I am not much for messing with deep frying but my husband loves doughnuts and every once and a while I feel guilty that my son can’t go to Tim Horton’s and have a doughnut so I make some. This is another doughnut recipe, this time a cake doughnut recipe. My other doughnut recipe is a yeast one and is found here:

https://myegglessworld.wordpress.com/2013/04/11/23/

This makes a crispy on the outside but soft on the inside yummy doughnut.

Chocolate Cake Doughnuts

Sift together the dry ingredients:

• 3 cups flour
• 3/4 cup cocoa powder
• 1 cup sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp nutmeg

Then add the wet ingredients:

• 3/4 cup milk mixed with 1 tsp vinegar
• 1/2 cup plain yogurt
• 1/3 cup canola oil
• 2 tsp vanilla extract

Mix together and knead by hand or use a dough hook attachment on a stand mixer. Knead lightly until a soft but smooth dough is formed into a ball. Wrap in plastic wrap and chill for about 1 hour.

Roll out until approximately 1/2 inch thick and cut out using a doughnut cutter or a glass and a small round lid for the center. Try to keep them as smooth as possible or else when frying they will become misshapen.

Fry them in about 2 inches of hot fat, I used lard. I don’t mess around with thermometers, I just wait until a wooden spoon end bubbles when placed in the fat and then test a doughnut hole. It will only take 1 minute each side to fry the donuts if the temperature is right, for a total of 2 minutes. (The temperature should be somewhere between 365 and 375 degrees.)

Makes 18-20 doughnuts. Don’t forget to fry the doughnut holes!

Glaze:

• 1 and 1/2 cups icing sugar
• 3 tablespoons milk

Whisk together the glaze and dip the doughnuts in while still warm.