Ingredients
Fats and liquids
The art of making the perfect cake doughnuts begins with selecting the right ingredients, which are crucial for achieving a tender, fluffy, and flavorful treat. When it comes to cake doughnuts, you’ll want to use a combination of all-purpose flour, granulated sugar, whole milk, large eggs, and pure vanilla extract as your base ingredients.
All-purpose flour provides structure and texture to the doughnut, while granulated sugar adds sweetness and tenderness. Whole milk contributes moisture and creaminess, and its high fat content helps to keep the doughnuts soft and chewy. Eggs serve as a binding agent, holding the ingredients together, and pure vanilla extract adds depth and warmth to the flavor profile.
Now, let’s talk about fats. Fats play a critical role in cake doughnuts, adding richness, moisture, and tenderness. In this recipe, we’ll be using vegetable shortening as our primary fat source. Vegetable shortening has a high smoke point, making it ideal for frying at high temperatures without breaking down or becoming rancid.
We’ll also be incorporating melted butter into the doughnut mixture, which will help to enhance the flavor and texture of the finished product. Melted butter adds moisture, tenderness, and a hint of nutty flavor that complements the sweetness of the sugar perfectly.
When it comes to liquids, we’ll be using buttermilk in addition to whole milk. Buttermilk contributes a tangy, slightly sour flavor and a tenderizing effect on the doughnuts. The acidity in buttermilk helps to break down the starches in the flour, creating a more tender crumb and a better texture overall.
The ratio of fats to liquids is also crucial in this recipe. We want to maintain a balance between the two to achieve the perfect texture and flavor. Too much fat will result in doughnuts that are greasy and overly rich, while too little fat will leave them dry and crumbly.
Finally, it’s worth noting that the type of flour used can also impact the final texture and flavor of the cake doughnuts. Bread flour or all-purpose flour with a high protein content can result in a denser, chewier doughnut, while pastry flour or cake flour will produce a lighter, more delicate crumb.
1/2 cup whole milk
Making delicious doughnuts involves careful selection of ingredients, including whole milk , which plays a crucial role in achieving the perfect texture and flavor.
When it comes to using milk, it’s essential to choose the right type. For this recipe, we recommend using whole milk. Whole milk contains more fat compared to low-fat or skim milk, which contributes to a richer, more indulgent taste and texture in your doughnuts.
The fat content in whole milk helps to create a tender and moist interior when baked, while also providing a satisfying crunch on the outside. Additionally, the proteins present in whole milk help to strengthen the structure of the doughnut, making it more durable and less prone to breaking during handling or storage.
When measuring out the milk, make sure to use 1/2 cup, as specified in the recipe. This ensures that your doughnuts have the right balance of moisture and density, without becoming too greasy or soggy.
It’s worth noting that using whole milk will also give you a more authentic taste experience when making doughnuts at home. Many commercial bakeries use high-quality ingredients like whole milk to produce their signature flavors, so by replicating this process in your own kitchen, you can achieve similar results.
Overall, the quality and type of milk used will have a significant impact on the final product, making it essential to choose the right whole milk for an authentic and delicious Best Cake Doughnuts Recipe experience.
2 large eggs
Eggs are a crucial ingredient in many baked goods, and when it comes to cake doughnuts, they play a particularly important role. In this recipe, you will need 2 large eggs as an essential component for moisture, richness, and tenderness.
The size of the eggs is crucial; use large eggs to ensure that your doughnuts have the right balance of flavor and texture. Using smaller or larger eggs can affect the overall quality of the final product.
Eggs provide several benefits in cake doughnuts, including:
- Moisture: Eggs contribute to a tender and moist crumb, making them perfect for cake doughnuts.
- Richness: The fat content in eggs adds flavor and richness to the doughnuts, balancing out the sweetness of the sugar.
- Tenderness: Whipping eggs incorporates air into the mixture, creating a light and airy texture that’s characteristic of cake doughnuts.
When using 2 large eggs, make sure to crack them gently into a bowl or measuring cup to minimize the risk of getting any shell fragments in your dough. Beat the eggs lightly with a fork to ensure they’re fully incorporated into the mixture before adding other ingredients.
In this recipe, the large eggs will be beaten together with sugar, flour, and other ingredients to create a smooth and even batter for your cake doughnuts.
4 tablespoons unsalted butter, melted
Melted butter is a crucial ingredient in many baking recipes, including our Best Cake Doughnuts Recipe. When it comes to incorporating melted butter into your doughnut batter, it’s essential to understand its role and how to use it effectively.
The amount of melted butter required for this recipe is 4 tablespoons. To ensure you’re using the right amount, make sure to accurately measure the butter before melting it.
Here are some reasons why we recommend using unsalted butter in our recipe:
- Unsalted butter provides a cleaner flavor profile that won’t compete with other ingredients in the doughnut batter.
- It allows you to control the amount of salt in your doughnuts, which is especially important if you’re watching your sodium intake or prefer a lower-sodium diet.
To melt the butter, you can use either the microwave or the stovetop method. Here’s how:
- Method 1: Microwave In a microwave-safe bowl, place the butter and heat it in short intervals of 10-15 seconds, stirring between each interval until the butter is fully melted.
- Method 2: Stovetop In a small saucepan over low heat, melt the butter, stirring occasionally until it’s fully incorporated and smooth.
Once your butter is melted, allow it to cool slightly before adding it to the doughnut batter. This will prevent the eggs from scrambling when you mix the wet ingredients together.
Grains
When it comes to creating the perfect cake doughnuts for our best cake doughnuts recipe, it’s essential to use high-quality ingredients that will elevate the flavor and texture of these sweet treats.
Grains
The base ingredient in our cake doughnuts is all-purpose flour. This type of flour has a neutral taste and a fine texture, making it ideal for cakes and pastries.
We recommend using unbleached, unbromated all-purpose flour to avoid any potentially harsh chemicals that may affect the flavor and appearance of your doughnuts.
Other Grains
- Cake flour is a type of low-protein flour that can be used in combination with all-purpose flour for added tenderness. However, it’s not essential for this recipe, so feel free to use either one or skip it altogether.
1 1/2 cups allpurpose flour
The ingredients for making the best cake doughnuts recipe include a variety of essential components, with one of them being all-purpose flour.
All-purpose flour serves as the primary base ingredient in this recipe, providing structure and texture to the doughnuts. It is used extensively throughout the preparation process, from mixing the initial batter to shaping and frying the doughnuts. In total, 1 1/2 cups of all-purpose flour are required for the entire recipe.
The use of all-purpose flour in this cake doughnut recipe allows for a delicate balance of softness and crumbliness, characteristic of traditional doughnuts. The high protein content of all-purpose flour also helps to create a strong gluten network within the doughnuts, providing them with their unique texture and bite.
It is worth noting that using low-protein or bread flour could alter the texture of the doughnuts, making them more dense and chewy rather than light and airy. Therefore, all-purpose flour remains the best choice for achieving the desired consistency in this cake doughnut recipe.
1/2 cup granulated sugar
Sugar plays a crucial role in this recipe for making cake doughnuts. The first ingredient listed is 1/2 cup granulated sugar, which serves as one of the primary sweeteners and provides sweetness to the doughnuts.
Granulated sugar is preferred here because it dissolves easily into the mixture, evenly distributing its sweetness throughout the doughnut. This type of sugar is also known for its fine texture, which allows it to blend seamlessly with other dry ingredients in the recipe.
The use of 1/2 cup granulated sugar contributes significantly to the overall flavor and texture of the cake doughnuts. It helps balance out the other ingredients, creating a harmonious taste experience when paired with the right proportions of flour, eggs, and other wet ingredients.
When measuring the sugar accurately, it’s essential to use the right type of container and technique to avoid over- or under-measuring. For this recipe, 1/2 cup is the optimal amount needed to achieve the perfect balance of sweetness and texture in the doughnuts.
Remember that the quality and freshness of the granulated sugar can affect the final outcome of your cake doughnuts. Choose a high-quality, pure cane sugar for the best results, as it will contribute to the overall character of the recipe and produce superior-tasting doughnuts.
To ensure you’re using the right amount of sugar, consider investing in a digital kitchen scale or a measuring cup that accurately measures dry ingredients. This will help you achieve precise measurements and guarantee that your cake doughnuts turn out light, fluffy, and full of flavor.
1 teaspoon kosher salt
Kosher salt is a type of salt that is commonly used as a finishing salt, which means it’s added to food just before serving to enhance flavor. In baking, kosher salt can be used in place of table salt because it has a milder flavor and won’t leave an unpleasant taste or texture.
In the context of our Best Cake Doughnuts Recipe, 1 teaspoon of kosher salt is used to add depth and balance out the sweetness of the doughnut. This may seem like a small amount, but trust us, it makes all the difference in the flavor profile of these cake doughnuts!
Here are some key characteristics of kosher salt that make it a great choice for baking:
- Milder flavor: Kosher salt has a milder flavor than table salt, which means it won’t overpower other ingredients in the recipe.
- Coarser texture: Kosher salt has a coarser texture than table salt, which makes it easier to sprinkle evenly over food.
- Less sodium: While kosher salt still contains sodium, it contains less of it than table salt, making it a slightly healthier option for those watching their sodium intake.
In terms of substituting kosher salt with table salt in the recipe, keep the following in mind:
- Use half as much: If you only have table salt on hand, use half the amount called for in the recipe (in this case, that would be 1/2 teaspoon).
- Don’t overdo it: Table salt can be more potent than kosher salt, so it’s easy to add too much. Start with a small amount and adjust to taste.
By incorporating 1 teaspoon of kosher salt into our Best Cake Doughnuts Recipe, you’ll add depth, balance out the sweetness, and create a truly unforgettable dessert experience!
Leavening agents and flavorings
The key to making delicious cake doughnuts lies in selecting the right ingredients. The fundamental components of a cake doughnut include flour, sugar, eggs, butter or oil, and milk.
Flour serves as the base ingredient, providing structure and texture to the doughnut. Cake flour, which has a lower protein content than all-purpose flour, yields a tender crumb and a delicate flavor. If cake flour is not available, you can substitute it with all-purpose flour by reducing the amount of liquid in the recipe.
Sugar adds sweetness and tenderness to the doughnut. Granulated sugar works well, but you can also use brown sugar for a richer flavor.
Eggs provide moisture and richness to the doughnut. They help bind the ingredients together and give the doughnut a tender texture. Make sure to use room temperature eggs for better mixing and blending with other ingredients.
Butter or oil serves as the fat component in cake doughnuts, adding flavor, tenderness, and a nice texture. You can use either butter or oil, depending on your preference. Butter will give a richer flavor, while oil will produce a lighter texture.
Milk adds moisture and tenderness to the doughnut, helping to create a smooth and velvety texture. You can use whole milk, skim milk, or even buttermilk for added flavor and moisture.
Leavening agents are essential in cake doughnuts as they help the dough rise, giving it a light and airy texture. Baking powder is the primary leavening agent used in this recipe, releasing carbon dioxide gas when it comes into contact with liquid ingredients, causing the dough to expand and give it a soft, fluffy texture.
However, if you want a more tender crumb and a delicate flavor, you can use baking soda instead of baking powder. Baking soda releases carbon dioxide quickly, giving the doughnuts a light and airy texture, but it will also create a slightly different flavor profile compared to using baking powder.
Flavorings add depth and complexity to the doughnut, allowing you to customize the recipe to your taste preferences. You can use vanilla extract for a classic flavor or try other extracts like almond, hazelnut, or coconut for a unique twist.
Cinnamon is also a popular choice for cake doughnuts, adding warmth and spice to the flavor profile. Simply sprinkle it on top of the doughnut before baking for an added burst of flavor.
1/4 cup active dry yeast
The success of our Best Cake Doughnuts Recipe heavily relies on the quality and freshness of the ingredients, especially when it comes to leavening agents like active dry yeast.
Active dry yeast, also known as baker’s yeast, is a type of microorganism that ferments sugars to produce carbon dioxide gas. This process causes dough to rise, giving our cake doughnuts their light and airy texture.
To ensure the best results, it’s essential to use the right amount of active dry yeast for the recipe. For this particular Best Cake Doughnuts Recipe, we recommend using 1/4 cup of active dry yeast.
It’s worth noting that instant yeast or rapid rise yeast can be used as substitutes in a pinch, but active dry yeast is our preferred choice for this recipe due to its reliability and consistent performance.
To activate the yeast, you’ll need to combine it with warm water (around 100°F to 110°F) and let it sit for about 5-10 minutes. This process allows the yeast to rehydrate and start breaking down sugars, which will ultimately contribute to the rise of our doughnuts.
When shopping for active dry yeast, make sure to choose a reputable brand and check the packaging for any visible signs of damage or contamination. Expired yeast can lead to inconsistent results and even affect the texture of your final product.
Overall, using the right amount and type of active dry yeast is crucial in creating our Best Cake Doughnuts Recipe. With its unique properties and reliable performance, this leavening agent will help you achieve the perfect balance of flavor and texture in every bite of your freshly baked cake doughnuts.
Tips for achieving the perfect doughnuts
Temperature control
To achieve the perfect cake doughnuts, temperature control plays a crucial role.
Temperature Control: The ideal temperature for proofing yeast doughnut batter is between 75°F and 80°F (24°C to 27°C). If the temperature is too low, the yeast will not activate properly, resulting in dense or flat doughnuts. On the other hand, if the temperature is too high, the yeast will over-activate, causing the doughnuts to rise too quickly and collapse.
Proofing Time: Allow the doughnut batter to proof for about 1 hour, or until it has doubled in size. This step is critical, as it allows the yeast to ferment the sugars in the dough, producing carbon dioxide gas bubbles that give the doughnuts their light and airy texture.
Room Temperature Ingredients: Make sure all your ingredients, including the flour, sugar, eggs, and milk, are at room temperature before mixing them together. This ensures that they mix evenly and consistently, resulting in a smooth and creamy doughnut batter.
Dough Consistency: The dough should be slightly sticky to the touch but not too wet or too dry. If it’s too dry, add a small amount of warm water. If it’s too wet, add a small amount of flour. Mix well until the dough comes together in a cohesive mass.
Frying Temperature: Heat the oil to 350°F (175°C) for frying. The ideal temperature range for frying doughnuts is between 325°F and 375°F (160°C to 190°C). If the temperature is too low, the doughnuts will absorb excess oil, resulting in greasy or soggy treats.
Don’t Overmix: Mix the batter just until the ingredients come together. Avoid overmixing, as it can develop the gluten in the flour, leading to dense and chewy doughnuts.
Letting Cool: Allow the doughnuts to cool on a wire rack for at least 10 minutes before glazing or dusting with sugar. This allows the excess oil to be absorbed, resulting in a crispy exterior and a soft interior.
By following these tips, you’ll be able to achieve the perfect cake doughnuts every time!
Ensure that the oil reaches the ideal temperature of around 375°F (190°C) for deepfrying
Achieving the perfect doughnuts requires a combination of factors, including the right temperature and technique when frying them. To start with, ensure that you have a thermometer to monitor the oil’s temperature. For deep-frying cake doughnuts, the ideal temperature is around 375°F (190°C). This temperature range allows for even cooking and prevents the exterior from becoming too dark or greasy while ensuring the interior remains tender and fluffy.
Another crucial aspect of making perfect doughnuts is not to overcrowd the oil. Fry in batches if necessary, so that each doughnut has enough space to cook evenly. This helps prevent the doughnuts from sticking together or becoming misshapen during frying.
The temperature of the oil also plays a critical role in determining the texture and appearance of your doughnuts. If the oil is too hot (above 400°F/200°C), it can burn the surface of the doughnut, causing it to develop an unappealing color or even smoke. Conversely, if the oil is not hot enough, the doughnuts may absorb excess oil and become greasy.
It’s essential to note that not all oils are suitable for deep-frying cake doughnuts. Some common options include vegetable oil (such as canola or peanut oil), lard, or a blend of different oils. Choose an oil with a high smoke point, which means it remains stable at high temperatures and doesn’t break down easily.
When adding the doughnuts to the hot oil, make sure not to splash any oil on yourself or nearby surfaces. This can be achieved by gently placing each doughnut into the oil using a slotted spoon. Be cautious when handling hot oil as it can cause serious burns.
To ensure your doughnuts are cooked evenly and to the correct level of golden brown, fry them for 1-2 minutes on each side or until they reach an internal temperature of around 190°F (88°C). It’s crucial not to overcook them, as this can result in a dense or dry texture.
Don’t overwork the dough
The key to making delicious cake doughnuts is to ensure that you don’t overwork the dough. Overworking can lead to dense, tough doughnuts that lack texture and flavor.
When mixing the ingredients together, use a light touch and stop as soon as they come together in a sticky ball. Don’t over-mix or over-knead, as this will develop the gluten in the flour and create a tough dough.
To avoid overworking, consider using a stand mixer with a gentle mixing setting or mix the ingredients by hand with a wooden spoon until they just come together. If you’re new to making doughnuts, it’s better to err on the side of under-mixing than over-mixing.
Once the dough is mixed, let it rest for at least 30 minutes to allow the flour to absorb the liquid ingredients and the yeast to activate. This resting time will help to relax the gluten in the dough, making it easier to shape into doughnuts later on.
When shaping the dough into balls, use a light touch and don’t over-stretch or pull the dough. Simply place the dough onto a floured surface, roll each piece of dough into a ball, and then flatten it slightly into a disk shape using your palm or a rolling pin.
Make sure to leave enough space between each doughnut when placing them on the baking sheet to allow for even cooking. Overcrowding can lead to dense, undercooked doughnuts in the center.
Finally, don’t overcook the doughnuts! The ideal cooking time will depend on the size of your doughnuts and your preference for texture. For cake-style doughnuts, you’re looking for a golden-brown exterior and a soft, fluffy interior. Overcooking can lead to dry, crumbly doughnuts that are more like cake than doughnut.
To avoid overcooking, keep an eye on the doughnuts as they cook and remove them from the oil when they’re just golden brown. Let them cool for a few minutes before glazing or dusting with powdered sugar.
Mix wet and dry ingredients separately before combining them to prevent toughening of the dough
The art of crafting the perfect doughnut is a delicate balance of techniques and ingredients. Achieving that elusive, fluffy, and tender bite requires careful attention to detail, particularly when it comes to mixing the dough. A crucial step in the process is separating the wet and dry ingredients before combining them.
This approach serves several purposes. Firstly, it prevents overmixing, a common mistake that can lead to a dense and tough doughnut. When the wet and dry ingredients are mixed together at once, the gluten in the flour begins to develop, causing the dough to become overworked and leading to an unpleasant texture.
By separating the wet and dry ingredients, you create two distinct components that can be combined with minimal disruption to their respective structures. The dry ingredients – including flour, sugar, yeast, salt, and spices – are whisked together in one bowl, while the wet ingredients – such as eggs, butter or oil, milk, and flavorings – are mixed separately.
Once the wet and dry ingredients have been thoroughly incorporated, it’s essential to exercise restraint when combining them. A gentle folding motion is all that’s required; overmixing at this stage can easily lead to a dense and heavy doughnut.
By taking these precautions, you’ll be well on your way to crafting delicious, perfectly textured cake doughnuts. And with the right equipment – such as a deep-frying thermometer, a large mixing bowl, and a doughnut pan or rings – you’ll be able to create professional-quality treats in the comfort of your own kitchen.
The perfect doughnut is within reach! With a bit of patience, attention to detail, and practice, you’ll master the art of creating tender, fluffy cake doughnuts that will impress friends and family alike. So don’t be afraid to experiment with new recipes and techniques – after all, the key to achieving perfection lies in embracing the process itself.
Suggestions for creative variations
Cinnamon sugar coating
Cinnamon sugar coating is a classic and delicious topping for doughnuts, but it can get repetitive. To add some excitement to this traditional treat, consider these creative variations:
Spiced Sugar Coating
Add a pinch of warm spices like nutmeg or cardamom to the cinnamon sugar mixture for an extra depth of flavor.
Citrus Zest Cinnamon Sugar
Incorporate some grated citrus zest, such as lemon or orange, into the cinnamon sugar coating for a bright and refreshing twist.
Browned Butter and Cinnamon
Instead of using regular butter in the doughnut recipe, brown it first to give the doughnuts a nutty flavor that pairs perfectly with cinnamon.
Maple Bacon Cinnamon Sugar
Add some crumbled bacon and maple syrup to the cinnamon sugar coating for a sweet and savory combination that’s sure to impress.
Vietnamese-Style Cinnamon Sugar Coating
Mix in some grated coconut and a sprinkle of sesame seeds into the cinnamon sugar mixture for an exotic and crunchy topping.
Churro-Inspired Cinnamon Sugar Coating
Add some cayenne pepper or smoked paprika to the cinnamon sugar mixture to give it a spicy kick, just like traditional churros.
Cardamom Rosewater Cinnamon Sugar
Infuse the cinnamon sugar coating with the warm and aromatic flavors of cardamom and rosewater for a unique and exotic twist on the classic.
Chocolate-Dipped Cinnamon Sugar Coating
Dip the doughnuts in melted chocolate and then sprinkle with cinnamon sugar for a decadent and indulgent treat that’s perfect for special occasions.
Sprinkle a mixture of granulated sugar and cinnamon on top of the cooled doughnuts for added flavor
To give your best cake doughnuts an extra boost, consider adding a crunchy and sweet topping made from a mixture of granulated sugar and cinnamon. This simple yet effective combination can elevate the flavor profile of your doughnuts to new heights.
When sprinkling the sugar-cinnamon mixture on top of your cooled doughnuts, be sure to use the right amount for each individual doughnut. A light dusting is all you need to avoid overpowering the delicate flavors of the doughnut itself.
To make this topping even more effective, consider varying the ratio of sugar to cinnamon. For a more pronounced cinnamon flavor, try using 3 parts sugar to 1 part cinnamon. Alternatively, use an equal proportion of both ingredients for a balanced taste experience.
Another creative variation is to add a pinch of salt to your sugar-cinnamon mixture. This may seem counterintuitive, but the salt helps to balance out the sweetness and enhance the overall flavor of the doughnut.
For a more dramatic presentation, consider using a combination of granulated sugar and brown sugar for your topping. The deeper, richer flavor of the brown sugar pairs perfectly with the sweetness of the granulated sugar and adds depth to the overall taste experience.
Lastly, don’t be afraid to experiment with different types of cinnamon for added complexity in the flavor profile of your doughnuts. Some popular options include Ceylon cinnamon, Saigon cinnamon, or even smoked cinnamon for a unique smoky undertone.
By incorporating these simple yet effective variations into your best cake doughnut recipe, you’ll be sure to impress friends and family with your creativity in the kitchen!
Chocolate frosting
The best cake doughnuts recipe can be taken to a whole new level with creative variations involving chocolate frosting. Here are some ideas:
- Strawberry Shortcake-Style Filling: Infuse the traditional chocolate frosting with sweet strawberry jam and top it off with fresh strawberries.
- Cream Cheese Chocolate Swirl: Combine a tangy cream cheese frosting with a rich, velvety chocolate swirl for a delightful contrast of flavors.
- Espresso Chocolate Chip Filling: Intensify the richness of chocolate by adding a shot of espresso to the frosting and mixing in some dark chocolate chips.
- Raspberry Basil Frosting: Surprise with an unexpected twist by blending fresh raspberries and basil leaves into the chocolate frosting for a refreshing summer treat.
Additional Ideas:
Spicy Mayan Chocolate Filling: Spice up the classic chocolate frosting by adding some cayenne pepper or red pepper flakes to give it an exotic kick.
Matcha Green Tea Frosting: Give the traditional chocolate doughnuts a Japanese twist by using matcha green tea powder to create a unique and refreshing flavor combination.
Creative Presentation:
- Powdered Sugar Dusting: Top off each doughnut with a light dusting of powdered sugar for an elegant finish.
- Fresh Fruit Arrangement: Arrange fresh fruit such as strawberries, blueberries, or raspberries on top of the doughnuts in a creative and visually appealing way.
These creative variations will take your best cake doughnuts recipe to new heights and offer something unique for every taste bud!
Use melted chocolate as a topping, or try adding cocoa powder to the batter for a mochaflavored doughnut
To take your cake doughnuts to the next level, consider these creative variations:
- Use melted chocolate as a topping: Drizzle warm melted chocolate over the cooled doughnuts for an indulgent treat. You can also sprinkle chopped nuts or shredded coconut on top for added texture and flavor.
- Try adding cocoa powder to the batter for a mocha-flavored doughnut: Add 2-3 tablespoons of cocoa powder to the dry ingredients and proceed with the recipe as instructed. This will give your doughnuts a rich, chocolatey flavor that’s perfect for coffee lovers.
- Add some spice to your doughnuts: Mix in some warm spices like cinnamon, nutmeg, or cardamom into the batter for a unique twist on the classic recipe.
- Go fruity with dried cranberries or cherries: Fold in 1/2 cup of dried cranberries or cherries into the batter before frying for a sweet and tangy doughnut that’s perfect for springtime.
- Create a salted caramel doughnut: Mix in some flaky sea salt into the batter and drizzle with caramel sauce after cooling. This will give your doughnuts a sweet and salty flavor combination that’s sure to impress.
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