Old Fashioned Donuts
Ingredients: Cake Flour, Baking Powder, Salt, Butter, Granulated Sugar · 120 min cook time · 350kcal · ₩14,050
Ingredients
360g Cake Flour, 2tsp Baking Powder, 1tsp Salt, 57g Butter, 133g Granulated Sugar, 3ea Large Egg Yolks, 240g Sour Cream, 2in Canola Oil, 300g Powdered Sugar, 5Tbsp Water, 0.5tsp Vanilla Extract, 1pinch Pinch of Salt
Instructions
1. Sift 3 cups (360g) of cake flour into a medium bowl.
2. Add 2 teaspoons of baking powder and 1 teaspoon of kosher salt to the flour. Sift the dry ingredients together.
3. In a large bowl, combine 4 tablespoons (57g) of room temperature butter and 2/3 cup (133g) of granulated sugar. Cream them together with a hand mixer on high for about 1 minute until light and fluffy.
4. Add 3 large egg yolks to the butter and sugar mixture. Mix for about 2 minutes until wonderful and creamy.
5. Scrape down the bowl. Add 1 cup (240g) of sour cream to the mixture. Mix until just combined.
6. Gradually add the flour mixture to the wet ingredients. Mix on the lowest setting until almost combined, then fold with a spatula until no streaks of flour remain.
7. Cover the dough and refrigerate for at least 1 hour, or overnight.
8. Towards the end of chilling time, heat 2 inches of canola oil in a heavy-bottomed pot over medium heat. Place a thermometer in the oil.
9. Lightly flour a surface and a rolling pin. Roll out the chilled dough to 1/2 inch thickness.
10. Use a 3-inch circle cutter to cut out the donuts. Flour the cutter between cuts. Place the cut donuts on a baking sheet lined with parchment paper.
11. Use a 1-inch cutter to cut out the centers of the donuts. These are your donut holes.
12. Score most of the donuts four times on the outside with a knife. This allows them to puff up and segment, creating more crispy surface area.
13. Carefully place donuts and donut holes into the hot oil in batches of 2-3. Fry for about 2 minutes per side, or until perfectly golden. Maintain oil temperature between 330-350°F (165-175°C).
14. For the glaze, combine 2 1/2 cups (300g) of powdered sugar, 5 tablespoons of water, 1/2 teaspoon of vanilla extract, and a pinch of salt in a bowl. Whisk until a thin, watery consistency is achieved.
15. Dip the warm donuts halfway into the glaze, shake off excess, and place on a wire rack to set.
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