Homemade Funfetti Cake Donut

You can never have too many side dish recipes, so give Homemade Funfetti Cake Donut a try. This recipe serves 9 and costs 94 cents per serving. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 383 calories. 319 people have made this recipe and would make it again. If you have vanillan extract, water, milk, and a few other ingredients on hand, you can make it. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes around 1 hour. With a spoonacular score of 33%, this dish is not so great. If you like this recipe, take a look at these similar recipes: Funfetti Almond Cherry Donut Cupcakes, Homemade Funfetti Cake, and Homemade Funfetti Cake.

Servings: 9

Preparation duration: 50 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tablespoon baking powder

1 egg, lightly beaten

2½ cups all-purpose flour

½ cup granulated sugar

3-4 tablespoons heavy whipping cream

½ cup milk (I used 2%)

2 cups powdered sugar, sifted

½ teaspoon salt

¼ cup sprinkles

additional sprinkles

½ teaspoon pure vanilla extract

2 teaspoons pure vanilla extract

vegetable oil, for frying

2 tablespoons hot water

Equipment:

bowl

rolling pin

deep fryer

spatula

frying pan

pot

Cooking instruction summary:

In a large bowl, combine the flour, sugar, baking power and salt. Make a well in the center, then add the milk, egg and vanilla. Stir the batter, just until almost combined. Add in the sprinkles and stir just until combined. The dough will be sticky. Cover the bowl and refrigerate for 30 minutes. (You could probably skip the refrigerating if you really need to, but the dough is much easier to roll out if it is cold.)Heat 2-3 inches of oil in a heavy pot or deep fryer to 375F.While the oil is heating, generously dust a work surface with flour. Using a spatula, turn the dough out onto the flour. Sprinkle some more flour on top. Using a rolling pin or floured hands, roll the dough out to about thick. Use a donut cutter or 2 different sized circle cutters to cut out the donuts. Re-roll the scraps as needed, but try not to mess with the dough too much, as the donuts will become tougher the more you mess with the dough.When the oil is hot, add a few of the donuts to the oil. Be careful not to overcrowd the pan. Fry until they are golden brown, flipping as needed, 1-2 minutes per side. (If they get brown faster than that, turn the heat down, and if it is taking longer, turn the heat up.) Remove to a paper-towel lined plate to let the donuts drain and cool off.To make the glaze, place the powdered sugar in a bowl and stir in 3 tablespoons of cream, the hot water and the vanilla. If needed, add more cream until the glaze is thin enough to dip the donuts in, but thick enough to stick to the top. (I like to make the glaze thicker for the donuts, but I thinned it out for the donut holes and completely covered them in glaze.) Dip the tops of the donuts in the glaze, then dip in sprinkles. Let the glaze harden before serving, about 15 minutes.

 

Step by step:


1. In a large bowl, combine the flour, sugar, baking power and salt. Make a well in the center, then add the milk, egg and vanilla. Stir the batter, just until almost combined.

2. Add in the sprinkles and stir just until combined. The dough will be sticky. Cover the bowl and refrigerate for 30 minutes. (You could probably skip the refrigerating if you really need to, but the dough is much easier to roll out if it is cold.)

3. Heat 2-3 inches of oil in a heavy pot or deep fryer to 375F.While the oil is heating, generously dust a work surface with flour. Using a spatula, turn the dough out onto the flour. Sprinkle some more flour on top. Using a rolling pin or floured hands, roll the dough out to about thick. Use a donut cutter or 2 different sized circle cutters to cut out the donuts. Re-roll the scraps as needed, but try not to mess with the dough too much, as the donuts will become tougher the more you mess with the dough.When the oil is hot, add a few of the donuts to the oil. Be careful not to overcrowd the pan. Fry until they are golden brown, flipping as needed, 1-2 minutes per side. (If they get brown faster than that, turn the heat down, and if it is taking longer, turn the heat up.)

4. Remove to a paper-towel lined plate to let the donuts drain and cool off.To make the glaze, place the powdered sugar in a bowl and stir in 3 tablespoons of cream, the hot water and the vanilla. If needed, add more cream until the glaze is thin enough to dip the donuts in, but thick enough to stick to the top. (I like to make the glaze thicker for the donuts, but I thinned it out for the donut holes and completely covered them in glaze.) Dip the tops of the donuts in the glaze, then dip in sprinkles.

5. Let the glaze harden before serving, about 15 minutes.


Nutrition Information:

Quickview
383k Calories
4g Protein
5g Total Fat
79g Carbs
3% Health Score
Limit These
Calories
383k
19%

Fat
5g
8%

  Saturated Fat
3g
22%

Carbohydrates
79g
26%

  Sugar
51g
57%

Cholesterol
26mg
9%

Sodium
146mg
6%

Alcohol
0.38g
2%

Get Enough Of These
Protein
4g
9%

Selenium
14µg
20%

Vitamin B1
0.28mg
19%

Folate
66µg
17%

Phosphorus
153mg
15%

Vitamin B2
0.23mg
14%

Manganese
0.25mg
12%

Vitamin B3
2mg
10%

Iron
1mg
10%

Calcium
84mg
9%

Potassium
202mg
6%

Fiber
0.97g
4%

Copper
0.06mg
3%

Vitamin B5
0.29mg
3%

Magnesium
10mg
3%

Zinc
0.38mg
3%

Vitamin A
121IU
2%

Vitamin D
0.31µg
2%

Vitamin B12
0.11µg
2%

Vitamin B6
0.03mg
2%

Vitamin E
0.19mg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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