Glazed Buttermilk Donut Cake
Old fashioned iced buttermilk Bundt cake ~ this cake knocked our socks off, you have to try it! It tastes like those old-fashioned frozen donuts, you know those ... only this one is mega-size, in a Bundt pan!
INGREDIENTS
- 1 cup sugar
- 1 teaspoon salt
- 3/4 cup buttermilk
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 6 cups vegetable oil
- 4 cups powdered sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 2 large eggs plus one egg yolk
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/3 cup water
INSTRUCTIONS
First, in a large mixing bowl, combine 1 cup flour, sugar, baking powder, baking soda, salt and nutmeg.
Then, in a small mixing bowl, whip the buttermilk, butter and eggs. Add the wet ingredients to the dry and mix on medium speed for about 30 seconds.
At low speed, gradually mix the rest of the flour little by little. Add more or less flour if necessary to make a soft, moist and slightly sticky dough. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Place the oil in a Dutch oven and heat to 375 °.
Prepare the icing by whisking together the powdered sugar, vanilla and water until smooth. Add powdered sugar or water if necessary for a thin glaze.
On a lightly floured surface, use a floured rolling pin to roll out the dough to 1/2 inch thick. Use a floured cookie cutter or a large and small cookie cutter to cut out the donuts and donut holes. Gather the leftovers and roll again to cut more donuts. Lightly mark the donuts three times, making a triangle in the donut ring to help create the "petals".
Bake several donuts at the same time, marked side up, turning them over when they rise to the surface and turn golden brown, about one minute per side. Drain on a wire rack. Before frying another batch, make sure the oil temperature has returned to 375 degrees.
Remove the donuts from the oil and place them on the wire rack to drain and cool slightly.
While still warm, dip the donuts, petals down, in the frosting. Turn the donut a little bit in the frosting, then pick it up and let the excess frost trickle into the bowl.
Return the frozen donut to the rack to allow the frosting to dry.
Repeat the process until all the donuts and donut holes are cooked and glazed. Happy Cooking Time.
