Golden Memories: Vintage Canadian Buttermilk Cake Doughnuts 🍩

Sure thing! Here’s the recipe for the nostalgic Cake Doughnuts from 1972, a cherished Canadian treat that brings back memories of high school days spent savoring these delectable delights, passed down from generation to generation:

Cake Doughnuts 1972 🍩

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Yield: Makes 30 doughnuts

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Ingredients:

• 1/2 cup white sugar
• 1 teaspoon salt
• 1 egg
• 1/2 cup canola oil
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda

Instructions:

1. Combine Sugar and Salt: In a large bowl, combine the white sugar and salt, ensuring an even distribution of sweetness and flavor.

2. Add the Egg: Stir in the egg, incorporating it well into the sugar mixture, creating a smooth consistency.

3. Mix in Wet Ingredients: Add the canola oil, buttermilk, and vanilla extract to the bowl, blending them thoroughly with the sugar and egg mixture, creating a creamy base for your doughnuts.

4. Sift Dry Ingredients: Sift together the all-purpose flour, baking powder, and baking soda, ensuring they are well combined and free of any lumps.

5. Gradually Incorporate Dry Ingredients: Add the sifted dry ingredients to the wet mixture in four or five portions, mixing each portion thoroughly into the wet ingredients before adding the next, ensuring a smooth and homogenous dough.

6. Knead the Dough: Transfer the dough onto a lightly floured surface and knead gently until it reaches a soft yet workable consistency, ensuring it’s not too sticky but still pliable.

7. Roll Out the Dough: Roll out the dough to a thickness of about 1/2 inch, using a rolling pin to achieve an even surface.

8. Cut the Dough: Use a doughnut cutter to cut out doughnut shapes from the rolled-out dough, ensuring each piece is uniform in size for even cooking.

9. Fry the Doughnuts: Heat up oil in a deep fryer to a temperature of 370 degrees Fahrenheit (or until a bread cube fries in 60 seconds), ensuring the oil is hot enough for quick and crispy frying.

10. Fry Until Golden Brown: Carefully place the doughnuts into the hot oil, frying them until they turn a beautiful golden brown color, making sure to turn them once during the frying process to ensure even cooking.

11. Drain and Cool: Once fried to perfection, remove the doughnuts from the oil and drain them on paper towels to remove any excess oil, allowing them to cool slightly before serving.

12. Add Finishing Touches: Dust the cooled doughnuts with icing powder for a classic touch, or indulge your sweet tooth by making a butter icing glaze to drizzle over the top, adding a deliciously decadent finish to these timeless treats.

13. Serve and Enjoy: Serve your freshly made Cake Doughnuts 1972 to your family and friends, relishing in the nostalgia and joy that comes with sharing these beloved Canadian classics, passed down through the years with love and tradition.

So there you have it, a step-by-step guide to recreating the magic of Cake Doughnuts 1972, a delightful taste of nostalgia that’s sure to bring smiles to everyone lucky enough to enjoy them!