Ingredients for White Chocolate Cake Doughnuts
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 cup melted white chocolate chips
- 1/2 cup (1 stick) melted unsalted butter
- 1 cup milk
- 1 teaspoon vanilla extract
- Chocolate
- chopped macadamia nuts, for sprinkling
- oil, for frying
- white chocolate glaze, for drizzling
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How to Make White Chocolate Cake Doughnuts
- Preheat your fryer to 375°F (190°C).
- In a large mixing bowl, sift together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs and 1 1/2 cups granulated sugar until light and fluffy.
- Add 1 cup melted white chocolate chips and 1/2 cup (1 stick) melted unsalted butter to the wet ingredients. Whisk until combined.
- Stir in 1 cup milk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough will be soft.
- Cover the bowl and refrigerate the dough for at least 2 hours, or preferably overnight.
- Lightly flour a clean work surface. Turn the dough out onto the surface.
- Roll the dough to 1/2-inch thickness.
- Use a 2 1/2-inch doughnut cutter to cut out the doughnuts.
- Carefully fry a few doughnuts at a time in the preheated oil for about 1 minute per side, or until golden brown and cooked through. Use a thermometer to ensure the oil temperature remains consistent.
- Remove the doughnuts from the fryer and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
- Let the doughnuts cool slightly on the rack.
- While the doughnuts are still warm, drizzle them generously with your favorite white chocolate glaze (recipe below).
- Sprinkle with chopped macadamia nuts immediately after glazing.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
58g
Fat
37g
Carbs
15g
