Old Fashioned Sour Cream Donuts

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I’d like to take this opportunity to drop a few nuggets of truth on all of you, if that’s okay.

Nobody is normal. Nobody.

Fears are nothing more than stories that we tell ourselves.

A person who is nice to you, but rude to the waiter, is not a nice person.

Nothing is really lost- until your mom can’t find it, that is. Then, it’s just gone forever.

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Lastly ( and perhaps most  importantly)…it is always, ALWAYS, a good ‘time to make the donuts’.

For those that may not know, the Dunkin’ Donuts company featured a commercial with a character named Fred the Baker who appeared in commercials with the trademark ‘catchphrase’: “Time to Make the Donuts”. It was a pretty popular ad, and was also parodied in one of my favorite Saturday Night Live sketches with Jon Lovitz. It’s really all I could think about when I was putting this post together, and I think that that really says something to the centrality of donuts in life in general. Think about it: there’s no time, event or circumstance when it’s not a good time for some donuts.

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Had a lousy day at work? Time to make/eat some donuts.

 Your favorite team won the game? Time to make/eat some donuts.

Fight with the spouse/significant other? Time to make/eat some donuts.

Payday? Time to make/eat some donuts.

Fiesta Friday? Definitely time to make/eat some donuts.

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I mentioned in some of my earlier posts that I recently got into the mood to make some donuts from scratch. My sisters wanted these Cinnamon Bun Doughnuts and Apple Cider Donuts. And me, well I wanted these.

A good old fashioned sour cream donut just like the ones you get from the bakery.

Guys. Guys, guys, guuuuuuuuys.

Drop whatever you’re doing, print out this recipe and get in your kitchen. ‘Cause it’s time to make the donuts. These donuts. Right now.

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This recipe is so good, I honestly wouldn’t be able to tell the difference between these donuts, and ones you would buy from a bakery. The dough creates the perfect browned, crusty crevices that have just enough body for the icing to seep into, solidify and form the most delightful pools of pure sugary goodness. It’s just what a sour cream donut should be, and I meant JUST: golden brown and crusty on the outside, soft and  flakey tender on the inside, with the sour cream giving it just enough of a subtle tang to complement the sweetness of the icing. One of the best donuts, I’ve ever had, hands down.

And yeah, I’m more than a little pleased and proud that I was the one to make them.

I’m bringing these donuts to this week;s Fiesta Friday #38 hosted by Angie@TheNoviceGardener and co-hosted this week by Hilda and Julianna. Don’t fight over  them all at once, guys. There’s plenty enough to go round-for now…

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Old Fashioned Sour Cream Donuts

Recipe Adapted from Completely Delicious via  Hand Forged Doughnuts

CLICK HERE FOR PRINTABLE VERSION

Old Fashioned Sour Cream Donuts

Ingredients

For Donuts

  • 2 1/4 cup (255 grams) cake flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons butter flavored shortening
  • 2 large egg yolks
  • 1/2 cup (4 fluid ounces) sour cream
  • Canola oil, for frying

For Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

1. In a bowl, sift together the cake flour, baking powder, salt and nutmeg.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat the shortening and sugar together until sandy. Add the egg yolks and mix until light and thick.

3. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour.

4. On a floured surface, roll out the chilled dough to about 1/2 inch thick. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking.

5. Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn.

6. Let drain on a paper bag to soak up the excess grease.

7. Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

8. Store in an air tight container at room temperature for a few days.

Apple Cider Donuts

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Sometimes, I really miss being in the very early years of elementary school.

Morning and afternoon recess periods were awesome.

You can’t beat ‘homework’ that consisted of coloring in the lines and tracing out capital and lower case letters.

Sitting in a circle and singing with my classmates while my teacher played “The Farmer in the Dell” on the piano was cheesy, but still fun.

Yes, all of that was fine, but when I say I really miss those early years of school, I feel I should emphasize that what I really mean was that I miss the food part of it.

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I don’t know how it was for you guys, but at my elementary school,  there were certain foods that we all knew we could count on seeing and eating every season.  Because we all know that little kids can be placated and satisfied with treats.

Actually you can still kinda say that about me now. But I digress.

At Christmas, we were given candy canes and frosted cookies. Valentines Day meant we always held class valentine and candy exchanges. Around St. Patrick’s Day we got pancakes dyed with green food coloring. And at this time of year, we knew that we were gonna go on a field trip to a real life apple orchard, and ultimately end up eating apple cider and donuts. I gotta say, of all the food ‘holidays’ we had, the Apple Cider and Donuts holiday was my favorite.

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I got it into my head a little while ago that I really wanted to make donuts from scratch. Like really, really, REALLY wanted to. I took my usual poll of the family to see what they wanted. Jas wanted a cinnamon bun-style doughnut, which resulted in these absolutely heavenly Cinnamon Roll Doughnuts. Ashley (our resident apple cider addict) wanted Apple Cider Donuts. And me- well, we’ll get to that in a later post. For now, let’s just focus on these.

I had a cut out recipe from Yankee Magazine that I really wanted to try and looked easy enough for someone like me who’s never made her own donuts from scratch before. At first after rolling and cutting out the dough, I was skeptical that I had done it wrong as the dough didn’t seem thick enough to give me the thick, fluffy cake donuts that I had originally wanted to make. However, once these babies hit the hot oil in the deep fryer, they puffed ALLLLLLL the way up. The intense apple flavor of these is really just amazing, and I do think that it was due to the concentrated flavor that came from the boiled cider, so don’t skip that step. I poured about a cup of cider into a small saucepan and let it simmer down until it had reduced to about a 1/3 cup. Not too difficult at all. I did these two ways: one half of the batch I just left plain, as that’s how Ashley likes them. The other half I dunked still warm into a cinnamon sugar mixture. The softness of the donuts combined with the subtle crunch of the sugar? Pure Heaven in my mouth, guys.

I’m taking these to this week’s Fiesta Friday #37, hosted by Angie@TheNoviceGardener and co-hosted this week by  Julianna @Foodie On Board and Hilda @Along The Grapevine. Cheers, guys.

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Apple Cider Donuts

Recipe Courtesy of Yankee Magazine

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 1 cup granulated sugar
  • 5 tbsp unsalted butter, at room temperature
  • 2 large eggs, room temperature
  • 3-1/2 cups all-purpose flour, plus extra for work surface
  • 1-1/4 tsp. table salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 cup low-fat buttermilk
  • 1/3 cup boiled apple cider
  • 1 tbsp. vanilla extract
  • Canola or safflower oil (for frying)
  • Cinnamon sugar (1-1/2 cups sugar mixed with 3 tbsp. ground cinnamon) or confectioners’ sugar

 Directions

1. In a large bowl using a hand-held or standing mixer fitted with a whisk attachment, beat together sugar and butter until mixture is pale and fluffy, 4-6 minutes. Add eggs, one at a time, beating a minute after each. In a medium-size bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and nutmeg; set aside.

2. Pour buttermilk, boiled cider, and vanilla into sugar/butter/egg mixture. Mix well, and don’t worry if the mixture looks a bit curdled; it’ll smooth itself out. Add flour mixture and combine gently just until fully moistened.

3. Line two baking sheets with waxed paper or parchment paper and dust generously with flour. Turn dough out onto one baking sheet and pat gently into 3/4-inch-thickness. Sprinkle dough with additional flour, cover with plastic wrap, and place in the freezer for 10 minutes to firm up. Remove dough from the freezer; use a lightly floured 3-inch doughnut cutter (or two concentric biscuit cutters) to cut out about 18 doughnuts with holes. (You may gather the scraps and roll again as needed, but you may need to chill the dough more to firm it up.) Place cut doughnuts on the other baking sheet as you go; then transfer to the freezer for 5 minutes to firm up again.

4. Line a plate with a few layers of paper towels and set it nearby. In a Dutch oven or large pot, heat 3 inches of oil to 370° (test with an instant-read thermometer). Drop 3 or 4 doughnuts into the oil, being careful not to crowd the pan. Cook until browned on one side, about 1 minute; then flip and cook until browned on the other side, about 1 minute longer.

5. Repeat with the remaining dough (if you find that it’s getting too soft as you work your way through the batches, pop it into the freezer again for 10 minutes). When doughnuts are cool enough to handle but still warm, sprinkle all over or roll doughnuts in with cinnamon sugar or confectioners’ sugar. Serve immediately.

Cinnamon Bun Doughnuts

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There’s a regional little store in my area called Quality Dairy. If I were to describe it, I would say that it’s part corner store/part bakery/part liquor store/part ice cream parlor and in some locations, part gas station.

Nothing sounds weird about that, right?

But as quirky as it sounds, QD really is a local institution for the locals in my parts. There’s at least one on every major street on a corner and I can’t see it going anywhere anytime soon. For one, each one has an ATM machine that is free of that ridiculous surcharge you have to pay at every other ATM in a grocery store or other public place. Second, they make seasonal goodies that are SO good. Come Christmas, they’ll be selling their house-made Egg Nogg and egg nogg donuts, while at this time of year they’re putting out their famous, house-made Apple Cider and Apple Cider donuts. My sisters make sure there’s a gallon of QD apple cider in the fridge every single week during the Fall. I’m so not kidding.

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  In the summer time, it’ my go-t0 place of choice for hard-packed ice cream. Not only is it delicious, they’ll also give you a lot of bang for your buck. I can go to QD once and pay $2.00-$3.00 for a ‘serving’ of ice cream that’ll last me 2 days. Top that, Coldstone.

My favorite part of QD has gotta be their baked goods, specifically the doughnuts. They make them fresh every morning in a warehouse, then deliver them to the individual QD locations across the area. They’re all pretty tasty, but one of my favorites has always been their cinnamon roll doughnut. It’s literally a cinnamon roll that’s been fried and dunked into a glaze. And it’s friggin delicious. Not to reinvent the wheel or anything, but I really saw no reason why I couldn’t do the same thing on my own.

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When you get right down to it, a good cinnamon roll boils down to a really good dough. So I decided to use one of Allrecipe.com’s most popular doughnuts recipes, and construct it like I would a cinnamon roll. Once the dough had gone through it’s first proof, I rolled it out into a very thin rectangle, and sprinkled it with a brown sugar filling. Then I rolled it up in the traditional method and let the rolls proof one more time. And they do get BIG. Like, bigger than the palm of your hand, big. After they finish the proofing, I fried them up just they way you would a regular doughnut, let them cool for a minute or two, then dunked them into the glaze.

A-ma-ZING.

These may be a little time consuming, but they were really worth the effort. I’d definitely make them again, or even make a variation of them with another flavored doughnut recipe like apple or chocolate.

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Cinnamon Bun Doughnuts

Recipe Adapted from Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 quart vegetable oil for frying
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed

 Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to a large rectangle, very thin. Sprinkle brown sugar over the dough. Roll up dough tightly into one large log., pinching the end into a tight seam to seal the dough off.

4. Using a serrated knife or unflavored dental floss, cut individual rolls out, about 1/2 inch thick. Grease two 11 x 13 baking pans with shortening or butter. Place rolls into cake pans, cover and allow to rise until doubled, about an hour.

5. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

6. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.