Fried Cake Donuts with Chocolate Ganache

Ingredients

• 375 g (3 cups)plain flour
• 1 tbspbaking powder
• ½ tspkosher salt
• ½ tspground cinnamon (or nutmeg)
• 2 largeeggs, at room temperature
• 150 g (¾ cup)granulated sugar
• 2 tspvanilla extract
• 42 g (3 tbsp)unsalted butter, melted and slightly cooled
• 120 ml (½ cup)milk, at room temperature
• As neededoil for frying
• 113 g (4 oz)bittersweet chocolate chunks or chips
• 45 ml (3 tbsp)double cream

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, baking powder, salt and cinnamon together in a medium bowl, then set aside.

2. 2

   Beat eggs and sugar

   Using a stand mixer with a paddle attachment or a hand mixer and large bowl, beat the eggs and sugar on medium speed for 3–5 minutes, until thick and pale yellow. Beat in the vanilla.

3. 3

   Combine milk and butter

   Stir the milk together with the melted butter.

4. 4

   Mix the dough

   With the mixer on low, add the flour mixture in three additions, alternating with the milk and butter in two additions. Start and finish with the flour mixture.

5. 5

   Chill the dough

   The dough will be soft and batter-like. Cover it with cling film and refrigerate for 30 minutes so the flour can absorb liquid and the fat can firm up.

6. 6

   Roll the dough

   Once firm enough to handle, place the dough on a floured surface. Roll it out with a lightly floured rolling pin to about 6 mm (¼ inch) thick.

7. 7

   Cut doughnuts

   Cut out the doughnuts with a doughnut cutter or a 7.5 cm (3-inch) biscuit cutter, then cut a smaller hole from the centre of each.

8. 8

   Arrange on a tray

   Set the doughnuts on a lightly floured baking sheet lined with parchment or wax paper.

9. 9

   Heat the frying oil

   Meanwhile, heat about 5 cm (2 inches) of canola, vegetable or peanut oil in a heavy-based pan to 190°C (375°F). Set a cooling rack over a baking sheet for draining.

10. 10

    Fry the doughnuts

    Carefully slide in a few doughnuts at a time. Fry until golden brown, about 1 minute on each side, then lift them from the oil with tongs or a slotted spoon.

11. 11

    Drain the doughnuts

    Place the fried doughnuts on the cooling rack over the baking sheet to drain.

12. 12

    Cool briefly

    Leave the doughnuts to cool for a few minutes before dipping them in the ganache.

13. 13

    Prepare chocolate and cream

    Put the chocolate and cream in a microwave-safe bowl.

14. 14

    Melt the ganache

    Microwave in 10-second bursts, stirring thoroughly after each one, until the chocolate is melted and the mixture is smooth and glossy. It will be thick.

15. 15

    Dip and decorate

    Dip the doughnuts in the ganache, or spread it over them with a knife. Add sprinkles and leave the ganache to set.

What are cake doughnuts?

Cake doughnuts are leavened with baking powder rather than yeast, giving them a tender, cake-like crumb. This version follows the familiar old-fashioned fried style, with a hint of cinnamon and a chocolate finish.

The dough is soft before chilling, so a short rest is central to the method. It firms enough to roll and cut while keeping the doughnuts light once fried.

Nutrition and macros by portion

The nutrition label shows one serving as written: 239 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while the frying oil, butter, chocolate and cream contribute much of the fat. Eggs, milk and chocolate provide some protein. Pair a doughnut with fruit or yoghurt for a more balanced snack or dessert.

Why this dough works

Room-temperature eggs and milk combine more readily with the other ingredients. Beating the eggs and sugar until thick and pale builds the base for the dough before the dry ingredients are added.

Alternating the flour mixture with the milk and butter helps bring the mixture together gradually. Start and finish with flour, as directed, and mix on low once you begin adding it.

Chilling and cutting

Soft dough: cover it and chill for the full 30 minutes so it is easier to handle. Flour the work surface and rolling pin lightly to reduce sticking without adding too much extra flour.

Even shapes: roll to about 6 mm thick and cut the centres out cleanly. Keep the doughnuts on a lightly floured, lined tray while you heat the oil.

Frying to golden

Oil temperature: aim for 190°C and check it before frying. Fry only a few doughnuts at once so the pan is not crowded.

Doneness: cook each side for about 1 minute, until golden brown. Lift them out carefully and let excess oil drain on the rack over a baking sheet.

Making the ganache

The chocolate and double cream are warmed together in short microwave bursts. Stir well each time; the mixture should become smooth and glossy, though it will remain thick.

Let the doughnuts cool for a few minutes before dipping so the topping can sit on the surface. Add sprinkles while the ganache is still unset, then leave it to firm.

Serving ideas

These doughnuts are best served once the ganache has set, with coffee, tea or a glass of milk. The cinnamon-scented crumb pairs well with the slightly bitter chocolate.

For a simple dessert plate, serve one doughnut with fresh berries or sliced fruit. The fruit adds freshness alongside the rich topping.

Recipe notes & tips

• Bring the eggs and milk to room temperature before mixing.
• Use a lightly floured surface and rolling pin to keep the soft dough manageable.
• Check the oil temperature before adding each batch.
• Fry only a few doughnuts at a time to help maintain the oil temperature.
• Stir the ganache thoroughly between each 10-second microwave burst.
• Add the sprinkles before the ganache sets.

Variations

• Swap the spice: Use the suggested nutmeg instead of cinnamon.
• Change the chocolate: Choose chocolate chips or chopped bittersweet chocolate.
• Try a plain finish: Leave off the ganache and sprinkles after frying.
• Add a topping: Use a different type of sprinkle over the ganache.
• Use doughnut holes: Fry the cut-out centres as small bites, keeping an eye on their colour.

Common mistakes to avoid

• Skipping the chill: The dough may be difficult to roll; refrigerate it for the full 30 minutes.
• Adding too much flour: A heavily floured surface can make the doughnuts dense; use only a light dusting.
• Crowding the pan: Too many doughnuts at once can lower the oil temperature; fry a few at a time.
• Guessing the oil temperature: Oil that is not at 190°C can affect browning; check it before frying.
• Dipping while very hot: The topping may not sit neatly; allow the doughnuts to cool for a few minutes.
• Overheating the chocolate: It can become difficult to smooth; use 10-second bursts and stir after each.

How to store

Store cooled doughnuts in an airtight container at room temperature and eat within 1–2 days for the best texture. Rewarm briefly in the microwave if desired; the ganache may soften.

Frequently asked questions