Old-Fashioned Cake Donuts (Print Version)
Tender cake donuts with crisp edges and vanilla glaze, perfect for a sweet start or afternoon snack.
# Ingredients:
→ Donut Dough
01 -
240 g granulated sugar
02 -
35 g unsalted butter, softened
03 -
90 g egg yolks (from 5 large eggs)
04 -
375 ml sour cream
05 -
600 g all-purpose flour, plus extra for dusting
06 -
15 g baking powder
07 -
3 g baking soda
08 -
10 ml ground cinnamon
09 -
2 ml freshly grated nutmeg
10 -
3 g salt
11 -
Frying oil (canola or vegetable), for deep-frying
→ Glaze
12 -
400 g powdered sugar, sifted
13 -
80 ml whole milk (3.25% fat)
14 -
3 g salt
# Steps:
01 -
Sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, freshly grated nutmeg, and salt in a medium bowl. Set aside.
02 -
In a large bowl, beat the granulated sugar and softened butter until light and fluffy, approximately 2 minutes. Add the egg yolks and continue beating until well combined and slightly increased in volume.
03 -
Mix in the sour cream to the sugar, butter, and egg yolk mixture until fully smooth.
04 -
Gradually add the sifted dry ingredients to the wet mixture, 2–3 tablespoons at a time, blending just until combined. Avoid overmixing; the dough should be soft and slightly sticky.
05 -
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
06 -
Lightly flour the work surface and roll out the chilled dough to a thickness of 1 cm. Use a pastry brush to remove excess flour.
07 -
Using a donut cutter or two round cutters (approximately 8 cm and 3 cm), cut out the donuts and centers. Gather and re-roll scraps as necessary.
08 -
Pour oil into a deep fryer or large, heavy pot to a depth of at least 5 cm and heat to 175°C.
09 -
Fry 2–3 donuts at a time, turning once, until golden brown, about 1 to 1½ minutes per side. Fry donut holes separately, as they cook faster. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
10 -
Allow the fried donuts to cool slightly before glazing.
11 -
In a medium bowl, whisk together the sifted powdered sugar, whole milk, and salt until a smooth glaze forms. For a thinner consistency, gently warm over a bain-marie while whisking.
12 -
Dip the cooled donuts into the glaze, allowing excess to drip off. Place on a wire rack to set.
# Notes:
01 -
Score shallow triangle-shaped cuts on the surface of each donut before frying for the signature old-fashioned appearance.
02 -
Donut holes may be fried and glazed for an additional treat.
03 -
A splash of vanilla extract can be added to the glaze for enhanced flavor.
04 -
Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.