How to Make Old Fashioned Donutes

Tessa'southward Recipe Rundown...

Taste: The little flake of nutmeg combined with the sour cream and sugariness glaze makes these doughnuts sense of taste just like the ones at your favorite bakery, if not amend!
Texture: Slightly crunchy on the outside, cakey and soft on the inside. All the fiddling cracks in these doughnuts only soak up the shiny, crackled glaze.
Ease: There'due south no yeast in this recipe and then you tin can have these doughnuts IN YOUR MOUTH in a piddling more than than an hour from start to finish.
Pros: I think the pros are inherently implied, they're doughnuts!
Cons: Deep fried sugary goodness ain't too skilful for your diet.
Would I make this again? Yes, whenever I'm peckish these old-fashioned block doughnuts I'll whip this recipe out.

I take huge sweet molar cravings on the regular. Can you relate?

When I get a doughnut craving, it'south intense. A lot of doughnut shops brand pretty bland and greasy doughnuts that leave a weird residue on your tongue, at least that's been my experience.

There's a few local shops that I LOVE, but I rarely accept an excuse to make a trip to one of them. This recipe honestly takes nigh the same amount of time that it takes to bulldoze across town to my favorite bakery, so it'due south kind of perfect. Plus, if you only eat doughnuts when you make them from scratch, you tin can't really go overboard correct? That'southward my logic at to the lowest degree.

These Sometime-Fashioned Sour Foam Doughnuts are just like the old-fashioned cake doughnuts from the bakery. They're kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking upward the thick, shiny, crackled coat. Nosotros completely douse the doughnuts in that glaze in the recipe, and information technology's amazing. The inside is soft and cakey with a more than house bite than yeast doughnuts. Plus yous can't beat sour cream, information technology's proficient with just nigh everything.

I don't always prefer old-fashioned cake doughnuts to yeast doughnuts, only when I exercise this is absolutely the recipe I use. You can't beat how much less time these take than yeast doughnuts, too.

Old-Fashioned Sour Cream Doughnuts Recipe Tips

ane. Employ a scale to weigh your ingredients

Using a calibration is a smart thought for this recipe. Any problems I hear nigh the dough being too dry or sticky are probable due to inaccurate measuring! If you doughnuts aren't as fluffy and lite as you lot'd like, it'due south due to compacting too much flour into your measuring cup. Yous tin can larn more nigh how to measure flour the Right way here.

two. Use Existent bleached cake flour

This is a must for the recipe. Purchased cake flour volition yield low-cal and frail doughnuts like the ones from the bakery. DIY substitutions don't really cutting it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like Rex Arthur Flour) won't absorb as much moisture and you may terminate upward with doughnuts that crumble while frying. Y'all can acquire more than about cake flour here.

3. This recipe is FRIED

Aye, you must fry this recipe. It was specifically designed to be fried and not baked, just trust me on that. USE FRESH OIL. It goes rancid quickly, often before the date on the bottle. If it has *whatever* unpleasant smell, don't apply it. Your doughnuts won't sense of taste skillful.

I don't personally own an air fryer but recently had a reader message me that she had success air-frying this recipe.

My Favorite Doughnut Tools:

The links below are chapter links.

For the donuts:

• 2 one/iv cup (255 grams) cake flour
• 1 1/two teaspoons blistering powder
• 1 teaspoon table salt
• 1/two teaspoon ground nutmeg
• 1/2 loving cup (100 grams) saccharide
• 2 tablespoons (29 grams) butter, at Cool room temperature
• 2 large egg yolks
• 1/2 cup (113 grams) sour cream
• Canola oil, for frying

For the glaze:

• 3 1/2 loving cup (350 grams) powdered carbohydrate, sifted
• 1 one/2 teaspoons corn syrup
• 1/4 teaspoon common salt
• i/two teaspoon vanilla extract
• i/3 cup hot water

For the donuts:

1. In a basin, sift together the cake flour, baking powder, common salt, and nutmeg.

2. In the bowl of a stand up mixer fitted with a paddle zipper, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing basin in 3 additions, alternating with the sour cream, ending with the flour.

3. Mix for xxx seconds on low speed or until the dough is smooth but slightly sticky. You lot want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably viscous, add actress flour i tablespoon at a fourth dimension (especially if you alive in a warm & boiling climate).

4. Cover with plastic wrap and chill for one hour, or until firm.

5. On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized beige cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. Yous should become well-nigh 12 doughnuts and holes. If the dough gets too loose, sticky, or greasy at any point render to the fridge to firm before continuing. Refrigerate while you oestrus the oil then the dough is slightly cold when it chips.

6. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about two minutes, being careful not to let them burn down. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let bleed on a paper bag to soak up the excess grease.

For the glaze:

1. Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a canvass pan to catch any excess glaze. Let sit down for 20 minutes until glaze is set. Doughnuts are best served the solar day they are fabricated but may be store in an air tight container at room temperature for a few days.

Some readers have complained that one/ii teaspoon nutmeg was besides much. Nutmeg is a crucial flavor component to whatever doughnut, just if you don't like the taste reduce information technology to 1/4 teaspoon or omit information technology altogether.

From Paw Forged Doughnuts via Completely Delicious

Almost Tessa...

I share trusted blistering recipes your friends will Honey alongside insights into the science of sweets. I'one thousand a professionally trained chef, cookbook writer, and cookie queen. I love to write about all things sugariness, carb-y, and homemade. I live in Phoenix, Arizona (hence the web log proper noun!)

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