Grace's Doughnuts

These old-fashioned cake doughnuts are the real deal: a simple egg-leavened batter flavored with nutmeg and ginger, rolled out, cut, and deep fried until puffy and golden. No yeast, no proofing. Baking powder does the rising, and the one-hour rest under a towel lets the gluten relax so the doughnuts fry up tender instead of tough.

Beating the eggs until thick and lemon-colored is where the structure starts. That aerated egg base gives these doughnuts their light interior. Hot melted butter goes in while still warm, which helps it distribute evenly through the batter and keeps things moist.

The ginger-dusted breadboard is a clever detail. It adds just a whisper of spice to the outside of each doughnut before it even hits the oil. Once fried, shaking them in a bag of cinnamon sugar (or powdered sugar if you prefer) coats every surface while they’re still hot and slightly greasy, so the sugar sticks.

Pro Tips

• Keep oil temperature steady. Too cool and the doughnuts absorb oil and turn greasy. Too hot and they brown before cooking through.
• Don’t re-roll scraps more than once. Each re-roll toughens the dough.
• Fry the doughnut holes too. They cook in about half the time and make great snacks.
• Drain on a wire rack rather than paper towels. The air circulation keeps the bottoms from getting soggy.

Variations

• Roll in plain granulated sugar for a simpler finish, or glaze with a powdered sugar and milk drizzle.
• Add a teaspoon of vanilla extract to the batter for a warmer flavor.
• Fill cooled doughnuts with jam or custard using a piping bag for a stuffed version.