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:

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.

Let's Get Cooking

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