Call me old-fashioned but I guarantee you these old-fashioned donuts are one of the best donuts ever made, they are actually my favorite donuts that I loved eating them as a kid. They were so good in the morning. First, combine sugar butter and egg yolks in a stand mixer bowl and beat that for about a minute. Once they are creamed together and the color is light, get the sour cream in there. Roll it all in and begin mixing again for about two more minutes. Yo are then going to add your pastry flour, baking powder, salt and then sift them together with a stand mixer running on low speed. Start adding the dry ingrediets one spoon at a time, you don’t need to wait for them to incorporate in between every spoonful. Just keep adding it one at a time and eventually it will get mixed together.
Now you need to get that base dough for your old-fashioned donut chilled, at this point, it’s still super sticky. Get a medium-sized mixing bowl, greased and lined with plastic wrap. Once the plastic wrap is in there, spray with a little bit more grease so that the dough does not stick. The reason to add plastic wrap to the mixing bowl is it’s a little easier to get out later on as well as you can just throw away that plastic wrap and cleaning the bowl will be a lot easier. Spray the dough and put more plastic wrap on top then transfer t the fridge to chill for around 60 minutes. Once your dough is chilled, dust the top of it with a little bit of flour pastry then transfer the dough to a floured working surface.
Roll your dough to a thickness of about half an inch then punch your donuts into whatever shape you want. When using a donut cutter, the first thing is to take the cutter then go around and make a little indentation. The reason for doing this is so that you get maximum usage out of all of your dough. So, if you want your old-fashioned donut to look like the ones you see in donut shops, punch them out int a diameter of 3 inches. The inner circle needs to be about one inch and a quarter thick. Once your donuts are punched out, let them rest then begin to fry your old-fashioned donuts at 340 degrees Fahrenheit. From start to finish, it takes about three to four minutes. Line them in a baking tray lined with a paper towel then serve your old-fashioned donuts.
- 240 g Sugar, granulated
- 90 g Egg yolk, beaten (about 5–6 large)
- 36 g Butter
- 380 g Sour cream
- 600 g Pastry flour, or all-purpose
- 15 g Baking powder
- 12 g Kosher salt
- Oil for frying
- Combine the sugar, yolks, and butter in the bowl of a stand mixer fitted with the paddle attachment.
- Set the mixer to high and mix until the color of the mixture lightens and its volume increases, about two minutes.
- Stop the mixer, add the sour cream, then mix on medium until the mixture becomes smooth, about one to two more minutes.
- Sift the dry ingredients into a mixing bowl and stir them together.
- Lightly coat the inside of a medium mixing bowl with nonstick spray, line the bowl with plastic wrap, and press the wrap into the inside of the bowl.
- Coat the exposed plastic wrap inside the bowl with another layer of nonstick spray. Set the bowl aside.
- With the stand mixer set to low, add the dry ingredients to the wet ones, one large spoonful at a time, waiting a few seconds between spoonfuls and stopping the mixer when the dry ingredients are completely incorporated.
- Transfer the dough to the bowl lined with plastic wrap; spray the top of the dough with the nonstick spray; cover it, placing the ends of the plastic wrap directly on the dough; and put it in the refrigerator for 60 minutes.
- Line a half-sheet pan with parchment paper, coat the paper with nonstick spray, and set it aside.
- Lightly dust a work surface with flour. While the dough is still in the bowl, dust the top with flour, then transfer it from the bowl directly onto the floured work surface.
- Working quickly to keep the dough cool, lightly dust the top of the dough with more flour. Roll to about a half-inch thick.
- Brush any excess flour from the surface of the dough. Use a 3 in ring mold to punch out your doughnuts, dipping the bottoms of the molds in flour before every cut.
- Transfer the doughnuts to the lined sheet pan and brush any last bits of flour off of them.
- Cover the pan with plastic wrap, making sure the wrap doesn’t come into contact with the doughnuts and place the pan in the fridge for 30 minutes.
- In a large pot over medium heat, bring at least two inches of fry oil to 340 °F / 170 °C. Clip a thermometer to the edge of the pot and monitor the temperature regularly, stirring occasionally to keep the heat even.
- Let the donuts cool for 15 minutes before glazing. If they’re too warm, the glaze will just run right off the sides.
- If your glaze isn’t nice and viscous, warm it in a bain-marie.
- Dip your donut about three-quarters of the way in, then pull it out of the glaze and transfer it onto a cooling rack, dry side down.