Breakfast - Old fashioned plain donut recipe
But if you're NOT serving them dipped in fresh maple syrup, shake them in confectioners' sugar after they've cooled, or nutmeg sugar (a cousin of cinnamon sugar). No donut pan necessary, classically flavored with nutmeg, and made with yogurt instead of buttermilk.
Old fashioned donuts (no pan required)
Provided by: Kathryn Pauline
Yields: 8 servings
Number of ingredients: 10
- Neutral high smoke point oil, for deep frying (e.g., canola)
- 250g all purpose flour (2 cups), plus more for dusting
- 1g (½ teaspoon) ground nutmeg
- 4g salt (¾ teaspoon)
- 9g baking powder (2 teaspoons)
- 45g melted butter (3 tablespoons), cooled slightly
- 100g sugar (½ cup)
- 50g egg (1 large) at room temperature
- 120g plain unstrained yogurt (½ cup) at room temperature
- Powdered sugar (100% optional)
- Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
- In a medium mixing bowl, combine the flour, nutmeg, salt, and baking powder. Whisk or sift together until completely lump free.
- In a separate mixing bowl, combine the melted butter, sugar, egg, and yogurt. Whisk together until completely smooth.
- Scrape the wet ingredients into the dry ingredients, then mix together just until combined (do not overmix).
- Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch thick, redusting above and below to keep it from sticking as you work.
- Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
- Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan to cool.
How to Make Old Fashioned Donuts
How To Make Old Fashioned Donuts
How to make CAKE DONUTS Recipe
Deronda demonstrates how to make delicious OLD FASHIONED CAKE DOUGHNUTS in this
Old Fashioned Donuts
Provided by: John Kanell
Total time: 95 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 13
- 3 cups cake flour ((360g))
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ⅔ cup granulated sugar ((133g))
- 4 tablespoons butter (room temperature (57g))
- 3 large egg yolks
- 1 cup sour cream ((240g))
- canola oil (for frying)
- 2½ cups confectioners’ sugar ((300g))
- 5 tablespoons water
- ½ teaspoon vanilla
- pinch of salt
- Calories: 338 kcal
- Carbohydrate: 60 g
- Protein: 5 g
- Fat: 9 g
- Saturated Fat: 5 g
- Trans Fat: 1 g
- Cholesterol: 66 mg
- Sodium: 320 mg
- Fiber: 1 g
- Sugar: 36 g
- Unsaturated Fat: 3 g
- Serving Size: 1 serving
- For the Donuts:
- In a medium bowl, sift together the flour, baking powder, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer, combine the butter and sugar. Beat together on medium speed until well combined, about 1 minute. Add the egg yolks. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Add the sour cream and beat until well combined.
- Add the flour mixture. Beat on low speed until well combined, scraping down the bowl once to make sure everything is incorporated. Scrape the dough down into the bowl, cover, and refrigerate for at least 1 hour or until firm, and up to 1 day.
- Fill a large heavy-bottomed pot with oil 2 inches deep. Place over medium heat until a deep-fry thermometer registers 335F. Line a large baking sheet with a paper bag or paper towels.
- While the oil is heating, invert the chilled dough onto a well-floured surface. Dust the dough well with flour. Roll to ½-inch thickness. Using a 3-inch round cookie or biscuit cutter dipped in flour, cut circles out of the dough. Cut holes in the center of each circle using a 1 ¼-inch round cutter. (The large end of a piping tip works great, too!) Place the donuts and holes on the parchment-lined tray.
- Carefully place 2 to 3 donuts in the hot oil at a time. Fry for 2 minutes. (They will sink to the bottom at first but should float in about 5 to 10 seconds.) Flip and fry for another 2 minutes. Flip one more time and fry for 30 to 60 seconds or until golden brown. Remove the donuts with a slotted spoon or strainer and let drain on the paper. Adjust the heat as necessary to keep the oil between 330F and 340F.
- For the Glaze:
- While the donuts are warm, sift the confectioners’ sugar into a medium bowl. Whisk in the water, the vanilla, and salt until smooth.
- Dip the craggy top of each donut in the glaze. Place on a wire cooling rack, glaze side up, and let cool for a few minutes. Serve warm or let cool completely. Leftover donuts can be stored, covered, at room temperature for up to 3 days.
Old-Fashioned Cake Doughnuts
Provided by: King Arthur Baking
Total time: 60 minutes
Prep time: 30 minutes
Yields: 2 servings
Number of ingredients: 12
- 2 large eggs
- 1 cup (227g) buttermilk
- 1 cup (198g) granulated sugar
- 1/8 teaspoon lemon oil or 1 teaspoon lemon zest (grated rind)
- 1 cup (113g) King Arthur White Whole Wheat Flour
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons (28g) butter
- 6 cups (1361g) lard 6 cups (1106g) vegetable shortening or 6 cups (1191g) vegetable oil
- While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking container.
- Slowly start to heat melt/heat the fat over medium heat; you want it to reach somewhere between 365°F and 375°F before you begin to cook.
- Beat together the eggs, buttermilk, sugar and lemon oil or zest until light. In a separate bowl, blend together the dry ingredients.
- Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it it.
- Turn the dough out onto a floured surface, and knead four or five times to make it cohesive (a baker's bench knife helps here). Then, with a well-floured rolling pin, roll the dough out until it's about 1/2-inch thick.
- With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible.
- When the fat is at the appropriate temperature (365°F to 375°F), lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another minute.
- Flip them a third time and cook for another 30 seconds. Drain on paper towels (or brown paper grocery bags).
- Store cooled doughnuts, well wrapped, at room temperature for a couple of days. Freeze for longer storage.
Old-Fashioned Sour Cream Doughnuts
Provided by: Tessa Arias
Total time: 120 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 12 servings
Number of ingredients: 14
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup (100 grams) sugar
- 2 tablespoons (29 grams) butter, at COOL room temperature
- 2 large egg yolks
- 1/2 cup (113 grams) 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
- For the donuts:
- 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.
- Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm & humid climate).
- Cover with plastic wrap and chill for 1 hour, or until firm.
- 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. If the dough gets too loose, sticky, or greasy at any point return to the fridge to firm before continuing. Refrigerate while you heat the oil so the dough is slightly cold when it fries.
- 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. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.
- For the glaze:
- 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.