Old Fashioned Sour Cream Doughnuts : An Exercise in Experimentation
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Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: ~12 doughnuts + holes
 
Who doesn't love a crispy, tender old-fashioned doughnut? Not nobody! Adapted from Hand-Forged Donuts via Handle the Heat
Ingredients
  • for the doughnuts
  • 2 1/2 cups all-purpose flour, plus more for rolling (or cake flour)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 tablespoons vegetable shortening
  • 1 large egg
  • 1 large egg yolk
  • 2/3 cup sour cream
  • canola oil for frying
  • for the glaze
  • 2 cups confectioners sugar, sifted for lumps
  • 2-4 tbsp heavy cream or milk
  • 1 tsp vanilla extract or vanilla paste
Instructions
  1. for the doughnuts
  2. Combine flour, baking powder and salt together in a medium bowl and whisk to combine. Set aside.
  3. In a stand mixer, use the paddle attachment and cream together the sugar and vegetable shortening on low speed until slightly fluffy, about 1 minute. Add in the egg and egg yolk and mix at medium speed until light-colored and thick, about one more minute.
  4. At low speed, alternate adding the 1/3 of the dry ingredients and 1/3 of sour cream to the mixer. Scrape down the sides of the bowl between additions. The texture will resemble a sticky biscuit dough or cookie dough. Place the dough in a clean bowl and cover with plastic wrap. Chill for at least 45 minutes (or up to 24 hours).
  5. In a deep fryer or large pot, heat about 2" of oil to 325F. Prepare a cooling rack over a baking sheet lined with paper towels and set aside.
  6. Generously flour your work surface with flour and roll out the chilled dough to about 8" in diameter, about 1/2" thick. Cut out as many doughnuts and doughnuts holes as possible, making sure to dip the cutter into flour after each cut to prevent sticking. I used a 3" round cutter and a 1" cutter for the holes. If you don't have biscuit cutters, try a wide mouth drinking glass and a shot glass. Gently re-combine the dough scraps and cut again. Don't re-combine / re-cut more than once - overhandling the dough creates a tough doughnut.
  7. Use a pastry brush to gently brush off any excess flour on the dough. Fry 2-3 doughnuts at a time, taking care not to overcrowd the pot/fryer. Once the donuts float to the surface, cook until lighly browned (15-20 seconds), then flip over and cook another 1-2 minutes, until browned and crispy. Flip back over and cook another 1-2 minutes until golden. Place on the prepared cooling rack.
  8. Once cool enough to handle, dip the donuts in vanilla glaze and let set for a minute before devouring.
  9. for the glaze
  10. Whisk to combine the confectioner sugar with 2 tbsp of heavy cream. Add additional cream or milk for desired consistency. Mix in vanilla extract or vanilla paste. If you're not using the glaze immediately, keep it over a bowl of hot water so the glaze doesn't stiffen up.
Notes
The Experiments

For the pretzeled doughnuts, after cutting I poached them in a solution of baking soda and water (similiar to making a pretzel) for about 30 seconds. Then I got as much water off the surface as possible before frying. After they were cooked through, I glazed and sprinkled with sea salt.


For the filled doughnuts, instead of cutting a hole through the center of the doughnut, I made a deep indentation and fried as normal. After frying, I used a spoon to scoop out the center part (where the indentation was made), filled it with vanilla pastry cream, then topped it with the scooped out top.
Recipe by FMITK: From My Impossibly Tiny Kitchen at https://www.fmitk.com/old-fashioned-donuts-exercise-experimentation/