Recipe & Video
Old Fashioned Donuts
Ingredients
For the donuts
- 1 cup (200 g) sugar
- 4 large egg yolks
- 1/4 cup (2 oz) unsalted butter, softened
- 1 1/2 cups (12 fl oz) sour cream (full fat)
- 4 cups (520 g) all-purpose or pastry flour
- 3 tsp baking powder
- 2 tsp kosher salt (or 1 tsp fine salt)
- 1-2 quarts of frying oil, such as canola*
Vanilla Glaze
- 3 cups powdered sugar
- 3-4 tablespoons milk
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl or bowl of stand mixer fitted with the paddle attchment, cream together the sugar, egg yolks and butter for 4 minutes until pale in color.
- Beat in the sour cream
- In a medium bowl, whisk together the flour, baking powder, and salt (and cocoa powder if making chocolate).
- Slowly add the flour, about 1/4 cup at a time until a thick dough is formed.
- Grease or butter a large bowl. Scrape dough into a rough ball and place into bowl. Cover with plastic and chill for at least 3 hours or over-night.*
- In a dutch oven or deep, heavy-bottom pan, heat oil. Oil should be at least 1 1/2-2 inches deep, amount you need will vary. Use a candy thermometer and bring oil to 340F.
- While oil is heating, flour counter and roll out dough to 1/2 inch thick. Take care to make sure the dough is evenly rolled out. Continue to flour under dough and on top, just as much as you need to keep dough from sticking.
- Cut out donuts using a 3-4 inch round cutter and 1 inch smaller cutter to cut out center. Set aside cut out donuts and donut holes. Reroll scraps.
- Optional step: use a sharp knife or lame to lighly score the tops of the donuts. I like to make a square shape. This will make a controlled burst on top. You can skip this stip and allow the donutes to open on their own.
- When oil reaches temperature, carefully slip 3-4 donutes into the hot oil. (you can use your slotted spoon or skimmer to lower them in as well. Make sure to only fryer as many donuts at once as will comfortably fit in your pot. My 7 quart dutch oven fits 4.
- Fry for 45 seconds on one side, flip, fry for 45 seconds. Continue flipping every 30 seconds until donuts are a nice golden color. If you are keep your temperature near 340F, this should take about 3 turns per side. Remove to a rack or paper-towel lined pan with a slotted spoon or skimmer.
- Fry all the donuts in the manner. Fry the holes separately, they won't need as long in the oil.
- Make glaze by whisking together powdered sugar, milk and vanilla until perfectly smooth. Ajust thickness by adding more milk or more powdered sugar. It should be pretty thin for a classic glaze.
- When donuts are cool enough to handle, dip in glaze. Allow to cool enough to set. Enjoy.
Notes:
*Frying oils are those with a neutral flavor and high smoking point: peanut oil, soybean oil, vegetable oil, safflower oil, canola oil, corn oil, cottonseed oil, or sunflower oil.
For chocolate donuts, replace 1/2 cup of flour with 1/2 cup of unsweetened cocoa powder, preferably dutch processed.
Dough will hold in the fridge for up to 4 days.
Donuts are best eaten fresh, but will keep for 3 days in an air-tight container.
