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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...

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:

  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.

15 Comments


Joseph Landau
Joseph Landau
Dec 11, 2023

I made the old fashioned donuts, they were great! Would anyone know how i can make them in chocolate flavor? Or better yet, i would love a twist with both.

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Kate Kollias
Kate Kollias
Sep 15, 2023

Made the sour cream donuts. Used 2 (not 3 egg yolks).

made the icing but it was too stiff- lost a good donut down in that icing because it was so stiff it completely broke apart.

once I thinned the icing out, it was perfect and easy to use but the recipe didn’t make enough icing for all the donuts 😪. 3 little donuts didn’t get any icing.

made 10 full donuts and one half size donut



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Valentina Rocío Valdes Vera
Valentina Rocío Valdes Vera
Jul 24, 2023

What is the yield of the recipes?

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Sean Palmer
Sean Palmer
Jan 13
Replying to

I came looking for the same answer. Just made them and it's about 16 total.

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Athena Danias Lopez
Athena Danias Lopez
Jun 22, 2022

I just made the sour cream donuts but it seem to be wet and sticky. I did keep adding so flour but still sticky so I put it in the refg. and will see what it looks like in a hour and then I will add more flour and knead it in the dough. I love sour cream donuts but have never made them so I hope the turn out.

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Tony Childs
Tony Childs
Apr 10, 2022

The donuts rose well and had ample air inside, but were somehow still too dense. Maybe the hydration was a too low? I also had to proof the dough longer because I kneaded it on a cold stone countertop which cooled it down too much (my fault), but sticking it in the oven on "proof" setting (around 78F) warmed it back up. The donuts became tough quickly - about an hour after cooling down and needed 10-seconds in the microwave to be edible again. I think a brioche dough would likely work better here and give the light, fluffy texture I'm looking for. Alternately maybe some amylase would help. I've never used an enzyme for cooking so might be a fun…

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