goddess Old-fashioned donuts They are soft, cookie-cutter and choked with the most delicious vanilla glaze. Plus, stale donuts are not yeast dough, so you can whip them up in no time!
Old-fashioned sour cream donuts
There really is nothing better than a hot, glazed donut. Like, this is a universal truth. Nothing compares to the first, sweet and crumbly bite. And even though I love a good yeast donut, old-fashioned donuts have my heart. Crowded, cookies and coated in the most sumptuous vanilla glaze, these sour cream donuts are what breakfast dreams are made of.
This old-fashioned donut recipe comes from the brilliant mind of Valerie Lomes, winner of the big American baking show – so you know she knows her stuff. Her cookbook, Life is what you bake them Loaded with delicious recipes, stories and inspiration. Valerie is the queen of the dominant donuts. She has an entire section dedicated to these fried candies, and nothing competes with her old-fashioned donut recipe.
You can buy her amazing cookbook Here, And watch an informative video on exactly how to make these indulgent sour cream donuts Here!
What are stale donuts?
No yeast, no multiple puffs, no fancy ingredients and no fancy kitchen gadgets – your great-grandmother could make them. Which is probably why they are called obsolete! Old-fashioned donuts are a cake donut with a crispy, crispy and soft face and cake. Unlike a yeast or reduced donut, stale donuts are compressed and cakes and do not require swelling time.
So you can whip these bad boys in no time!
What does it take to make stale donuts?
I know donuts and frying donuts can feel like a lot of work, but it’s one of those high risk situations that you’ll be glad you worked on a bit. Once you drown your teeth in this warm donut and cake, you will forget about all the work that has been put into them.
And the good news is that old-fashioned donuts are made with simple pantry pins, so there is no need to run to specialty stores or search the grocery store. Here is your shopping list:
- Sugar
- Salt without salt
- Yolks
- Cake flour
- Baking powder
- Salt
- Sour cream
- Oil
- sugar powder
- milk
How to make stale donuts
Okay, so now you know what you need to make these old-fashioned sour cream donuts … but how exactly do you make them? While this is a multi-step process, you will not have to knead the dough or let it rise! Make a simple donut dough, roll out the dough and cut donuts, fry them and finally dip them in vanilla glaze.
Plus stale donuts are pretty rustic so they don’t have to be perfect! At the end of the dough fried dough dipped in sugar is going to be really tasty no matter what it looks like 🙂
Tips for making perfect aged donuts
Valerie has all the tips and tricks in her cookbook, but these three are the ones I learned myself when I made these donuts! I make the mistakes so you do not have to hehe.
- Make sure your frying oil is good: The oil will seep into your donuts while frying, so make sure you use fresh oil. Bad oil can give your donuts a really weird taste at best and a spoiled taste at worst.
- Use a thermometer to bring the oil to the correct temperature: I tried frying donuts without a thermometer and sometimes it works, but sometimes it doesn’t. Homemade donuts are a bit of work, so do yourself a favor and prepare yourself for success. Too cold oil will lead to a cumbersome and mushy donut and too hot oil will burn the outside.
- Pour them hot: If you wait until your donuts have cooled to glaze them, they will not get the same crackling shine and the coating will not stick properly to the donuts. It is best to glaze them while they are still hot! It is also better to eat them hot 🙂
Happy donut food my friends!
XXX
goddess Old-fashioned donuts They are soft, cookie-cutter and choked with the most delicious vanilla glaze. Plus, stale donuts are not yeast dough, so you can whip them up in no time!
-
Preparation time:
25 minutes -
Cooking time:
3 minutes -
Total time:
1 hour -
yield:
10 Donuts 1X -
category:
Breakfast -
method:
fried -
kitchen:
American
-
Preparation time:
25 minutes -
Cooking time:
3 minutes -
Total time:
1 hour -
yield:
10 Donuts 1X -
category:
Breakfast -
method:
fried -
kitchen:
American
ladder:
- Preparation time: 25 minutes
- Cooking time: 3 minutes
- Total time: 1 hour
- yield: 10 Donuts 1X
- category: Breakfast
- method: fried
- kitchen: American
Component
For the donuts
- 1/2 cup Sugar
- 2 spoons Salt without salt, room temperature
- 2 Large egg yolks
- 2 1/2 cups Cake flour, plus topping as needed
- 1 1/2 tsp Baking powder
- 1 tsp Kosher salt
- 2/3 cup Sour cream
- Vegetable oil, for frying in it
For the vanilla glaze
- 2 cups sugar powder
- 3 tbsp Unsalted butter, melted
- 2 teaspoons Vanilla extract
- 3 – 4 Tablespoons milk
Instructions
- Mix the dry ingredients. Sift the cake flour and baking powder into a large bowl. Whisk in the salt and then set aside.
- In a bowl of a stand mixer with the paddle connection, beat the butter and sugar on medium-low speed until a smooth, creamy texture is obtained – about a minute
- Add the egg yolks and increase the speed to medium. Continue to whisk until the ingredients are well combined, about a minute, scraping the sides and bottom of the bowl as needed.
- Lower the mixer speed to low. Add 1/3 of the flour mixture. Stir on low speed just until combined, add half of the sour cream and mix on slow speed just until combined. Repeat the operation, adding half of the remaining flour mixture, followed by the remaining sour cream, and finally the remaining flour mixture, unite until no streaks of flour remain. Stop the mixer to scrape the sides and bottom of the bowl as needed.
- Lightly grease a large bowl and transfer the dough to a bowl. Cover the bowl with cling film and refrigerate for an hour to allow the butter to solidify.
- Flour generously baking paper. Flour a large piece of wax paper and place the dough on the wax paper (it will be sticky!). Flour the top of the dough generously and place a second piece of wax paper on it. Roll the dough to a thickness of 1/2 to 3/4 inch. Carefully remove the top piece of wax paper.
- Expect generously a 2 1/2 inch donut cutter in flour. Cut the donuts lining the cutter with flour between each cut. Use a spatula to carefully transfer the donuts to the floured baking pan. Gently brush the excess flour over each donut. Collect the leftovers, knead gently and repeat the operation.
- Line a plate with absorbent paper. Place a cooling rack on a baking sheet lined with baking paper.
- Heat 2 inches of oil in a Dutch oven or large saucepan for deep frying. When the oil reaches 325 degrees Celsius, gently place 3 donuts into the oil (the donuts need a lot of space to rotate). They will sink immediately and then are supposed to rise to the surface. When puffed, turn them gently with a skewer, chopsticks or butter knife. Fry until golden, 2 to 3 minutes, then turn and fry on the other side until golden, another 2 to 3 minutes. Transfer the donuts to a wire rack over the baking tray and strain for about a minute.
- Prepare the glaze. Sift the confectioners’ sugar into a large bowl. Stir in vanilla butter and milk until smooth.
- While still hot, dip the padded top of each donut into the glaze and place on the cooling grid, the glazed side facing up. Repeat until all the donuts are fried and glazed. Serve immediately.
Keywords: Old-fashioned donuts, sour cream donuts
