White Chocolate Cake Doughnuts Recipes

WHITE CHOCOLATE CAKE DOUGHNUTS

Steps:

• Preheat the fryer.
• In a mixing bowl, sift the flour, baking powder and salt together.
• In another mixing bowl, whisk the eggs and sugar together.
• Add the melted chocolate and butter.
• Stir in the milk and vanilla.
• Slowly add the sifted flour into the egg mixture, incorporate into a soft dough.
• Cover the dough and chill for 2 hours.
• Turn the dough out onto a floured surface.
• Roll the dough out to 1/2-inch thick.
• Cut the doughnuts out, using a 2 1/2-inch doughnut cutter.
• Fry a couple of doughnuts at a time for 1 minute on each side.
• Remove the doughnuts from the fryer and drain on a paper-lined plate.
• Place the doughnuts on a wire rack.
• Drizzle the warm doughnuts with the chocolate glaze and sprinkle with the macadamia nuts.
• Place the doughnuts on a platter.

BAKED CAKE DONUTS

Steps:

• Preheat oven to 425 degrees. Lightly brush two standard donut pans with butter. In a medium bowl, whisk flour, baking powder, baking soda, nutmeg, and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; add eggs and vanilla, beating until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat just until combined.
• Transfer batter to a piping bag or a resealable plastic bag, and snip a 1/2-inch hole in one corner of bag. Divide mixture evenly between prepared pans. Bang pans several times on counter to release air bubbles.
• Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack to cool. To decorate, see Variations below.