Old-Fashioned Buttermilk Cake Doughnuts Tutorial

  • Serves: Makes 15 doughnuts and holes
  • Views: 13257
  • Comments: 10

 These donuts are cakelike, but have a very light, tender and airy texture. I achieved this by using both baking powder and baking soda, plus active dry yeast. They are perfect when they are a little bit warm when eaten. You won't be able to stop at eating just one!

These doughnuts can also be filled after frying! I also created a technique whereby you can fry them already filled, which is a great time-saver, and we show you how. However, you need to use certain fillings that can withstand the heat.
Boston Cream Pie Filled Doughnuts - Filled After Frying

Lemon Meringue Pie Doughnuts - Filled Before Frying

Other Recipes

Add Your Comment