old fashioned doughnuts
national doughnut day was june 1. that was also our first day of summer break. naturally, we went for doughnuts. judging from the line we were forced to wait in, so did every one else. they had stella’s favorite jelly doughnuts, a few chocolate, some plain glazed which are always yummy, but they were all out of the old fashioned doughnuts. those are the ones charlie and i go for every time.
we didn’t leave empty handed, but we were disappointed to say the least. i have been thinking about old fashioned doughnuts ever since. i’ve made baked old fashioned doughnuts before. they were delicious, but i wanted to try making real deal old fashioned doughnuts, frying and all.
you guys, these do not disappoint. get over your fear of frying, because homemade old fashioned doughnuts may be even better than the ones i waited in line for.
glazed old fashioned doughnuts
- 1 1/4 cups sugar
- 3 Tbsp butter
- 5 eggs yolks
- 1 3/4 cups sour cream
- 4 cups flour
- 3 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp nutmeg
- canola oil for frying
- 1/3 cup milk
- 1 tsp vanilla
- 3 1/4 cups powdered sugar
- dash salt
- in the bowl of a stand mixer, fitted with the paddle attachment cream together the sugar, butter, and egg yolks until light and fluffy - about 2 minutes
- add sour cream and blend until smooth
- whisk together the flour, baking powder, salt, and nutmeg, and then with the mixer on low speed, add by the spoonful to the wet ingredients
- blend until the dry ingredients are fully incorporated
- scrape dough into a well greased bowl, then cover with greased plastic wrap; chill for at least 1 hour
- once chilled, place dough on a well floured surface, lightly dust the dough with flour, and roll to 1/2 inch thickness
- dip doughnut cutter into flour and cut doughnuts
- place doughnuts on a parchment lined baking sheet and chill for 30 minutes
- in a large pot set over medium heat, heat a few inches of canola oil to 340 degrees - stir often to ensure even heating
- fry 1 or 2 doughnuts at at time (do not crown pot) fry 1 minute, flip and fry for another minute, then flip once more and fry 1 minute
- remove from the oil using a slotted spoon and drain on a rack set over a rimmed baking sheet
- while doughnuts cool, whisk together the ingredients for the glaze
- dunk cooled doughnuts into the glaze and then place on a rack set over a baking sheet to catch the drips
many recipes call for the frying oil to be between 365-375 degrees. this is typically the way i fry, but many times the doughnuts get too brown, or when golden are still doughy in the center. i followed the instructions on chef steps, and did my best to maintain an oil temperature of 340 degrees. the doughnuts were a gorgeous golden brown on the outside, and perfectly done in the inside.
make your glaze while the doughnuts cool, and then dunk. if your doughnuts are too hot when you glaze, the coating will slide right off. my doughnuts were barely warm to the touch and the glaze set perfectly.
in the words of homer simpson Mmmmmm…doughnuts,
and these homemade old fashioned doughnuts are even better than your favorite doughnut shop doughnuts