Glazed Cake Doughnuts
It’s hard to achieve a moist cake doughnut, but with the use of Sara Lee® All Butter Pound Cake slices, this doughnut is moist and tender.
Ingredients
- 3 slices Sara Lee® All Butter Original Pound Cake
- 1 whole egg
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 cup sweetened condensed milk
- 1 1/4 cups all-purpose flour
- 1 nonstick doughnut pan
For the doughnut glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup milk
Preparation
Using a food processer, place the pound cake slices in a pulse until crumbly. In medium size mixing bowl, whisk together all the remaining ingredients including the pound cake crumbs to incorporate. Lightly spray the nonstick doughnut pan with vegetable oil and spoon the batter in halfway up the sides. Bake the doughnuts at 350°F for 10 minutes for small doughnuts and 14-20 minutes for larger doughnuts. Let the doughnuts completely cool before glazing.
In a small bowl, whisk together the powdered sugar and milk until smooth. Place all the cooled doughnuts on a wire rack (cooling rack) and pour the glaze over the doughnuts, letting the glaze drip down the sides.
