Cake Doughnuts

JWU College of Culinary Arts

4 lbs., 7.5 oz. (2,026 g)

Recipe ID

US standard
Flour, bread
12 oz.
340 g
Flour, cake
1 lb., 8 oz.
680 g
Baking powder
1.25 oz.
35 g
Mace, ground
.25 oz.
7 g
.25 oz.
7 g
1 lb.
454 g
Egg yolks
4 oz.
113 g
Eggs, whole
1.7 oz.
50 g
Extract, vanilla
1 oz.
28 g
2 oz.
57 g
Sugar, graulated
9 oz.
255 g
Sugar, powdered
As needed
As needed
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Sift together bread flour, cake flour, baking powder, mace, and salt. Set aside.
  4. Whisk together milk, egg yolks, eggs, and vanilla in a a separate container. Set aside.
  5. In the bowl of a stationary mixer fitted with a paddle, cream the butter and sugar until light and fluffy. Use second speed in a mixer with three speeds or third speed in a mixer with four speeds.
  6. Add dry ingredients in thirds, alternating with the wet ingredients, and mix on first speed until just incorporated. Do not overmix.
  7. Rest for 15 minutes.
  8. Turn onto a lightly floured workbench and roll the dough to a thickness of .5 in. (1.27 cm).
  9. Cut doughnuts using a doughnut cutter and place on a frying screen.
  10. Rest approximately 15 minutes.
  11. Fry the doughnuts at 360°F to 385°F (182°C to 196°C) until golden brown, about 2.5 minutes.
  12. Lift screen out of fryer, allow excess fat to drain back into the fryer, and deposit doughnuts on absorbent paper.
  13. Garnish or glaze as desired.