Old Fashioned Donuts
User Reviews
5
Old Fashioned Donuts
Description
The dough combines softened butter, sugar, and egg yolks creamed together before incorporating sour cream for moisture and richness. Baking powder and salt provide leavening and flavor, and optional cornstarch yields a softer crumb. Flour is mixed in gradually until a sticky dough forms, which is then chilled for several hours or up to three days to firm up and improve handling.
Frying in hot oil until golden brown creates a contrast in textures with a crispy outside and tender inside. Once fried, the donuts are dipped in a glaze made from powdered sugar, milk, and vanilla extract, coating them in a sweet, smooth finish that complements the rich dough.
This recipe is adapted from a traditional church cookbook and is designed to be approachable while honoring classic donut characteristics. The refrigeration step is important for dough consistency and shaping before frying.
Ingredients
DONUTS
- 1/4 cup butter softened to room temperature, unsalted
- 1 cup granulated sugar
- 4 large egg yolks only, yolk
- 1 1/2 cups sour cream full fat works best
- 3 tsp baking powder
- 1 1/2 tsp kosher salt
- 2 Tbsp cornstarch (optional - gives the donuts a softer texture inside)
- 4 cups all-purpose flour
GLAZE
- 1 1/2 cups powdered sugar sifted or whisked to remove any lumps
- 1/4 cup milk
- 1 1/2 tsp vanilla extract
Instructions
MAKE THE DOUGH
- To a large mixing bowl, add butter, sugar, and egg yolks, then use mixer to cream until pale yellow.
- Add sour cream and mix until blended. Mix in baking powder and salt.
- To another mixing bowl, add flour and cornstarch, whisking to combine well. Add flour mixture, about a cup at a time, mixing between each addition, until combined and no flour streaks remain. Dough will be pretty sticky.
CHILL THE DOUGH
- Lightly spray the mixing bowl that had the flour in it with nonstick cooking spray, then line with plastic wrap. This is so the plastic wrap doesn't scoot around on you in the bowl.
- Transfer dough to plastic wrap and fold excess wrap over the top of the dough. Place in the refrigerator for at least 3 hours (or up to 3 days).
PREPARE THE FRYING AREA
- Line a baking sheet with paper towels and top with a wire cooling rack. Set aside, on the counter next to your stove.
- Add oil to a heavy bottomed pot (a dutch oven works great here) and heat over MED heat until it reaches 365°F.
ROLL AND CUT DONUTS
- While oil is heating up, lightly flour a work surface (I use my counter), and turn out the donut dough and remove plastic wrap. Lightly flour the top of the dough and roll out until about 1/2 inch thick.
- Use a donut cutter (or 3 inch biscuit cutter and 3/4-1 inch wide (at the base) piping tip), and cut out donut shapes. Brush any excess flour off the donuts.
FRY DONUTS
- Carefully drop the donuts, a few at a time into the hot oil. Fry about 1-2 minutes, or until golden brown and cooked through.
- Transfer cooked donuts to prepared wire rack, and cool.
- If frying donuts holes, they'll only need to fry about a minute per side. Transfer to rack and cool.
MAKE THE GLAZE/GLAZE THE DONUTS
- To make the glaze, add powdered sugar, milk, and vanilla to small bowl and whisk until creamy and smooth.
- Dip each donut about halfway into the glaze, rotating right and left to coat. Flip donut over and repeat with the other side.
- Return to wire rack so the glaze can set.
Notes
- Chill the dough at least 3 hours or up to 3 days to make shaping easier.
- Use a heavy bottom pot or Dutch oven for even oil temperature during frying.
- The optional cornstarch can be omitted but helps create a softer interior texture.
- Fry on medium heat to ensure donuts cook evenly without burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 241mg | 10% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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