flour
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 1/2 tsp fine sea salt
- 3/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 2/3 cup granulated sugar
- 2 Tbsp shortening
- 1 large egg
- 1 large yolk
- 2/3 cup 2% milk
- vegetable oil, for frying
- 4 1/2 cups confectioners' sugar (powdered sugar)
- 2 tsp light corn syrup
- 1/4 tsp fine sea salt
- 1/2 tsp pure vanilla extract
- a couple drops of pink food gel coloring
- 1/3 cup hot water
- Red jimmies
- sweetened shredded coconut
- Whisk together cake flour, all-purpose flour, baking powder, salt, nutmeg, and cinnamon in a medium bowl. Set aside.
- In the bowl of stand mixer fitted with a paddle attachment, mix together sugar and shortening on low speed. Mix until mixture resembles coarse sand. Add whole egg and yolk. Mix until creamy. Scrape down bowl as needed to ensure thorough mixing.
- Add 1/3 of dry mixture into mixing bowl. Mix on low speed until almost combined. Following with 1/2 of milk. Add another 1/3 of dry mixture, followed with remaining milk. Mix and end with dry mixture.
- The dough will be quite sticky. Once combined, transfer dough to a clean bowl. Cover directly with plastic wrap. Refrigerate for one hour.
- Filled a large pot with 3 inches of oil. Using a candy thermometer, bring oil to 370 degrees F over medium heat.
- Remove dough from fridge and transfer to generously floured surface. Dough will be very sticky. Sprinkle cake flour over dough as needed to ensure dough doesn't stick to surface. Pat dough into an even layer about 1/2-inch thick.
- Dip 2 1/2-inch round cutter in flour each time before cutting dough. Cut smaller doughnut hole in center. Fold and press dough scrapes together to cut out more doughnuts.
- Brush off any excess flour off the doughnuts before adding them to the oil hot. Depending on the size of your pot, add 4-5 doughnuts to the pot at a time. Be sure not to crowd the doughnuts. Set a timer for 1 minute and 30 seconds. By this time, the doughnuts should have floated to the top. Turn over doughnut and cook for another 90 seconds. Once golden brown all over, remove from oil and let drain on paper towels or over wire rack.
- Allow doughnuts to cool before dipping in pink icing.
- In a medium bowl add confectioners' sugar, corn syrup, salt, vanilla extract, pink gel coloring, and hot water. Use a whisk or a hand mixer to blend ingredients together until smooth. If icing is too thick, add hot water about 1 teaspoon at a time.
- Once doughnuts have cooled, dip one side into pink icing. Place dipped doughnut on wire rack, iced side up. Sprinkle desired toppings over icing. Let icing set until firm, about 10-15 minutes.
adapted from Top Pot Hand-Forged Doughnuts