I really like these cake doughnuts. They’re ready in a jiffy, you don’t have to wait for the yeast to do its job, you can change the flavor and frosting, and they’re ready to eat. Best of all, they never last too long! They’re truly a success.
This kind of dough is prepared as though you were making muffins, but it’s lightly kneaded. The texture is that of a light cake: rich, but delicate and full-bodied. They’re made in the blink of an eye, which sets them apart from other dough that uses yeast. These take much less time because the others take a lot of anticipation due to the time needed to allow the yeast to rise.
The temperature of the oil is very important here, so if you don’t have much experience with this experience then buy a thermometer to measure the temperature. The oil should he hot enough to cook the doughnuts without allowing them to absorb the oil – this can happen if the temperature is too low – but not hot enough to cook the surface too quickly and leave the inside raw.
Don’t wait another second and get to work to delight your loved ones with the most delicious homemade doughnuts made with your love!
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