JIFFY CAKE MIX DONUTS CRACKED
JIFFY CAKE MIX DONUTS PATCH

I completely dunk the doughnuts into the glaze and then let it set on a baking sheet lined with a wire rack. If you aren’t a glazed donut kind of person, jump right in and grab these warm, slightly sweet, pumpkin cake doughnuts.Īnd then, THE GLAZE! It’s a simple combination of powdered sugar, corn syrup, vanilla and hot water. Let them hang out on a paper towel to soak up excess oil. Overcrowding the pan will cause the oil temperature to decrease and you’ll end up with oily donuts. Once you’ve rolled, all that’s left to do is fry them. I’m not letting any of these old-fashioned doughnuts go to waste. I save the inside circles and turned them into cake munchkins. Then all that’s left is rolling out the dough into ½ inch thickness and using a doughnut cutter to cut out the donuts. This is the hardest part, all this waiting. ? It really is a cake that’s been turned into a donut and glazed.Īfter you’ve combined everything, let it sit in the bowl, cover it with plastic wrap and pop it in the refrigerator for an hour. Just like you would do to a cake with sour cream as an ingredient, we add the dry ingredients into the wet ingredients alternating with sour cream. So in a stand mixer, I combined the butter and sugar together, added in the egg yolks, and then the pumpkin puree. Worth it.Ĭombine wet ingredients in another bowl. It’s important to weight out the cake flour to get more accurate results and better donuts. By mixing the dry ingredients together in a bowl – cake flour, baking powder, salt, pumpkin spice, and a teeny tiny hint of nutmeg. Old-fashioned sour cream doughnuts are made the way you would make a cake. Growing up it was nothing but a yeast donut for me, and now, I love the cake doughnut equally as much. But still, the taste of sour cream in a donut, is super fantastic. They are more like a cake, soft and slightly more firm. These old-fashioned doughnuts aren’t ‘yeasty’ and pillowy as a traditional yeast donut. Because EVERYTHING tastes better with a little pumpkin spice, right? Okay. I added in a whole ½ cup of pumpkin puree and huge tablespoon of pumpkin spice to make these sour cream doughnuts extra special for fall. I love when the glaze gets into all the little nooks, soaks up, and gets crunchy.

JIFFY CAKE MIX DONUTS CRACKED

They are cracked on the outside, glazed, and crunchy. These doughnuts are like the old-fashioned cake doughnuts that you get from your favorite bakery or donut shop.

Luckily after the whole fiasco with the hosting, I had a mini stockpile of these old-fashioned sour cream doughnuts to coax me back into everyday life. That’s my week for you so far!Īnyway, on to more pleasant things, like old-fashioned doughnuts with pumpkin puree (and spice!).

JIFFY CAKE MIX DONUTS PATCH

Please know, that we did do some patch work and are trying to get to the root of the problem. I had so many of you contacting me to let me know about the issue (thank you!), and a few of you who were panicked because dinner needed to be out and the recipe wasn’t pulling up! Let me say, I am so sorry! I was able to get recipes to those of you that messaged me on Facebook, but I would also like to apologize to anyone that was trying to access the blog and just couldn’t get on. But yesterday, the site went completely down! And it was at the worst time possible - dinner time. We’ve been having some major technical difficulties with our hosting provider and have been working to get them fixed. How is the week going for you so far? Mines been chewing me up and spitting me out. ? The perfect accompaniment to hot coffee on a chilly fall morning! These donut shop style, glazed old-fashioned doughnuts made with sour cream, pumpkin puree AND spice.

Jiffy cake mix donuts