There’s something about autumn that makes me want to get in the kitchen and whip up a batch of donuts. I don’t think I’ve ever made donuts any other time of year. Even though it’s been hotter (and more humid) than usual here in sunny California, I’ve had donuts on the brain.
I did make a batch last year, but they weren’t great. I learned my lesson though. Do not overcrowd the pan when you are frying. If you do the temperature of the oil will drop and you’ll end up with greasy donuts. Take my word for it. Today I made sure to exercise patience and only fry a few at a time.
I had originally thought about making some type of baked donut, but when I came across this recipe I knew I had to give it a go. I have to say that old fashioned is probably my favorite and I was curious as to whether they would come out looking like the ones in the donut shop. And yes, they did.
My only mistake was adding a little too much water to the powdered sugar for the glaze. It was a little thinner than it should have been but I was in a rush to eat one and couldn’t be bothered to get the sugar back out and thicken up the glaze. Other than that, these were just what I was hoping for. For a cake type donut they are still quite light and I love their crackly look!
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying
3 1/2 cup (350 grams) powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water
In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.
Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.