Foodie Recipe: Milktooth’s Cake Doughnuts

Ilana November Recipe: Milktooth’s Cake Doughnuts

(Editor’s note: The addition of a small amount of sourdough starter gives these doughnuts a great tang, but they’ll still be rich and complex if you leave it out. Letting the dough rest in the refrigerator for a few hours also makes the dough easier to roll out, but you can get good results from using the dough as soon as it’s mixed.)


  • 5 1/4cups all-purpose flour
  • 1 1/2 cup barley or whole-wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoons salt, divided
  • 3/4 teaspoon nutmeg
  • 2 cups sugar, divided
  • 4 tablespoons butter, melted and cooled
  • 2 eggs plus 1 egg yolk
  • 2 cups sour cream
  • 1/2 cup sourdough starter, optional (instructions can be found online or at A Couple Cooks)
  • 1 tablespoon cinnamon
  • 2 quarts canola or peanut oil, for frying


  1. Whisk together all-purpose flour, barley flour, baking soda, baking powder, 1 1/2 teaspoons salt, and nutmeg in a large bowl and set aside. Mix 1 cup sugar, cinnamon, and 1 teaspoon salt in a small bowl and whisk to combine.
  2. Place remaining 1 cup sugar and melted butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed to combine. Add eggs and yolk and beat until they are fully incorporated. Add sour cream and sourdough starter if you are using it and mix until combined. Add the flour mixture and beat until just incorporated. Cover with plastic wrap and let rest in refrigerator for at least four hours or overnight. (Note: if pressed for time, skip to step 3).
  3. Place dough on a lightly dusted counter. Using a rolling pin, roll the dough out until it’s about a half-inch thick. Using a large biscuit cutter, stamp out as many doughnuts as you can. Using a small, punch out holes in doughnuts. Discard scraps.
  4. Heat oil in a large heavy pot to 375 degrees. Carefully place a few doughnuts in the oil to fry, making sure not to crowd the pot. Fry on each side until they are golden brown, 2–3 minutes per side, turning doughnuts with chopsticks or a slotted spoon. Remove doughnuts to a plate lined with paper towels. Toss warm doughnuts in cinnamon sugar. Serve immediately or at room temperature.