Classic Donuts

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:

Pyrex Measuring Cup

KitchenAid Stand Mixer


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:

  1. Start by mixing milk and instant yeast and set to the side for 10 minutes.

  2. Into the bowl of a stand mixer, add and combine all dry ingredients until incorporated. Pour half the mixture into a separate bowl.

  3. Crack and whisk the eggs into a small bowl.

  4. Add the beaten eggs, instant yeast mixture, and melted butter to the dry ingredients while whisking on medium-low speed.

  5. Mix until homogeneous before adding the rest of the flour mixture. Continue mixing until a dough forms.

  6. Knead dough on a countertop surface for a minute until smooth and form into a taut ball.

  7. Place in a greased bowl, cover with a damp towel and let rise at room temperature for 1 hour.

  8. 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.

  9. In the center of each piece, cut out using a 1” biscuit cutter.

  10. Place onto a lightly floured baking sheet, cover with a damp towel and let rise for 45-60 minutes.

  11. Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.

  12. Dunk donut into the desired icing and let drip dry on a wire rack.


Sour Cream Method:

  1. Start by combining cake flour, baking powder, and sea salt. Whisk together.

  2. In the bowl of a stand mixer, add in unsalted butter and while whisking vigorously add in granulated sugar.

  3. Using the paddle attachment, whisk on medium-low speed. Add in egg yolks one at a time until smooth.

  4. Add in the sour cream along with the flour mixture in batches. Mix until smooth.

  5. Dump into a bowl, cover with plastic wrap and refrigerate for 1 hour.

  6. 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.

  7. In the center of each piece, cut out using a 1” biscuit cutter.

  8. Place onto a lightly floured baking sheet, cover with plastic wrap and fridge to chill just before frying.

  9. Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.

  10. Dunk donut into the desired icing and let drip dry on a wire rack.


Glaze Method:

  1. In a medium bowl, mix together sugar, cocoa powder, and salt. Add water little by little until it forms into a nice consistency.

  2. 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.