Nothing can bring you back to that child-like glory like donuts. Sweet, Sugary, Cakey, Melt in your mouth, Donuts. I used to think making a good donut at home was an unattainable feat left only to the bakery magicians who must have some sort of overpriced machinery in the back of their krispy-kreme-like kitchens. Not so. These glazed sour cream donuts are everything you could want in a donut..and more.
It’s your childhood in cake form coated with a sugary glaze that tastes like all your hopes and dreams.
Sure, this recipe will leave you having to invest in a few, non-expensive, kitchen tools (ie: ring molds, candy thermometer) but these are tools that i’ve found to be extremely handy in the kitchen that the normal home cook overlooks. These sour cream donuts are great for a lazy weekend or as a make ahead dish for brunch.
- For the Donuts:
- 1¼ cups granulated sugar
- 3 tablespoons butter
- 5 large egg yolks
- 1½ cups sour cream
- 4¾ cups of pastry flour
- 1 tablespoon + ¾th teaspoon baking powder
- 1 tablespoon kosher salt
- --- canola oil for frying
- For the Glaze:
- ½ cup whole milk
- 1 teaspoon kosher salt
- 3¼ cups powdered sugar
- To Make the Donut Dough:
- In a large bowl sift together the pastry flour, baking powder, and salt.
- 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 is thoroughly incorporated. About 2 minutes.
- Stop the mixer and add the sour cream. Mix on low speed until smooth.
- Continuing on low speed, gradually add the dry ingredients to the bowl a large spoonful at a time. Continue adding the flour one spoonful at a time until all is incorporated well. Do your best to do this while mixing as little as possible. We don't want to overmix the dough, this will make for a chewy donut.
- 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 which means it's a great make ahead treat.
- To Cut and Fry:
- 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. Don't throw the scraps away! Donut holes are just as delicious!!
- 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. Again, you can do this ahead of time, wrap them, leave them in the refrigerator overnight and fry them in the morning for a great breakfast treat.
- 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 and set aside. To warm the glaze, warm it over a double boiler. Or if using right away, the hot donuts should be enough to let the glaze incorporate itself easily over the donut.
- Pour oil into a large heavy bottom pot or 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. Do not attempt to do this without a candy thermometer. I can tell you from experience guessing with something as picky as a donut does not work. Remember, cold dough will lower the temperature of the oil so you will constantly need to be adjusting the temperature accordingly. It makes for a fun game.
- 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 a minute to a minute and a half. 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 will cook at half the time).
- Once the donut is cool enough, dip it in the glaze and place back on the wire rack. Let continue to cool and eat immediately or store in an airtight container.
If you make this recipe don’t forget to tag your posts #DrinksAndNoms