Old fashion donuts are my absolute favorite of all donuts. Which if you read my last post, it's extremely difficult to make that decision because I adore donuts in all forms. I think I like them because they have a little more heft. I eat one and feel full & satisfied. The glaze suctions to every nook and cranny and makes them extra delectable.
I have these pictures with only a classic thin vanilla glaze, however I had leftover chocolate glaze from my cake donut testing and topped a few with the chocolate too. Let me tell you, when that chocolate glaze hardened on top of the donuts....oh my word. This was the closest to real donut shop donuts so far! I got this recipe from a donut place called Top Pot. They have a cookbook which I just ordered and so excited to check out! So I figure the best recipes to test are ones that come from an actual donut shop, right??
Ok so my Official Rating of this recipe is: 8 1/2
It's not total perfection, but it is so close and I absolutely LOVED this recipe! (I'm a tough grader)
My comments about these donuts: Overall texture is as it should be. Slightly dense, moist, flaky, sugary, fabulous. They need to be eaten at room temp, not hot. In fact, my mom, grandmother & I just split the last donut tonight (and I made them 4 days ago) and they were just as DELICIOUS!! Substituting any ingredients WILL effect the end result. It may not be bad, but even substituting butter for the shortening really does make a slight difference! So just remember that. They easily last 3-4 days without losing much integrity. The vanilla glaze was perfect and super simple! Here's my chocolate glaze recipe if you need it again. I recommend glazing all donuts in vanilla then adding any chocolate or other glaze you like afterwards. Something about that thin glaze coating the donut that adds to the texture and flavor....Mmmmmm...
So try it out for yourself! (donut holes rock, by the way)
Glazed Sour Cream Old Fashion Donuts (about 1 dozen, plus donut holes)
Recipe from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
From Chronicle Books, September 2011
(Top them with Vanilla Glaze when they’re piping hot!)
For Donuts:
2 1/4 cups cake flour, plus more for rolling and cutting
1 1/2 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
1/2 cup sugar
2 tbsp shortening, trans-fat-free preferred
2 large egg yolks
2/3 cup sour cream
Canola or Vegetable oil, for frying
For Vanilla Glaze:
(Enough for 1 dozen cake or ring-shaped doughnuts)
3 1/2 cups confectioners’ sugar, sifted
1 1/2 tsp light corn syrup
1/4 tsp iodized salt
1/2 tsp vanilla extract
1/3 cup plus 1 tbsp hot water, plus more if needed
First, make the glaze: Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time.
Cover glaze with plastic wrap touching the top glaze so it doesn't dry out while you are making the donuts. Set aside
Next up, the donuts!
Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many donuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again.
Shake any excess flour off the donuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the donuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
Immediately dip them in the glaze and set them on a cooling rack. Let sit for at least 15 minutes before serving. Like I mentioned before, the flavor is actually much better when they are cooled completely. Enjoy!!
From Chronicle Books, September 2011
(Top them with Vanilla Glaze when they’re piping hot!)
For Donuts:
2 1/4 cups cake flour, plus more for rolling and cutting
1 1/2 tsp baking powder
1 tsp iodized salt
3/4 tsp ground nutmeg
1/2 cup sugar
2 tbsp shortening, trans-fat-free preferred
2 large egg yolks
2/3 cup sour cream
Canola or Vegetable oil, for frying
For Vanilla Glaze:
(Enough for 1 dozen cake or ring-shaped doughnuts)
3 1/2 cups confectioners’ sugar, sifted
1 1/2 tsp light corn syrup
1/4 tsp iodized salt
1/2 tsp vanilla extract
1/3 cup plus 1 tbsp hot water, plus more if needed
First, make the glaze: Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time.
Cover glaze with plastic wrap touching the top glaze so it doesn't dry out while you are making the donuts. Set aside
Next up, the donuts!
Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.
Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours).
Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many donuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again.
Shake any excess flour off the donuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the donuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
Immediately dip them in the glaze and set them on a cooling rack. Let sit for at least 15 minutes before serving. Like I mentioned before, the flavor is actually much better when they are cooled completely. Enjoy!!
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