Old Fashioned Donuts Recipe.
Old-Fashioned Donuts are coated in glaze and taste just like the cakey ones at your favorite bakery!
No yeast makes this recipe quicker and easier.
INGREDIENTS NEEDED
Cake flour: cake flour has lower protein content than all-purpose flour, so it will yield light and delicate old fashioned donuts.
Butter: I recommend using unsalted butter since the dough has added salt. Salted butter is not consistent between various brands, so it’s best to use unsalted butter. The butter needs to be at room temperature as well so it can cream easily.
Egg yolks: using just the egg yolks adds richness to the donuts.
Sour cream: adding sour cream to the batter helps thicken the dough and adds moisture to the donuts.
Powdered sugar: the powdered sugar sweetens and thickens the glaze.
FAQS
CAN I MAKE THIS AHEAD OF TIME?
You can make the dough for these old fashioned donuts a day ahead of time and leave it wrapped in the fridge. You can also freeze the dough for another day. Simply thaw the dough in the refrigerator overnight before using.
CAN I FREEZE FRIED DONUTS?
You can freeze these old time donuts before or after glazing them. Allow them to cool to room temperature and wrap them individually in plastic wrap before transferring them to a freezer-safe bag. Freeze for up to three months.
CAN I BAKE THIS?
I don’t recommend baking this particular recipe.
HERE ARE SOME RECIPES YOU CAN TRY ON:
EQUIPMENT
Mixing bowl
Electric or stand mixer
3-inch and 1-inch round cookie cutters
Dutch oven or large pot
Deep-fry thermometer
Spider or slotted spoon
Wire rack
Baking Sheet
DIRECTIONS ON HOW TO MAKE OLD FASHIONED DONUTS RECIPE
For the Donuts:
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 for about 1 minute.
Add the egg yolks. Beat on medium speed until light and fluffy for about 2 minutes. Add the sour cream and beat until well combined.
In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated.
Transfer 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, turn 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. Place the donuts and holes on the parchment-lined tray.
Carefully place donuts in the hot oil. Fry for 2 minutes. Flip and fry for another 2 minutes.
Flip one more time and fry until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Repeat the process
For the Glaze
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.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
Cake flour: cake flour has lower protein content than all-purpose flour, so it will yield light and delicate old fashioned donuts.
Butter: I recommend using unsalted butter since the dough has added salt. Salted butter is not consistent between various brands, so it’s best to use unsalted butter. The butter needs to be at room temperature as well so it can cream easily.
Egg yolks: using just the egg yolks adds richness to the donuts.
Sour cream: adding sour cream to the batter helps thicken the dough and adds moisture to the donuts.
Powdered sugar: the powdered sugar sweetens and thickens the glaze.
Instructions
For the Donuts:
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 for about 1 minute.
Add the egg yolks. Beat on medium speed until light and fluffy for about 2 minutes. Add the sour cream and beat until well combined.
In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated.
Transfer 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, turn 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. Place the donuts and holes on the parchment-lined tray.
Carefully place donuts in the hot oil. Fry for 2 minutes. Flip and fry for another 2 minutes.
Flip one more time and fry until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Repeat the process
For the Glaze
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.