An Old Fashioned Donut Recipe for Your Lazy Sundays

This recipe brought to you by Puppies & Brunch

I’m starting to feel like donuts run my world. I’m constantly surrounded by them. Not that I’m complaining. But like you’ve seen in previous posts, my boyfriend opened a donut shop a few weeks ago, and my life has been non-stop donuts. I’ve been helping out in the shop as much as possible, taking pictures, making donuts, working the cash register…you name it!

So what did I do when I wasn’t at Joe’s Doughs yesterday? Made donuts naturally. As if I don’t already have enough donuts in my life. But I made a classic that you can’t find (yet) at Joe’s: an Old Fashioned donut! This is a no-frills kind of donut where the flavor speaks for itself. It doesn’t need any crazy glazes or funky toppings. It’s cakey, slightly tangy from the sour cream and goes great dunked into a big ‘ole cuppa joe. It’s the kind of donut your grandpa would eat, and I mean that as a compliment. Sometimes you just can’t beat a classic.

Because these old-fashioned donuts are cake, you don’t have to deal with temperamental yeast, and they take far less time. These make the perfect Sunday treat for your loved ones so go ahead and whip up a batch, brew some coffee, and share some donuts for a perfect lazy Sunday on the porch.

INGREDIENTS

For the donuts:

2 1/2 cup cake flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon ground nutmeg (optional)

1/2 cup sugar

2 tablespoons butter, at room temperature

2 large egg yolks

1/2 cup sour cream

Canola oil, for frying

For the glaze:

3 1/2 cup powdered sugar, sifted

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/3 cup hot water

DIRECTIONS

For the donuts:

In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes.

Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.

For the glaze:

Mix all ingredients in a bowl with a whisk until smooth. Dunk each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an airtight container at room temperature for a few days.

Adapted from Handle the Heat.

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Kate Day of 

Puppiesandbrunch.com

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Kate was born and raised in Atlanta, GA and is a recent addition to the Queen City. When she’s not in the kitchen experimenting, you can find her cuddled up with a cookbook and her loyal pup, Tuck. To see more of what she’s cooking up- check out her Instagram or visit puppiesandbrunch.com