This recipe file is a premium professional cake-donut system, not a single blog recipe. Built on real bakery formulas with precise mixing, frying, and finishing guidance, it’s designed for accuracy, repeatability, and clean results whether you’re producing at home or for service.
These recipes are metric-first for reliability; volume conversions are included in parentheses as a courtesy. All testing was done by weight.
WHAT YOU’LL RECEIVE
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included in parentheses
Mixing cues, fryer setup, and finishing workflow written for professional polish
RECIPES INCLUDED
Cake Donut Dry Mix (add-water-only base you can scale and flavor)
Buttermilk Old-Fashioned Cake Donut
Sour Cream Old-Fashioned Cake Donut
DRY MIX CUSTOMIZATIONS
How to convert the base into:
A buttermilk old-fashioned dry mix
A sour cream old-fashioned dry mix
A fresh-ingredient version (with eggs and shortening)
GLAZES & FLAVOR VARIATIONS
Foundational vanilla glaze with variations for blueberry, chocolate, crackly, and thick-set finishes
Professional glazing-while-warm timing so the set is glossy, even, and clean
GUIDES & PROFESSIONAL NOTES
Texture tuning: hydration ranges, tenderness vs. structure, clean “break” on the old-fashioned rings
Frying: oil choices and blending, target temps and recovery, visual steam cues, clean color development
Mixing: correct dough temperature, calculating water temperature, ideal stand-mixer speeds and times
Shaping: hand-cutting and rolling guidance; depositor consistency cues (if using a cake-donut depositor)
Production: small- and large-batch planning, holding, storage, and freezing
Ingredient science: what each component does and how to adjust it for flavor or texture goals
EQUIPMENT & SETUP
Written and tested on a stand mixer (KitchenAid in development); cues are texture-first so you can adapt to your mixer brand
Fryer options for consistent results (electric fryer, thermostat-controlled deep fryer, or heavy Dutch oven)
Always use a reliable thermometer to maintain oil temperature
TEXTURE, FLAVOR & FRY PROFILE
Interior: soft, fine, and tender with clean rise and defined “split” on old-fashioned styles
Exterior: even, light-crisp crust that holds glaze without turning greasy
Flavor: balanced bakery sweetness; easily tuned for vanilla, chocolate, blueberry, and more
SKILL LEVEL & EXPECTATIONS
This is a professional-style resource. Expect a short learning curve while you dial in hydration, handling, and your specific fryer. You’ll flour your surface, cutters, and scraper generously; you’ll watch texture cues instead of relying only on minutes. That’s how real donut shops do it—and it’s how you’ll achieve shop-quality donuts at home or in your cottage bakery.
WHY METRIC MATTERS
Formulas are built in grams for scaling and consistency. Volume is included as a courtesy; if you scale beyond what’s printed, use a trusted conversion and keep your eye on the texture cues provided.
IMPORTANT NOTES
Fried dough only; not tested for baking.
Digital file only; no physical product is shipped.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended.
SUPPORT & COMMUNITY
Have questions about brands, substitutions, or scaling? Join Carter’s Bakeshop Group to post photos, compare notes, and get help—your questions help the whole community.
USAGE & LICENSING
By purchasing, you agree not to resell, redistribute, or publicly post the recipes (including excerpts, “secret ingredients,” or formula percentages) on social media or elsewhere. Thank you for supporting my work and keeping these formulas within the Carter’s Bakeshop community.
This recipe file is a premium professional cake-donut system, not a single blog recipe. Built on real bakery formulas with precise mixing, frying, and finishing guidance, it’s designed for accuracy, repeatability, and clean results whether you’re producing at home or for service.
These recipes are metric-first for reliability; volume conversions are included in parentheses as a courtesy. All testing was done by weight.
WHAT YOU’LL RECEIVE
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included in parentheses
Mixing cues, fryer setup, and finishing workflow written for professional polish
RECIPES INCLUDED
Cake Donut Dry Mix (add-water-only base you can scale and flavor)
Buttermilk Old-Fashioned Cake Donut
Sour Cream Old-Fashioned Cake Donut
DRY MIX CUSTOMIZATIONS
How to convert the base into:
A buttermilk old-fashioned dry mix
A sour cream old-fashioned dry mix
A fresh-ingredient version (with eggs and shortening)
GLAZES & FLAVOR VARIATIONS
Foundational vanilla glaze with variations for blueberry, chocolate, crackly, and thick-set finishes
Professional glazing-while-warm timing so the set is glossy, even, and clean
GUIDES & PROFESSIONAL NOTES
Texture tuning: hydration ranges, tenderness vs. structure, clean “break” on the old-fashioned rings
Frying: oil choices and blending, target temps and recovery, visual steam cues, clean color development
Mixing: correct dough temperature, calculating water temperature, ideal stand-mixer speeds and times
Shaping: hand-cutting and rolling guidance; depositor consistency cues (if using a cake-donut depositor)
Production: small- and large-batch planning, holding, storage, and freezing
Ingredient science: what each component does and how to adjust it for flavor or texture goals
EQUIPMENT & SETUP
Written and tested on a stand mixer (KitchenAid in development); cues are texture-first so you can adapt to your mixer brand
Fryer options for consistent results (electric fryer, thermostat-controlled deep fryer, or heavy Dutch oven)
Always use a reliable thermometer to maintain oil temperature
TEXTURE, FLAVOR & FRY PROFILE
Interior: soft, fine, and tender with clean rise and defined “split” on old-fashioned styles
Exterior: even, light-crisp crust that holds glaze without turning greasy
Flavor: balanced bakery sweetness; easily tuned for vanilla, chocolate, blueberry, and more
SKILL LEVEL & EXPECTATIONS
This is a professional-style resource. Expect a short learning curve while you dial in hydration, handling, and your specific fryer. You’ll flour your surface, cutters, and scraper generously; you’ll watch texture cues instead of relying only on minutes. That’s how real donut shops do it—and it’s how you’ll achieve shop-quality donuts at home or in your cottage bakery.
WHY METRIC MATTERS
Formulas are built in grams for scaling and consistency. Volume is included as a courtesy; if you scale beyond what’s printed, use a trusted conversion and keep your eye on the texture cues provided.
IMPORTANT NOTES
Fried dough only; not tested for baking.
Digital file only; no physical product is shipped.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
A digital scale is strongly recommended.
SUPPORT & COMMUNITY
Have questions about brands, substitutions, or scaling? Join Carter’s Bakeshop Group to post photos, compare notes, and get help—your questions help the whole community.
USAGE & LICENSING
By purchasing, you agree not to resell, redistribute, or publicly post the recipes (including excerpts, “secret ingredients,” or formula percentages) on social media or elsewhere. Thank you for supporting my work and keeping these formulas within the Carter’s Bakeshop community.
