Old Fashioned Donuts
User Reviews
5
Old Fashioned Donuts
Description
This recipe for Old Fashioned Donuts calls for mixing cake flour, baking powder, salt, and nutmeg to create a lightly spiced dry mixture. The wet ingredients include granulated sugar beaten with butter, egg yolks, and sour cream. After combining all, the dough is refrigerated until firm. The chilled dough is rolled and cut into rounds, then deep-fried at around 335°F. Proper oil temperature is essential to ensure the donuts cook through without being greasy or burnt.
The frying process produces donuts with golden, crisp exteriors and a moist, soft interior. After frying, the donuts are glazed with a mixture of confectioners’ sugar, water, vanilla, and salt while warm to produce a thin, crackly sweet coating that adheres well to the surface.
Attention to the right flour measurement, oil temperature, and frying in batches prevents common issues like dense textures, greasy donuts, or missing the characteristic glaze finish. The recipe suggests alternatives for donut hole cutters and emphasizes the importance of applying glaze at the right temperature to achieve the classic look.
Ingredients
For the Donuts:
- 3 cups cake flour (360g)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅔ cup granulated sugar (133g)
- 4 tablespoons butter room temperature (57g)
- 3 large egg yolk
- 1 cup sour cream (240g)
- canola oil for frying
For the Glaze:
- 2½ cups confectioners’ sugar (300g)
- 5 tablespoons water
- ½ teaspoon vanilla
- pinch salt
Instructions
For the Donuts:
- In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined, about 1 minute. Add the egg yolks. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sour cream and beat until well combined.
- Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated. Scrape the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.
- Fill a large heavy-bottomed pot with oil 2 inches deep. Place over medium heat until a deep-fry thermometer registers 335F. Line a large baking sheet with a paper bag or paper towels.
- While the oil is heating, invert the chilled dough onto a well-floured surface. Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cookie or biscuit cutter dipped in flour, cut circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch round cutter. (The large end of a piping tip works great, too!) Place the donuts and holes on the parchment-lined tray.
- Carefully place 2 to 3 donuts in the hot oil at a time. Fry for 2 minutes. (They will sink to the bottom at first but should float in about 5 to 10 seconds.) Flip and fry for another 2 minutes. Flip one more time and fry for 30 to 60 seconds or until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Adjust the heat as necessary to keep the oil between 330F and 340F.
For the Glaze:
- While the donuts are warm, sift the confectioners’ sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.
- Dip the craggy top of each donut in the glaze. Place on a wire cooling rack, glaze side up, and let cool for a few minutes. Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to 3 days.
Notes
- Measure flour with a scale or by fluffing and leveling to avoid dry or sticky dough.
- Maintain oil temperature at 335°F for even frying and to prevent tough or greasy donuts.
- Fry donuts in small batches to keep oil temperature stable and allow room for donut expansion.
- Glaze while donuts are warm but not too hot to ensure the glaze sticks and cracks properly.
- Use enough oil depth in the pot to allow donuts to float and cook evenly.
- If lacking a 1-inch cookie cutter for donut holes, the base of a large pastry tip works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 320mg | 13% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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