Plain Cake Doughnuts Recipe

Flour: The base of the doughnuts, providing structure and texture.

Sugar: Adds sweetness to the doughnuts and helps with browning.

Baking powder: A leavening agent that helps the doughnuts rise and become fluffy.

Salt: Enhances the flavor of the doughnuts.

Milk: Adds moisture and richness to the batter.

Eggs: Provide structure and help bind the ingredients together.

Vanilla extract: Adds a subtle, sweet flavor to the doughnuts.

Vegetable oil: Used for frying the doughnuts, giving them a crispy exterior.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tougher texture. Mix until just combined to ensure your doughnuts are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the doughnuts denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but it will slightly alter the texture and flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral taste.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly change the flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is stronger, so use half the amount.

• vegetable oil - Substitute with coconut oil: Coconut oil is a healthier option with a subtle coconut flavor, though it has a lower smoke point.

• Allow the doughnuts to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.
• Place the cooled doughnuts in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange the doughnuts in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the doughnuts to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and type of doughnuts for easy identification.
• When ready to enjoy, thaw the doughnuts at room temperature for about 1 hour or reheat in a 350°F oven for 5-10 minutes until warmed through.
• Avoid microwaving as it can make the doughnuts rubbery.

• Preheat your oven to 350°F (175°C). Place the doughnuts on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are heated through and slightly crispy on the outside.

• Use a microwave for a quick reheat. Place a doughnut on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 10-15 seconds. Check if it's warm enough; if not, continue in 5-second intervals.

• For a toaster oven, set it to 350°F (175°C). Place the doughnuts directly on the rack or on a baking sheet. Heat for 5-7 minutes, keeping an eye on them to avoid over-browning.

• If you have an air fryer, preheat it to 350°F (175°C). Place the doughnuts in a single layer in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the doughnuts in the skillet and heat for about 2 minutes on each side until they are warm and slightly crispy.

• Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients.

• Whisk: A tool used to beat the eggs, milk, and vanilla extract together until well combined.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract precisely.

• Frying pan: A deep pan used to heat the vegetable oil for frying the doughnuts.

• Thermometer: Optional but useful to ensure the oil is at the correct frying temperature.

• Spoon: Used to drop spoonfuls of batter into the hot oil.

• Cooling rack: A rack used to drain and cool the doughnuts after frying.

• Paper towels: Placed under the cooling rack to absorb excess oil from the doughnuts.

Prepare ingredients in advance: Measure and mix dry ingredients and wet ingredients separately the night before to save time.

Use a cookie scoop: For uniform doughnut sizes, use a cookie scoop to drop the batter into the hot oil.

Preheat oil: Start heating the vegetable oil while mixing the batter to cut down on waiting time.

Quick cooling: Place doughnuts on a wire rack over a baking sheet to cool quickly and avoid sogginess.