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Top Pot Sour Cream Old-Fashioned Doughnuts

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Old Fashioned Donut
Ron Dollete/Flickr

This recipe is adapted from one in Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. Old-fashioned doughnuts are fried at a lower temperature than other doughnuts and turned twice while frying, which gives them their characteristic crunchy petals and grooves—perfect for holding onto a sweet glaze (recipe included below). The sour cream in the dough keeps these doughnuts wonderfully moist.

Note: For super extra tender doughnuts, use cake flour. But they really are plenty tender and delicious with regular old all-purpose flour, too.

You might also like these Homemade Raised Doughnuts or Whole Wheat Doughnuts.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 1 dozen doughnuts and holes

Ingredients:

  • 2 1/4 cups flour, plus more for rolling and cutting
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 tsp. ground nutmeg
  • 1/2 cup sugar
  • 2 Tbsp. lard, shortening, or butter
  • 2 egg yolks
  • 2/3 cup sour cream or crème fraîche
  • Oil for frying (canola, vegetable, or lard)
  • 3 1/2 cup powdered sugar (optional)
  • 2 tsp. light corn syrup (optional)
  • 1/4 tsp. salt (optional)
  • 1/2 tsp. vanilla extract (optional)

Preparation:

  1. In a medium bowl, combine flour, baking powder, salt, and nutmeg. Set aside.
  2. Mix sugar and shortening in a standing mixer or with a hand-held mixer until sandy, about 1 minute. Add the egg yolks and mix until lighter and thicker, about 1 minute. Mix in sour cream.
  3. Stir in flour mixture, being sure to combine dough thoroughly. Cover dough and chill for at least 45 minutes and up to overnight.
  4. Heat a large, heavy pot with at least 2 inches on oil in it to 325°F.
  5. While oil heats, roll out dough on a well floured work surface. Roll out to an even 1/2-inch thick. Use a doughnut cutter or a 3-inch circle and a 1/2-inch circle cutter and cut out as many doughnuts (and doughnut holes) as fit. Gently knead the remaining dough back into a mass, re-roll to 1/2-inch thick, and cut remaining doughnuts.
  6. Dust off any excess flour from the doughnuts and gently slide a few into the oil. Fry only as many as will fit in the pot without touching. Once the doughnuts float to the top of the oil, fry for 15 seconds. Gently flip them over and fry until golden brown and cracked, about 90 seconds. Flip back over and finish frying until golden and cracked on the second side, about 75 more seconds. Transfer cooked doughnuts to a cooling rack (you can set it over a tray or layers of paper towels to catch the grease). Repeat with remaining doughnuts.

If you want to glaze the doughnuts, whisk the optional powdered sugar, corn syrup, salt, vanilla, and 1/2 cup hot water in a medium bowl until smooth. Dip doughnuts in the warm glaze while they are also still warm. Let sit to cool and set up for 10 to 15 minutes before serving.

Note: Old-fashioned doughnuts keep better than other types of doughnuts, but they are still at their best by far the same day they are cooked, and really extraordinary while still warm.

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