National Donut Day - Bring on the Old Fashions!
Happy National Donut Day!
Oh yes, America celebrates this delightful breakfast pastry on the first Friday of June each year to revel in the goodness that is fried dough smothered in glaze.
What better way to celebrate than to make our own donuts? Now to decide what kind. Yeast or old fashioned? Filled or glazed? Topped with nuts or sprinkles...or even bacon? These are real life difficult decisions. Well maybe not that difficult. Cake-like donuts are my classic go to. So, in an attempt to be witty, I opted to make sour cream old fashioned donuts, and enjoy an Old Fashion while waiting.
Please note, these two do not pair particularly well together. Other than the name, they really only have one thing in common, which is bringing smiles to men over age 70. And me. And probably off duty cops. But that's it.
Anyway, donuts. Let's do this. Please put on an apron because this may get messy.
Sift together flout, baking powder, salt and nutmeg in a medium bowl and set aside. In the bowl of a stand mixer cream together butter and sugar. It will look almost sandy which is normal. Add the egg yolks one at a time. Then alternate adding the flour mixture with the sour cream until all ingredients are combine -- please note the dough will be sticky. Refrigerate covered for at least 1 hour.
When you're getting hungry, pour 2 inches of oil into a heavy bottom pot and heat over high heat to 325 degrees.
While the oil heats, roll out the dough until it is about 1/2" thick. Cut out donuts.
We experimented with different combos for the inner and outer circles. Our ideal? Outer circle 3 1/16" and inner circle 1 1/2".
Fry the donuts for approximately 2 minutes on each side in batches of 4 at a time, making sure to not overcrowd the pan. Drain on a plate lined with a paper towel to soak up any extra oil.
Oh yes, America celebrates this delightful breakfast pastry on the first Friday of June each year to revel in the goodness that is fried dough smothered in glaze.
What better way to celebrate than to make our own donuts? Now to decide what kind. Yeast or old fashioned? Filled or glazed? Topped with nuts or sprinkles...or even bacon? These are real life difficult decisions. Well maybe not that difficult. Cake-like donuts are my classic go to. So, in an attempt to be witty, I opted to make sour cream old fashioned donuts, and enjoy an Old Fashion while waiting.
Please note, these two do not pair particularly well together. Other than the name, they really only have one thing in common, which is bringing smiles to men over age 70. And me. And probably off duty cops. But that's it.
Anyway, donuts. Let's do this. Please put on an apron because this may get messy.
Sift together flout, baking powder, salt and nutmeg in a medium bowl and set aside. In the bowl of a stand mixer cream together butter and sugar. It will look almost sandy which is normal. Add the egg yolks one at a time. Then alternate adding the flour mixture with the sour cream until all ingredients are combine -- please note the dough will be sticky. Refrigerate covered for at least 1 hour.
When you're getting hungry, pour 2 inches of oil into a heavy bottom pot and heat over high heat to 325 degrees.
While the oil heats, roll out the dough until it is about 1/2" thick. Cut out donuts.
We experimented with different combos for the inner and outer circles. Our ideal? Outer circle 3 1/16" and inner circle 1 1/2".
Fry the donuts for approximately 2 minutes on each side in batches of 4 at a time, making sure to not overcrowd the pan. Drain on a plate lined with a paper towel to soak up any extra oil.
Whisk together all of the glaze ingredients in a small bowl until smooth. Dip the warm donuts into the glaze and place on a wire rack with a baking sheet under it to catch dripping glaze. It should take 5-10 minutes for the glaze to set.
Devour.
Old Fashioned Donuts
Ingredients
Donuts- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter, room temperature
- 2 egg yolks
- 1/2 cup sour cream
- Canola oil, for frying
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons light corn syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup hot water
Instructions
- In a medium bowl, sift together cake flour, baking powder, salt and nutmeg.
- In the bowl of a stand mixer cream together butter and sugar. Add the egg yolks one at a time.
- Add 1/3 of the flour mixture to the mixer then 1/2 of the sour cream. Alternate adding the rest of the flour to the mixer with the sour cream until all ingredients are combined. Refrigerate covered for at least 1 hour.
- On a floured surface, roll out the dough to 1/2 inch thick. Cut out as many donuts and holes as possible, approximately 12.
- Pour 2 inches of oil into a heavy bottomed pot and heat to 325 degrees. Fry the donuts for approximately 2 minutes on each side in batches of 3-4 at a time, making sure to not overcrowd the pan. Drain on a plate lined with a paper towel to soak up any extra oil.
- Whisk together all of the glaze ingredients in a small bowl until smooth. Dip the warm donuts into the glaze and place on a wire rack with a baking sheet under it to catch dripping glaze. Let sit for 15-20 minutes until glaze has set. Enjoy.
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