Craving a sweet treat? I often get intense doughnut cravings, and I bet many of you can relate. It’s disappointing when you visit a doughnut shop and find bland, greasy doughnuts that leave an unpleasant aftertaste.
While there are some fantastic local bakeries, making a special trip isn’t always convenient. That’s why this Old Fashion Donut recipe is a game-changer. The time it takes to make these homemade doughnuts is comparable to driving to my favorite bakery, making it a perfect solution for satisfying those cravings. Plus, there’s a certain satisfaction in enjoying doughnuts made from scratch, right? It’s a delicious way to indulge without feeling too guilty!
These Old-Fashioned Sour Cream Doughnuts are reminiscent of the classic bakery cake doughnuts we all love. They boast a slightly crunchy exterior with delightful cracks that perfectly capture the thick, shiny glaze. We fully immerse these doughnuts in the glaze, ensuring every nook and cranny is coated in sweet perfection. The inside is wonderfully soft and cakey, offering a more substantial bite than yeast doughnuts. And let’s not forget the magic of sour cream – it elevates the flavor and texture, making these doughnuts irresistible.
While I appreciate both yeast and cake doughnuts, this old fashion donut recipe is my go-to when time is of the essence. The speed and simplicity of this recipe are unmatched, especially compared to the more time-consuming yeast doughnut methods.
Expert Tips for Perfect Old Fashion Donuts
1. Precision is Key: Use a Kitchen Scale
For consistently perfect sour cream doughnuts, a kitchen scale is your best friend. Inaccurate measurements are often the culprit behind dough that’s too dry or sticky. If you find your doughnuts aren’t as light and fluffy as desired, it’s likely due to using too much flour packed into your measuring cups. For best results, weigh your ingredients using a scale.
2. The Secret Ingredient: Bleached Cake Flour
Using bleached cake flour is crucial for achieving that signature light and delicate texture in these old fashion donuts. Store-bought cake flour is specifically processed to create bakery-quality doughnuts. DIY substitutes simply won’t deliver the same results. All-purpose flour will lead to a tougher, less tender doughnut. Opt for bleached cake flour; unbleached varieties, like King Arthur Flour, may not absorb moisture as effectively, potentially resulting in crumbly doughnuts during frying.
3. Frying is Essential for Authentic Flavor
These sour cream doughnuts are designed to be fried, not baked. Frying is what gives them their characteristic crispy edges and soft, cakey interior. Always use fresh frying oil. Oil can quickly become rancid, even before the expiration date on the bottle. If your oil has any unpleasant odor, discard it, as that off-flavor will transfer to your doughnuts.
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Ingredients
For the Donuts:
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (29 grams) unsalted butter, at cool room temperature
- 2 large egg yolks
- 1/2 cup (113 grams) sour cream
- Canola oil, for frying
For the Glaze:
- 3 1/2 cup (350 grams) powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions
Making the Doughnuts:
- In a medium bowl, whisk together the cake flour, baking powder, salt, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until sandy. Add the egg yolks and mix until the mixture is light and thick. Gradually add the dry ingredients in three additions, alternating with the sour cream, beginning and ending with the flour mixture.
- Mix on low speed for about 30 seconds, or just until the dough comes together and is smooth but slightly sticky. Be careful not to overmix; you want the dough to hold its shape in the oil, but overmixing can lead to tough doughnuts. If the dough is excessively sticky, incorporate additional flour one tablespoon at a time, especially if you are in a warm, humid environment.
- Cover the dough with plastic wrap and refrigerate for 1 hour, or until firm enough to handle.
- Lightly flour a work surface. Roll out the chilled dough to a thickness of approximately 1/2 inch. Use a doughnut cutter or two biscuit cutters of different sizes to cut out doughnuts. Dip the cutters in flour as needed to prevent sticking. You should yield around 12 doughnuts and doughnut holes. If the dough becomes too soft, sticky, or greasy during this process, return it to the refrigerator to firm up before continuing. Refrigerate the cut doughnuts while you heat the oil to ensure they are slightly cold when frying.
- Pour about 2 inches of canola oil into a heavy-bottomed pot and attach a deep-fry thermometer. Heat the oil to 325°F (160°C). Carefully fry the doughnuts in batches, being careful not to overcrowd the pot. Fry for about 2 minutes per side, monitoring closely to prevent burning. Maintain a consistent oil temperature by adjusting the stove heat as needed. Transfer the fried doughnuts to a paper bag or paper towel-lined plate to absorb excess oil.
Preparing the Glaze:
- In a separate bowl, whisk together all glaze ingredients until smooth. Dip each doughnut into the glaze, ensuring it is fully coated. Place the glazed doughnuts on a wire rack set over a sheet pan to catch any dripping glaze. Allow the glaze to set for about 20 minutes before serving. These doughnuts are best enjoyed fresh on the day they are made but can be stored in an airtight container at room temperature for a couple of days.
Show us your creations! If you prepare this old fashion donut recipe, capture a photo and share it on Instagram using #handletheheat so we can see your delicious homemade doughnuts!
Recipe Notes
Some readers have noted that 1/2 teaspoon of nutmeg can be quite prominent. While nutmeg is a classic doughnut flavor, adjust the amount to your preference. Reduce to 1/4 teaspoon or omit it entirely if you’re not a fan. Recipe adapted from Hand Forged Doughnuts via Completely Delicious.
