Updated: Apr 28, 2021
Is it donuts or doughnuts? Either way we’re making both homemade yeasted and sour cream old fashioned donuts. Eating these freshly fried and still a little warm is an unbeatable experience. Better than your local donut shop.
ITEMS USED:
INGREDIENTS
Traditional Yeasted Donuts Ingredients:
1 cup (237) milk
2.5 tsp (7g) instant yeast
2 eggs
1/2 cup (113g) butter, melted cooled
3 Tbsp (40g) granulated sugar
1 Tbsp (16g) light brown
1.5 tsp (6g) fine sea salt
4 cups (560g) all purpose flour
High heat neutral oil for frying (about 2-3 quarts
Chocolate glaze:
1 1/3 cup (175g) pow sugar
3 heaping tbsp (26g) cocoa pow
1/2 tsp salt
2 Tbsp water
Sour Cream Donuts:
2.5 cups (350g) cake flour
2 tsp (10g) baking powder
2 tsp salt (8g)
1/2 cup (105g) sugar
2 Tbsp (28g) room temp butter
3/4 cup (175g) sour cream
2 -3 egg yolks
Glaze:
2.5 cups (360g) powdered sugar
1/4 cup (60ml) Milk
1/2 vanilla bean pod
INSTRUCTIONS
Traditional Method:
Start by mixing milk and instant yeast and set to the side for 10 minutes.
Into the bowl of a stand mixer, add and combine all dry ingredients until incorporated. Pour half the mixture into a separate bowl.
Crack and whisk the eggs into a small bowl.
Add the beaten eggs, instant yeast mixture, and melted butter to the dry ingredients while whisking on medium-low speed.
Mix until homogeneous before adding the rest of the flour mixture. Continue mixing until a dough forms.
Knead dough on a countertop surface for a minute until smooth and form into a taut ball.
Place in a greased bowl, cover with a damp towel and let rise at room temperature for 1 hour.
On a lightly floured surface, flour the dough and roll out until ½’ thick and cut out as many pieces as possible using a biscuit cutter.
In the center of each piece, cut out using a 1” biscuit cutter.
Place onto a lightly floured baking sheet, cover with a damp towel and let rise for 45-60 minutes.
Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.
Dunk donut into the desired icing and let drip dry on a wire rack.
Sour Cream Method:
Start by combining cake flour, baking powder, and sea salt. Whisk together.
In the bowl of a stand mixer, add in unsalted butter and while whisking vigorously add in granulated sugar.
Using the paddle attachment, whisk on medium-low speed. Add in egg yolks one at a time until smooth.
Add in the sour cream along with the flour mixture in batches. Mix until smooth.
Dump into a bowl, cover with plastic wrap and refrigerate for 1 hour.
On a lightly floured surface, dump out the flour and roll out to a ½” thickness and cut out as many pieces using a biscuit cutter.
In the center of each piece, cut out using a 1” biscuit cutter.
Place onto a lightly floured baking sheet, cover with plastic wrap and fridge to chill just before frying.
Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.
Dunk donut into the desired icing and let drip dry on a wire rack.
Glaze Method:
In a medium bowl, mix together sugar, cocoa powder, and salt. Add water little by little until it forms into a nice consistency.
In a separate bowl, add and combine powdered sugar with milk. Whisk to combine. Optionally whisk in vanilla pod beans with a pinch of salt.