Old Fashioned Sour Cream Doughnuts Recipes

OLD FASHIONED SOUR CREAM DOUGHNUTS

Steps:

• 1. Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick. Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
• 2. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours). Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
• 3. Glaze: Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time. To glaze, dip one side of each hot doughnut into the warm glaze, and let dry 10 to 15 minutes before serving.

OLD FASHIONED SOUR CREAM CAKE DONUTS

Steps:

• In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
• Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
• Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
• With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
• Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
• Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
• Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
• Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
• Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
• Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ - inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more "holes" with the small cutter from the scraps of dough. Waste not, want not!]
• Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
• While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn't need to do this.
• Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil.
• Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ]
• Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips...), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn't too thick or too thin!
• Store in an airtight container overnight but they are best consumed the day they are fried...with coffee.

GLAZED SOUR CREAM DONUTS

Steps:

• Preheat the oven to 350 degrees F, and lightly grease a non-stick donut pan.*
• Place the flour, baking soda, salt, and nutmeg in a medium mixing bowl, and whisk to combine.
• Place the oil, sour cream, sugar, egg, and 1/2 teaspoon vanilla in a large liquid measuring cup, and stir together until smooth.
• Add the liquid ingredients to the dry, and gently fold together until just barely combined (it's ok if there are a few lumps).
• Transfer the batter to the prepared pan, and bake the donuts for 12 to 16 minutes, or until just beginning to brown around the edges.
• Cool for 20 minutes, then remove from the pan.
• In a medium mixing bowl, stir the powdered sugar, milk, and remaining 1/2 teaspoon vanilla together until smooth.
• Dip the tops of the donuts in the glaze, allowing the excess to drip off.
• Place the donuts on a wire rack set over a baking sheet, and allow the glaze to dry.