Box of Egekvist Donuts Box of Egekvist Old Fashioned

Tessa'due south Recipe Rundown...

Taste: The little flake of nutmeg combined with the sour cream and sweet glaze makes these doughnuts sense of taste just like the ones at your favorite bakery, if not better!
Texture: Slightly crunchy on the exterior, cakey and soft on the inside. All the little cracks in these doughnuts but soak up the shiny, crackled coat.
Ease: At that place's no yeast in this recipe so yous can have these doughnuts IN YOUR Oral cavity in a little more than an hr from start to finish.
Pros: I think the pros are inherently unsaid, they're doughnuts!
Cons: Deep fried sugary goodness ain't too proficient for your diet.
Would I make this again? Yes, whenever I'm craving these quondam-fashioned cake doughnuts I'll whip this recipe out.

I take huge sweetness tooth cravings on the regular. Can you relate?

When I become a doughnut peckish, it's intense. A lot of doughnut shops make pretty bland and greasy doughnuts that exit a weird residual on your natural language, at least that's been my experience.

There'southward a few local shops that I LOVE, merely I rarely have an excuse to make a trip to one of them. This recipe honestly takes about the aforementioned corporeality of time that it takes to drive beyond boondocks to my favorite bakery, and so it's kind of perfect. Plus, if you only eat doughnuts when you brand them from scratch, you can't really go overboard right? That's my logic at least.

These Old-Fashioned Sour Cream Doughnuts are just like the erstwhile-fashioned cake doughnuts from the bakery. They're kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking upward the thick, shiny, crackled glaze. Nosotros completely dunk the doughnuts in that glaze in the recipe, and it'south amazing. The within is soft and cakey with a more firm bite than yeast doughnuts. Plus you lot can't beat sour cream, it's good with but nigh everything.

I don't always prefer former-fashioned block doughnuts to yeast doughnuts, only when I practice this is admittedly the recipe I utilize. You can't beat how much less time these take than yeast doughnuts, besides.

One-time-Fashioned Sour Cream Doughnuts Recipe Tips

1. Use a calibration to counterbalance your ingredients

Using a calibration is a smart idea for this recipe. Any problems I hear near the dough being too dry or viscous are likely due to inaccurate measuring! If y'all doughnuts aren't as fluffy and light as you'd like, it's due to compacting too much flour into your measuring cup. You can learn more about how to mensurate flour the Correct way here.

2. Use REAL bleached cake flour

This is a must for the recipe. Purchased block flour will yield lite and delicate doughnuts like the ones from the bakery. DIY substitutions don't really cutting it, and AP flour will non create doughnuts with that aforementioned soft texture. Also, bleached cake flour will work best. Unbleached (like Male monarch Arthur Flour) won't absorb as much moisture and you may end up with doughnuts that crumble while frying. Yous can learn more than about cake flour here.

3. This recipe is FRIED

Yes, you must fry this recipe. It was specifically designed to be fried and non baked, but trust me on that. USE FRESH OIL. It goes rancid apace, often before the date on the bottle. If information technology has *any* unpleasant odour, don't use information technology. Your doughnuts won't gustatory modality good.

I don't personally own an air fryer but recently had a reader message me that she had success air-frying this recipe.

My Favorite Doughnut Tools:

The links below are chapter links.

For the donuts:

• 2 1/iv cup (255 grams) cake flour
• 1 1/two teaspoons blistering powder
• one teaspoon common salt
• 1/2 teaspoon footing nutmeg
• 1/ii cup (100 grams) sugar
• 2 tablespoons (29 grams) butter, at COOL room temperature
• ii large egg yolks
• 1/2 cup (113 grams) sour cream
• Canola oil, for frying

For the glaze:

• 3 1/2 loving cup (350 grams) powdered sugar, sifted
• 1 1/ii teaspoons corn syrup
• i/iv teaspoon salt
• 1/2 teaspoon vanilla extract
• ane/3 cup hot h2o

For the donuts:

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

2. In the bowl of a stand mixer fitted with a paddle attachment, shell the butter and sugar together until sandy. Add together the egg yolks and mix until light and thick. Add together the dry out ingredients to the mixing bowl in iii additions, alternating with the sour cream, ending with the flour.

3. Mix for thirty seconds on low speed or until the dough is shine just slightly glutinous. Y'all desire to mix enough that the dough doesn't fall apart in the oil, but non so much that it becomes tough. If the dough is unbearably sticky, add extra flour 1 tablespoon at a time (especially if you live in a warm & humid climate).

4. Embrace with plastic wrap and chill for 1 hour, or until firm.

5. On a floured surface, curlicue out the dough to most 1/2 inch thickness. Utilise a doughnut cutter or ii differently sized biscuit cutters to cut out equally many donuts every bit possible, dipping the cutters into flour as necessary to preclude sticking. You lot should get about 12 doughnuts and holes. If the dough gets besides loose, viscous, or greasy at any point return to the fridge to firm earlier continuing. Refrigerate while you oestrus the oil so the dough is slightly common cold when it fries.

6. 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 non to overcrowd the pot. Fry on each side about ii minutes, being conscientious not to let them burn down. Keep an middle on the thermometer and adapt your stove heat to maintain the correct oil temperature. Let drain on a newspaper bag to soak upward the excess grease.

For the glaze:

1. Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the coat. Place on a wire rack above a sheet pan to take hold of any excess coat. Permit sit down for 20 minutes until glaze is prepare. Doughnuts are all-time served the twenty-four hour period they are made but may exist store in an air tight container at room temperature for a few days.

Some readers take complained that one/ii teaspoon nutmeg was too much. Nutmeg is a crucial season component to whatever doughnut, but if you don't like the taste reduce it to 1/four teaspoon or omit it birthday.

From Paw Forged Doughnuts via Completely Delicious

Nigh Tessa...

I share trusted baking recipes your friends will Honey alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I beloved to write nearly all things sweet, carb-y, and bootleg. I live in Phoenix, Arizona (hence the blog name!)

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