Classic Glazed Cake Donuts (Print Version)
# Ingredients:
→ For the Donuts
01 -
1¼ cups white sugar
02 -
2.5 tablespoons butter
03 -
5 egg yolks
04 -
1½ cups sour cream
05 -
4½ cups all-purpose flour
06 -
1¾ teaspoons baking powder
07 -
2½ teaspoons baking soda
08 -
2 teaspoons cinnamon
09 -
1 teaspoon nutmeg
10 -
1½ teaspoons salt
11 -
Canola or vegetable oil for frying
→ For the Glaze
12 -
3¼ cups powdered sugar (icing sugar)
13 -
⅓ cup milk
14 -
½ teaspoon salt
# Instructions:
01 -
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
02 -
In a separate bowl, use an electric mixer to cream together the sugar, butter, and egg yolks for about 2 minutes until the mixture becomes light and fluffy.
03 -
Mix the sour cream into the sugar-butter mixture until completely smooth and well incorporated.
04 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix the dough, as this can make the donuts tough.
05 -
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This makes the dough easier to handle and improves the texture of the finished donuts.
06 -
On a floured surface, roll the chilled dough to about 1 cm thickness. Use a donut cutter to cut out donuts and holes. For authentic old-fashioned texture, you can make 3 small triangle cuts around the outer edge of each donut before frying.
07 -
In a large, heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.
08 -
Carefully lower donuts into the hot oil, frying only a few at a time to avoid overcrowding. Fry for 1 to 1½ minutes per side, or until golden brown. The donut holes will cook more quickly.
09 -
Remove fried donuts with a slotted spoon and place on paper towels to drain excess oil. Allow to cool slightly before glazing.
10 -
While the donuts are cooling, whisk together the powdered sugar, milk, and salt until smooth. Adjust consistency if needed by adding more milk or sugar.
11 -
Dip the top of each slightly cooled donut into the glaze, allowing excess to drip off. Place on a wire rack set over a baking sheet to catch drips, and allow glaze to set before serving.
# Notes:
01 -
These donuts are best enjoyed the same day they're made, preferably within a few hours of frying.
02 -
The characteristic cracks in old-fashioned donuts form naturally during frying, but making small triangle cuts around the edge helps enhance this classic look.
03 -
Make sure to maintain oil temperature around 350°F for the best results - too hot and the donuts will burn before cooking inside; too cool and they'll absorb too much oil.