Big Bunch Easy Doughnuts

Yeast doughnuts are romantic, but cake doughnuts are reality. This big-batch recipe leans on baking powder for lift, so there’s no proofing, no waiting around for a sponge to wake up. You mix wet, mix dry, combine, roll, cut, fry. Done by the time the kettle boils a second round.

Nutmeg is the soul of an old-school cake doughnut. A teaspoon and a half might look like a lot in the bowl, but it’s the warm, slightly woodsy note that separates homemade from gas-station glass-case sad. Roll the dough out using as little extra flour as possible: too much makes the doughnuts tough and gives the oil bitter scorched bits to chew on.

The golden rule from the directions is real. Do not re-roll the holes. Once dough has been worked twice, gluten tightens and your second batch comes out chewy instead of tender. Fry the holes themselves as bonus snacks for the cook.

Pro Tips

• Keep oil between 350°F (175°C) and 365°F (185°C). Too cool and they soak up grease, too hot and the outside burns before the inside cooks.
• Roll icing sugar on while doughnuts are still hot. The sugar melts slightly and clings instead of dusting off.
• Drain on a wire rack, not paper towels. The bottoms will stay crisp instead of steaming soggy.
• Fry in small batches of three or four. Crowding the pot drops the oil temperature fast.

Variations

• Toss in cinnamon-sugar instead of icing sugar for a churro vibe.
• Add a tablespoon of grated lemon zest to the wet ingredients for a bright bakery-style twist.
• Glaze with a simple maple glaze instead of dusting with sugar.