Classic Old Donuts (Print Version)
# Ingredients:
→ Donuts
01 -
4½ cups white flour
02 -
1¼ cups granulated sugar
03 -
1½ teaspoons salt
04 -
2 teaspoons ground nutmeg
05 -
2 teaspoons cinnamon powder
06 -
2½ tablespoons softened butter
07 -
1¾ teaspoons baking powder
08 -
2½ teaspoons baking soda
09 -
1½ cups sour cream
10 -
5 egg yolks
11 -
Cooking oil, like vegetable or canola, for frying
→ Glaze
12 -
⅓ cup milk
13 -
½ teaspoon salt
14 -
3¼ cups icing sugar (also called powdered sugar)
# Instructions:
01 -
Stir together baking powder, baking soda, nutmeg, salt, flour, and cinnamon in a big bowl, then set this mix aside.
02 -
Whip together the sugar, butter, and egg yolks using a hand mixer on medium speed for a couple of minutes until creamy and airy.
03 -
Stir the sour cream into the butter-and-sugar combo, mixing until smooth and fully blended.
04 -
Slowly fold the dry ingredients into the wet mixture, keeping your mixer on low speed. Stop as soon as it comes together; over-mixing makes tough donuts.
05 -
Wrap the dough in plastic and pop it in the fridge for an hour or more. This helps firm it up so it’s easier to work with later.
06 -
Roll the dough (about 1 cm thick) on a floured countertop. Use a donut cutter to punch out the donuts and holes. For that signature look, try cutting three tiny triangles into the edge of each donut before frying.
07 -
Heat oil in a deep fryer or heavy pot to exactly 350°F (use a thermometer to keep it steady).
08 -
Carefully lay the donuts into the hot oil, a few at a time. Let them fry for about 1 to 1½ minutes per side, flipping once. Holes will cook faster.
09 -
Lift the donuts out using a slotted spoon and lay them on paper towels to soak up any extra oil. Let them cool slightly before glazing.
10 -
Whisk together milk, powdered sugar, and salt in a bowl until creamy. Adjust the thickness as you go—add a little milk or sugar if it’s not right.
11 -
Gently dip the tops of the warm donuts into the glaze and let the excess drip off. Place them on a wire rack over a tray to catch drips, and give the glaze a little time to set up before eating.
# Notes:
01 -
To enjoy them at their best, eat these donuts the same day, ideally within hours of frying.
02 -
The crispy cracks on old-fashioned donuts naturally happen during frying, but making tiny triangle cuts along the edges boosts that classic look.
03 -
Stay close to 350°F when frying—too hot burns the outside, too cold soaks the donuts in oil.