I’ve been seeing a lot of doughnut (Cake Donut) recipes on blogs lately; they’re very typical during Easter in different parts of Spain. The dough is basically the same everywhere, although there are tons of variations.
At home, we always use my mother’s recipe, so I decided to make a small change: I substituted butter for the oil, and the result was fantastic. Now it’s time to experiment with other changes that I’m sure will be just as wonderful.
INGREDIENTS (for 18 doughnuts)
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Butter (approximately 70g) | 4 half eggshells |
| Sugar | 4 half eggshells |
| Salt | 2 pinches |
| Lemon zest | to taste |
| Anise (a splash) | to taste |
| Fine cornflour (cornstarch) | 6 heaped tablespoons |
| Cake flour (approximately; do not use all if not needed) | 175 g |
| Baking powder | 1 teaspoon |
| Icing sugar | as needed |
Note: We used half an eggshell as a measuring device.
PREPARATION
- We melt the butter, just enough to be able to measure it.
- In a bowl, combine the eggs, sugar, anise, lemon zest, salt, and butter, and mix with a fork.
- Next, add the yeast and cornstarch, continuing to beat until well combined.
- Finally, gradually incorporate the flour. Turn the dough out onto a floured work surface and knead until you have a very smooth dough.
- We put it back in the bowl and cover it with cling film, letting it rest for about 40 minutes.
- After this time, heat the oil; you need to pour plenty of oil into the pan so that the doughnuts are well covered.
- Meanwhile, let’s shape the doughnuts. Make small balls of whatever size you like. I should mention that they’ll puff up quite a bit in the pan, so don’t make them too big. Round off the balls, put your index finger in the middle, and make a hole. Open it up a little more, and place it back on the counter. Repeat with all of them (I also learned this from blogs; I always used to make a strip and then join the ends).
- Once the oil is hot, add the doughnuts and fry them over medium heat (on a scale of 1 to 9 on my stove; I used a 6) until golden brown. (If the heat is too high, they’ll be very brown on the outside but raw inside, and if it’s too low, they’ll be hard.)
- Remove them to a plate lined with paper towels, let them cool for a few minutes, and while they’re still warm, coat them in powdered sugar.
Nutritional Facts for Cake Donuts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1 donut | — |
| Calories | 320 kcal | 16% |
| Carbohydrates | 38 g | 14% |
| Protein | 4 g | 8% |
| Total Fat | 17 g | 22% |
| Saturated Fat | 8 g | 40% |
| Cholesterol | 45 mg | 15% |
| Sodium | 260 mg | 11% |
| Potassium | 95 mg | 2% |
| Fiber | 1 g | 4% |
| Sugars | 20 g | — |
| Vitamin A | 280 IU | 6% |
| Vitamin C | 0 mg | 0% |
| Calcium | 45 mg | 3% |
| Iron | 1.5 mg | 8% |
Note: Nutritional values are approximate and may vary depending on the frying oil, glaze, and ingredients used. Cake donuts are rich, soft, and slightly dense treats that pair perfectly with coffee or tea.
*Percent Daily Values are based on a 2,000‑calorie diet.