Cake Doughnuts

Directions

1. 1
   Line a baking sheet with parchment paper.
2. 2
   Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each.
3. 3
   Flip the parchment over and lightly coat with cooking spray.
4. 4
   Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.
5. 5
   Sift the flour, baking powder, nutmeg and salt into a medium bowl.
6. 6
   Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes.
7. 7
   Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes.
8. 8
   Beat in the milk and vanilla until smooth, scraping down the bowl as needed.
9. 9
   Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix).
10. 10
    Transfer the batter to the prepared pastry bag.
11. 11
    Using the circles as a guide, pipe the batter into 3-inch rings.
12. 12
    (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.)
13. 13
    Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.
14. 14
    Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.)
15. 15
    Use scissors to cut the parchment around each doughnut, leaving a 1-inch border.
16. 16
    Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs.
17. 17
    Fry until golden brown, 1 minute 30 seconds per side.
18. 18
    (Fry the doughnut holes 30 seconds per side.)
19. 19
    Remove with a slotted spoon and drain on paper towels.
20. 20
    Bring the shortening back to 340 degrees F and repeat with the remaining doughnuts.
21. 21
    Photograph by Charles Masters