Doughnuts Old Recipes

OLD-FASHIONED DOUGHNUTS

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours., Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired.

OLD-FASHIONED CAKE DOUGHNUTS (DONUTS)

Steps:

• In a large bowl mix the sugar, baking powder, salt and nutmeg.
• Add eggs, milk and melted butter. Beat well.
• Add 3 cups of the flour, beating until blended. Add one more cup of flour and beat well. The dough should be soft and sticky but firm enough to handle. If you feel its necessary, add up to 1/2 cup more flour.
• Cover with plastic wrap and chill for *at* *least* one hour.
• Remove your dough from the fridge and begin heating about 1" of oil to 360F in a large metal skillet.
• Working half the dough at a time, roll it out on a floured surface to about 1/2" thickness. Cut out circles using a doughnut cutter or large biscuit or cookie cutter. For the center, I actually use the cap off my martini shaker ;) to cut the holes.
• Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2-3 minutes in total and will be lovely and golden brown all over.
• Remove from the oil and set them on paper towels or brown paper bag (that removes all the fat, you know).
• Douse them with sugar and cinnamon, icing, chocolate dipped with sprinkles or whatever you like.

TOP POT OLD-FASHIONED DOUGHNUTS RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine flour, baking powder, salt, and nutmeg. Set aside.
• Mix sugar and shortening in a standing mixer or with a hand-held mixer until sandy-about 1 minute.
• Add the egg yolks and mix until lighter and thicker-about 1 minute.
• Mix in sour cream.
• Stir in flour mixture, being sure to combine dough thoroughly.
• Cover dough and chill for at least 45 minutes and up to overnight.
• Heat a large, heavy pot with at least 2 inches of oil in it to 325 F.
• While oil heats, roll out dough on a well-floured work surface. Roll out to an even 1/2-inch thick. Use a doughnut cutter or a 3-inch circle and a 1/2-inch circle cutter and cut out as many doughnuts (and doughnut holes) as fit.
• Gently knead the remaining dough back into a mass.
• Re-roll to 1/2-inch thick and cut remaining doughnuts.
• Dust off any excess flour from the doughnuts and gently slide a few into the oil. Fry only as many as will fit in the pot without touching.
• Once the doughnuts float to the top of the oil, fry for 15 seconds.
• Gently flip them over and fry until golden brown and cracked-about 90 seconds.
• Flip back over and finish frying until golden and cracked on the second side-about 75 more seconds.
• Transfer cooked doughnuts to a cooling rack (you can set it over a tray or layers of paper towels to catch the grease).
• Repeat with remaining doughnuts.
• Gather the ingredients.
• Whisk the powdered sugar, corn syrup, salt, vanilla, and 1/2 cup hot water in a medium bowl until smooth.
• Dip doughnuts in the warm glaze while they are also still warm.
• Let sit to cool and set up for 10 to 15 minutes before serving.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.