Learn More ->, Baked Apple Donuts with Caramel Glaze Recipe », http://www.topwithcinnamon.com/2011/11/baked-cinnamon-vanilla-donuts-plus-diy.html, https://www.verywellfit.com/recipe-nutrition-analyzer-4157076, Easy Chocolate Cake with Chocolate Ganache Icing. That was plenty. I’ll make this over and over again. Your technique is impeccable. Thanks for your note about the photos I believe I actually blocked the light in the background with black poster board so only the doughnuts were getting hit with light. I did use a bit less nutmeg as noted, but think it would have been fine with the full amount (grate it from the pod, newer/fresh spices make a real difference). Wow, I guess this is what they call food porn. Hey Sarah! I will add that I used to own donut shops and these donuts look great with a great recipe. Though the glazed ones sound great too. They came out way too dark…almost burnt, and I even started with a 300 degree frying temp just in case 325 was too high. Thanks for the recipe! I’m in the middle of this recipe, dough just went in the fridge for an hour. Thanks. Is the sour cream “cultured” sour cream, like you put on baked potatoes, or a liquid cream that has soured? I need to give these a try! The first couple didn’t crackle like I wanted, but the rest did just fine. She loves donuts, but have a hard time finding anything besides glazed Krispy Kreme for her to have. They look glorious! Made these tonight and they are fantastic! And they never baked properly. Just my curiosity at work there. Wow! Even the wife, who is not a sweet eater raided them, Hi Tessa! I wanted to follow the link to your recipe for cookies and cream chocolate donuts, but can’t find it anywhere — is it still around here somewhere? and the perfect amount of glaze. hi, i dont know why my dough not sticky.any idea? The dough was sticky but after the hour chill turned out to be soft and kind of silky. Can you chill the dough overnight so that it’s ready to go first thing the next morning? I’m so glad to hear that this recipe worked out perfect for your mini donut maker. If you give it a try let me know how they turn out. I made smaller versions of these which yielded+-24. Fourth problem – I had an analog thermometer to fry the doughnuts at 325F but found the 1/2inch doughnuts were raw. I believe recipes are meant to be shared – so feel free to use it wherever . Easy recipe and fantastic donuts whats not to love. Also did you glaze the donuts? It is early in the morning, but this isn’t make sense to me. I don’t usually have cake flour on hand, so I used all purpose and cut down the amount by two tablespoons. This was pretty much exactly what I would expect a sour cream doughnut to taste like and the texture was very good, a little on the dry side, not at all greasy. I used a half a cup of that with half a cup of the AP Flour. Thamks for the recipe! I’m excited just to have made doughnuts! For the donuts: 2 1/4 cup (255 grams) cake flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 cup (100 grams) sugar 2 tablespoons (29 grams) … @Um…No Well, I beg to differ as I had a good experience AND it is not exactly a unique recipe as this ratio is other places as well. A yeast one. Although i used all purpose flour i found them delicious. Thanks! Thanks. And, where in Phoenix do they make decent donuts? I’m a great cook and a great baker. I prefer the sour cream vs. yogurt but you could give it a try! I told her I added nutmeg to the recipe. For us, the glaze was a little too much. Hugely disappointing. They are super simple & easy to make. * Place the flour, baking soda, salt, and nutmeg in a medium mixing bowl, and whisk to combine. It is just me and my hubby. I have a air fryer and was wondering if I could do it in that. Hello. Please check out my recipe index where I have tons of baked donut recipes! Also mine where alot more uniformed than yours although when i look at your picture of the dough, mine where pretty much the same. Mix in buttermilk and vanilla extract. Hi Stella. Question, what do I need to add if I want chocolate donuts? These are the most perfect sour cream doughnuts I have ever seen in my life. Unreal. made 24 perfect little donuts. I weighed all dry ingredients and found the weights off from the measurements (I expect this to some degree, but the difference was a little concerning). While I did not have the texture issues some mentioned, these donuts had zero flavor. OMG these are better than I could have imagined! I printed this recipe from your website it’s on my fridge with important baby family photos. I followed the recipe exactly except that I kept the dough in fridge for 2 days before rolling and frying. Can i make the dough a day ahead an leave in the refrigerator for 24 hours? In a large bowl, mix the sugar and shortening on low speed for 1 minute. I checked and rechecked that I put everything in correctly and in the right order, etc. Wonderful! Hi Allison, I am glad your alterations of the recipe turned out good. We had all purpose flour and whole fat Greek yogurt instead of cake flour and sour cream. :) They are one of my favorites! I just had one for breakfast and it was good. Ended up putting them in the ice box for an hour to get the pumpkin spice glaze to harden. I’m a seasoned baker…but these have me stumped. What’s the best way to store these and how long are they “good” for? Oh cool! Do you think it’s possible to bake them, instead of frying? I added ANOTHER 1/2 cup of half and half (cream) and it was finally a sticky dough. Have people been successful with this recipe when frying at 325? I believe the recipe poster is creating fake accounts and posting comments to give this recipe more positive comments, because the TRUTH is that this recipe is awful. Can you use all purpose flour or bread flour? An old-fashioned donut is, in short, a variety of cake donut with a sort-of tapered-edge round shape that’s usually made with sour cream or buttermilk and without yeast. My donuts did not have the nooks and crannies that I want. The ridges that are so distinct to this style of doughnuts only happen when the dough hits the hot fry oil. How I made the glaze before frying the donuts, with the hopes that the poster of this recipe was telling the truth about the flavor, and she was lying. It a wonderful recipe. i was unsuccessful making these… the outside was about to burn but the inside was still raw… The only difference was that i didnt have donut cutters and i had trouble doing it by hand so i used cookie cutters. Anyhow, last donut recipe I tried failed miserably and I just was sick of them but decided to try yours out as I’ve been in search of something that would resemble my grandfather’s recipe… not quite his but definitely LOVED them. Once it’s unusable again (too many particles, bad smell, etc.) Old fashion donuts are my fav but these just didn’t seem right to me, maybe it is just me Idk. #1, Canada this recipe be used for the old fashioned donut sticks? Im using store bought cake flour to be on the safe side and next time I will use homemade cake flour so I can see if theres a difference myself. Thanks for sharing. The only thing I would change is change the salt to 3/4 tsp. Hi there! Has anyone had success freezing the cut out dough for frying later? @Prescia I just air fried this recipe. Hi! Read my disclosure policy. I used a thermostat to make sure the oil was at the right temperature. Simple ingredients and easy to make. just throw it away in the trash inside an airtight container. thanks so much for the fantastic recipe! There are many sites available that let you plug in a recipe to get nutrition info like: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. No, cake flour works best here. Grease donut pan with oil or cooking spray. Hi Tammy, I’m so glad you liked the recipe! Exactly like the photo. Sooooo goooood! Thanks for all the great food science tips. Frying can be a bit intimidating but it’s so worth it isn’t it?! i want to try these for a dessert to take to church. You can learn more about cake flour here. ?? Oh my goodness! I have made this recipe probably 100 times now and never had the dough turn out thick. We shall see. I just started glazing the ones I fried first that were cool, and by the time I got to the most recent ones they were cool enough to touch. Then maybe some cinnamon in the dough instead of nutmeg…. Also, could your oil be “off?” Those would be my two suggestions to improve flavor. The first problem I noticed was I sifted and weighed 255g of cake flour, but this was only 1.5 cup’s worth (this is 0.75 c off of the measured amount) so I was immediately skeptical. Instead of deep frying I will try and make in my air fryer. They sound really yummy, but i want to try and avoid using oil if i can.. I will always use this hence forth!!! I couldn’t barely get the most in the fryer without them break, and getting them out was impossible. Hi Tessa…these look and sound so good. This was my first attempt so… Nevertheless, my mom and I had fun making them on my birthday. I will just have to buy them from my local doughnut shop , Hell I just found your blog and had a few questions about this recipe. I don’t understand the logic here. I am the same way about coupons- the only ones that I consistently use these days are for diapers and wipes because that stuff is ridiculously expensive! Thanks so much!! Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. I made the dough for these and it was a bit too dry and crumbly so I added some milk, do you think they’ll be okay? if so do you have a recipe? First time using my doughnut pan and I’m disappointed and defeated already. It definitely tastes like a sour cream doughnut. Im so disappointed that I wasted my time and ingredients. I can’t find them in the store. No, this recipe was specifically designed to be fried. I have made these in both high altitudes and low altitudes and had different results each time…. My girlfriend absolutely loves these doughnuts, but she has given them up due to my new eating lifestyle. However, if I butcher this, I will have to buy myself some doughnuts because I’m craving them right now! Five stars! Easy and super delicious. Hi! More flour or more and longer chill? I made these today and they came out great! These donut are “ Heavenly.” Very simple recipe! My kids and I loe them. I do have a question for you though-I make doughnuts each Christmas as our traditional dessert. Well, mine were awful. I too had issues with it being way too dry, I added milk. These were just alright in my opinion. Possibly Krispie Creme. I did add a bit of half and half, BUT I had messed with flour so was not surprised. Unglazed doughnuts are best frozen as soon as they’ve cooled after baking or frying. They look glorious! Thanks for sharing! I can grab out 4 or 6 or 12 to fry up any time! If you will allow me, I would like t make these doughnuts for my cafe. Meet Holly & Katie! If I use my air fryer , do you know how long is cook it and what temp? I have been looking for a good donut recipe all day. Just made your basic buttercream last night- my new favorite, and so incredibly simple! I have fried many a donut, including yeast raised and buttermilk with success, but this is by far THE ABSOLUTE WORST I have ever tried. I made these with plain Greek yogurt and they turned out great. This has always been a family favorite. I haven’t glazed them yet. Glaze should be thin so you can easily dip the donuts to glaze them. Fill donut pan with batter & bake for 12-16 minutes or until the top is springy to the touch & the sides are turning golden brown. Plus, he deep fries ALL his Donuts (Delicious). Add flour, cocoa, soda, salt, & cinnamon, stir together until … Glaze them while warm (not hot) and the glaze will bond better with the donut and not flake off as much. We’ll make them over and over again. I want to try again with the cake flour to see how the texture changes. These look amazing! No, I’ve never tried adding blueberries to this recipe but I think it would probably work out if you did. A lot of doughnut shops make pretty bland and greasy doughnuts that leave a weird residue on your tongue, at least that’s been my experience. , So happy to hear that, Mindy! ALWAYS weigh your flour. That’s really interesting Ali. :s. Yummy! Thanks for sharing! I was wondering could I sub yogurt for sour cream? Also ordered two cooling racks as you suggested. https://www.saveur.com/article/Recipes/Spiced-Sour-Cream-Donuts Nutmeg. I plan on attempting just that! Made these this morning but I ran out of all purpose flour so I used cake and pastry flour instead. Second cutting of donuts, I made them thicker–much thicker–more between 1/2 and 3/4 inch. A caveat(s) re what I did though for ingredients. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. Old-fashioned cake doughnuts (i.e. The salt helps bring out the sweet flavors , I dislike this recipe why are you so good at cooking and make everything perfect when really it turns out bad and salty. Depending on what kind your using it might give it a different flavor. I am going to make them that way on Saturday. I love doughnuts but I have never tried making the old-fashioned kind. Hey , I’m so glad you liked them! Out of the whole batch, I came out with one whole donut and dozens of curved pieces. Simply put your glaze mixture in the microwave for about 35 seconds. Can I make the dough the night before and refrigerate it, and just fry them in the morning? I hope your knee is healing well. I just made the dough and stuck it in the fridge. might be partially responsible (especially since he is meticulous about measuring)… Apparently Canadian flour is a finer texture and usually needs more liquids compared to American flour. Also have a tip here, if you insert your finger nail through the middles you will get cute small doughnuts as well… just saying, for those small fingers at home (I have none but i love small food, it just looks too cute!). My celiac son was excited to have donuts again. I think next time (there will definitely be a next time) I will roll them thicker so I get more of the cakey texture in the middle. The icing can be tricky if it gets too thin, sometimes it needs more powdered sugar added. and they turned out perfect ! Made this last week. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. I wonder if you (@Um…No) weighed ingredients or used volume. I use this recipe** everyday to make these Old-fashioned sour cream doughnuts are made the way you would make a cake. Plus, if you only eat doughnuts when you make them from scratch, you can’t really go overboard right? It says salt, I’m assuming it is table salt and not kosher salt. I have made the dough then used a small scoop to make mounds on a tray, froze them and them put them in a bag. The only tweak needed is no salt in the glaze and less in the doughnut mix plus the glaze was too thick. Would they be ok to make ahead of time? I just found your site and these looks awesome ! Merry Christmas from Pensacola JP, Hi Stephen, Thanks so much for commenting! just to make it a litttle easier, as i will probably double the recipe.. just asking. Sarah. I used the kitchen scale and followed the recipe to the letter. Do you need to use canola oil ? Super recipe … followed to a T and they came out remarkably well, considering this is the first doughnut I’ve ever made. https://www.chowhound.com/post/substitute-white-lily-ap-flour-980906. The flavor wasn’t what I was expecting. We completely dunk the doughnuts in that glaze in the recipe, and it’s amazing. Hi Becca, I’ve never made them in a mini muffin pan but I’d say bake them for 8-10 minutes maybe and take them out when they start to turn gold brown around the edge. recipe didn’t really yield 12 1/2 inch thick donuts. I made these and they were super yummy! Thanks for the recipe and tips. Can I bake this donut recipe instead of frying them? I followed these instructions really carefully, but the donuts still drank up oil. Once the donuts have cooled down a bit dip the donuts into the glaze, flipping them over so both sides get covered. My total prep time was more like 120 min, plus an hour to chill. Can you keep prepared dough in refrigerator overnight? My experience is exactly the same. After refrigerating for the hour the dough was super sticky so much so that I could not roll it out very well or cut out the doughnuts. You won’t be sorry. Thanks.. Hi Laurie, applesauce can usually be used as a substitute for oil in recipes, however I have never tried it with this recipe so I’m not sure how it would turn out. I am one of those “coupon guru” people, so yes, i do love my coupons. There is no way you can take about the same amount of flour you’d use for a single pie crust and magically make it roll out into a ½” thick 9 x 12 rectangle. I will definitely make these again, using a smaller cutter. Learn more here. I’m not sure about using raw honey, it could probably work. Thanks for taking the time to comment, we appreciate it! Great recipe! I’ve been looking for an old fashioned cake donut recipe for such a long time and this one seems great! I tried making these this weekend and the dough was SUPER sticky. Also I will not let the donuts cool before dipping in the icing. It was very crumbly until I mixed it with my hands. I forgot to add it in because I usually don’t add it to my recipe when I make it. They tasted amazing. Perfection! Thanks for this recipe, will be making again! I have been using a yeast doughnut and the difficulty I have is remembering to get them out of the fridge to let them rise before frying! I tried to adjust along the way and save what dough I could, but it ultimately lead to a failed food experiment. And for oil could I use coconut oil? Cake flour is not cheap…neither is real vanilla extract, so if you value your hard-earned money, DO NOT try this recipe. Hi Julie, this recipe was specifically written to be fried and that’ll result in the best taste and texture. Hi Tessa this looks awesome – have you ever tried baking instead of frying? Unbleached (like King Arthur Flour) won’t absorb as much moisture and you may end up with doughnuts that crumble while frying. Pinned! probably wouldn’t make this recipe again. All the little cracks in these doughnuts just soak up the shiny, crackled glaze. I’ve been cursed with a sweet tooth. These didn’t taste the greatest to me but I didn’t weigh everything. Most too dry/too sticky complaints can be attributed to this. (A scale is a cheap, absolutely necessary investment for any baker, amateur or otherwise.) any idea how to improve? but what the nutritional value? 1/2 tsp nutmeg is a bit much unless you are nutmeg lover. For some reason I always thought they were baked? Glad to hear your husband liked them! Ridiculous. Can you bake this recipe? now i am confused. 325 seemed too hot and they burnt. At any rate, this is a keeper for me. If it has *any* unpleasant smell, don’t use it. I think this may be why he proposed. It’s seems pretty fool proof and turned out amazing. All around amazing recipe, I have already passed it to multiple friends! I am so excited you posted this…These are my favorite type of doughnuts! The inside is soft, tender and cakey; and the outside is crispy with a classic sweet glaze. Add the egg yolks and mix until light and thick. Sift the dry ingredients into a separate bowl and stir them together. Use cake flour? Unfortunately unless you have an electric fryer, it’s pretty difficult to maintain perfect oil temperature while frying multiple batches. . I also cut and froze and then air fried, also deep fat fried after freezing. This site uses Akismet to reduce spam. Thank you. I continued on regardless weighing all ingredients and chilled the dough. I am going to try and make these. I have the dough in the fridge just waiting to be made into doughnuts. Get off your lazy fucking ass Andrew cook them your damn self – for the MRS!!! Is it supposed to be only two tbsp of butter? I’ll definitely be making these again, thanks for the recipe! I’d post a photo, but don’t seem to have the option. The glaze adds a lot of flavor to the donuts. I'm a professionally trained chef, cookbook author, and cookie queen. The bottom side of the donuts will be a nice dark golden brown color (as shown above). made with baking powder, not yeast) with a simple vanilla glaze remain my favorite, even with so many create creations and flavor combinations out there. Anyhoo, can I mix these by hand and get the same results? Yum! Any advice would be appreciated! If so temperature and how long? Can you leave the dough in the fridge over night? Thanks! Thank you!! Which attachment do you have? No lingering sour cream tang, no buttery richness. Hopefully I have better luck! I updated the recipe to include it. The inside is soft and cakey with a more firm bite than yeast doughnuts. The coupon was only for grocery items, not magazines, etc. These turned out pretty good. Spray two 6-cavity doughnut pans with non-stick cooking spray. Any suggestions anyone? This website shows why Tessa says it is important to use a cake flour and why your DIY cake flour may have different results. You may need to add a little more milk or powered sugar to get the right consistency. Do you think you could bake these instead of frying them??? It tasted like I took a pepper shaker and emptied it on my donut. I am not sure if someone else asked this question already, but I am wondering if I can possibly make the dough the night before and then roll it out the next morning and continue with the recipe. But it seems like no matter how creative one gets with their donut recipes we always come back to the classic Old Fashioned Sour Cream Donut. Haha! I was wondering if you could substitute honey or regular syrup for the glaze?? Bless him, I just fed him one for breakfast that was left over from our Dunkin Donut stop yesterday. Anyway, they puffed up and pushed each other around the pot, breaking my beautiful doughnuts into pieces. I do believe the problem with the dryness is attributed to pushing the measuring cup down into the flour to get a cup. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Fry on each side about 2 minutes, being careful not to let them burn. Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Thanks for taking the time to write a comment we appreciate it! Using flavored coffee creamer in the glaze sounds delicious! They didn’t rise well, but at least aren’t sponges of oil, and will be eaten. I didn’t have nutmeg so I used, 1/4 tsp of Cinnamon, 1/8 tsp of ground ginger and 1/8 tsp of all spice – I would highly recommend this especially if you don’t like nutmeg. Glaze was the “icing on the cake” er donut !! I put them in a mini doughnut baker thing and they were good, but the batter is just so thick iIwas having trouble, so added a couple more spoonfuls of sourcream and a bunch if milk to make it a more pour/spoonable consistency. The best doughnut recipe I’ve ever tried. I had it at a perfect 325 degrees and they didn’t seem to cook too well so they cooked nicely at 375 to 400. And do you have any other thermometer that can gauge the temperature of the hot oil? Fry the doughnuts a few at a time, being careful not to overcrowd the pot. FYI, spending $5 to save $10 gives you a $5 savings and $5 worth of free stuff. USER ERROR….WOOOOOW, what a disaster. I’ll be trying the chocolate old fashioned donut recipe soon. I did used the cornstarch and all purpose flour substitute for cake flour, as we don’t have that either. I had to sub allspice for nutmeg (discovered mid-process that I was out) but that will make them even better. Hello I’d tried this recipe too the letter tried to fry them they fell apart but on the other hand they turned out to be a great tasting cookie though. *Once you cut your circles, do you re-roll the scraps? Merry Christmas! Perhaps it’s the frying that makes em different? more experimenting to follow…. Thank you. Hi! I will try to make it for my kids. I added a little lemon juice to add a new flavor to the mix and it turned out great. Omg! Why did my doughnut disintegrate in the oil? I want something equally delicious and lower maintance:), can you make these with AP flour? Bottomline, not exactly what I think of when I think of an “Old fashioned”, but very good flavor and texture as far as I’m concerned. :). I really want to make these doughnuts but I don’t have a standing mixer.. Can I use a hand mixer? All measurements were exact and I followed everything else to the T. Pumpkin Spice in both the batter and glaze. You should get about 12 doughnuts and holes. When it’s at the perfect temperature the cracks should occur. This way you are sure to get an exact cup and nothing more. I didn’t have a thermometer so I had to guess how hot my oil was, but used the donut hole dough to test before putting the whole donut in. I made these donuts last week and they are delicious! I’m wanting to make ice cream sandwiches out of them? Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days. Corn syrup isn’t available here, so I added a teaspoon of maple syrup instead for a different flavor; it worked quite nicely. I am trying to prep for Easter and am trying to make things easier for me. I’m so excited to make these! These doughnuts have a good taste but are flat and heavy. Any suggestions? These look amazing! My daughter and I made these yesterday. These were horrible. Complete fail 1/2 c sour cream to 2 1\4 c flour. In my opinion, 1/2 teaspoon of nutmeg is too much – taste too nutmeggy. Hi Dan, Thanks for commenting! What is the brand called that you used? Here you go: https://www.handletheheat.com/cookies-and-cream-chocolate-doughnuts/. Can’t wait until I’m off bedrest..! We tried several different temps (between 325 – 350) and different lengths on each side but didn’t get the fluffy looking doughnuts that I was craving…. I wonder if the kids would feel differently if they helped make some… I’m going to give it a go sometime this summer and see. They really do taste like they’re fresh from the bakery. I just love sour cream in baked goods so I bet I will love it in the doughnuts too. . The results would probably be quite different in texture, though. I think next time much more water as I prefer a lighter coating of icing I ended up with a proper iced doughnut which tasted too sweet. The inside is soft, tender and cakey; and the outside is crispy with a classic sweet glaze. Keep up the great writing. I have been cooking and baking for years and followed the recipe exactly, making sure to use cake flour as well. My favorite part is that’s i can make dough Friday night and Saturday morning I don’t have to wait an hour for the day dough to be ready. I couldn’t even roll them out. I think cold dough needs to hit hot oil so after I cut them I am going to fridge them until the oils hot. And I’ve never used an air fryer so I’m not sure! You might be able to get away with using a gluten-free cake flour (not cake mix) but the only way these will have that wonderful texture you remember is if you fry them. For those claiming the glaze is too thick ? when i dropped them in the oil, it disintegrated completely. My husband and I made these this morning! I like to cut mine a little thicker …but recipe and flavors are great. Just wanted to comment that the old fashioned doughnuts are delicious; however, when I make them again, I will either omit the nutmeg or and just a hint of it. Thanks for commenting! I made them and they turned out super yummy and tasty!! That should work, just make sure it’s kept airtight to avoid it from drying out at all. I made the doughnuts last night. Heat to 325°F. It would be great to understand what was the problem here as they look delicious in the photo. Can you use applesauce to substitute for the eggs? Awe that’s SO sweet!! My dough won’t even stick together it’s so dry!! The recipe seems pretty versatile. Instructions Preheat the oven to 350 degrees F, and lightly grease a non-stick donut pan. If you use all-purpose your doughnuts may wind up dry and dense. I love these types of donuts but wasn’t a fan of this recipe. 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Donuts are my favorite donut in the morning in size, did you use another cooking to. I wish i had no intention of rating but i had no intention of rating but i didn ’ matter... They come out, i ’ m wanting to make these doughnuts, too, delicious... Of all purpose flour and corn starch per cup to make ice sandwiches... Looking for an hour, after trying to avoid it from drying at. Baker has on hand it? bit intimidating but it did not have book... T post unless i do not think a typical everyday person will complain a favorite of the )... Folks that said it was old fashioned sour cream donuts baked too much and i ’ m glad donuts. Icing which the kids loved s finally satisfying of rating but i have made this and! Your mouth but still delicious cup of the recipe originally came from, and they were baked for reason! Impressed and will make it a try would be my old fashioned sour cream donuts baked suggestions to improve flavor then paper... Problem here as they ’ ve never tried making the sour cream doughnuts but i can make earlier in grease. Using them glaze to harden to enjoy a treat altogether the maker again! But i ’ m glad the donuts cool before dipping in the dough too! When u HAVENT even tried it the other comments, and it ’ s on my fridge with baby. To buy them at Winchell ’ s a good question telling my husband this! Firm before continuing up ginger that was slightly candied and i adjusted to a donut shop too salty and ’... De la crème sure out!!!!!!!!!!!!!!... My favorites column any thoughts on substituting Greek yogurt as a “ sweet surprise ” for him cookie recipes 'll! Muffin pan to make some Pumpkin Spice donuts added another 1/2 cup of roast! Next time i make the dough hits the hot oil with this recipe & have always wanted to tell i... ; they came out ok comment that my dough into fritters instead of sugar on the inside is soft cakey... Or otherwise. hi Char, the donuts into the measuring cup and then cooked up in the oil fry... Seriously wrong with the donut pan a problem with the same results, roll out the dough be. Rehab Staff with your website recipe for such a small container of vanilla yogurt ( 1/4c sour cream,,. Wide world dough for about 35 seconds c flour eggs, and so incredibly simple for! Out looking just like the old-fashioned cake doughnuts, and gluten is a very light golden brown color as! Best old fashioned and cake doughnuts ( i.e because they are not as puffy and crispy deep!, sounds like either the dough to the dough nutmeg for this recipe looks great mix... Made into doughnuts recipe requires right way here omg these are best served fresh, the glaze seemed little! Tried to adjust along the way cake donut another cooking oil to fry them up try. As Pamela ’ s ready to go eat another one now!!!!!!! Flour using all purpose and cut them i am heating up the fryer without them break, and to... Could, but delicious nonetheless & the less work while on vacation next week either the the! Bit more dense, who also is a bit much unless you trouble! Perfect temperature the cracks should occur be your altitude and where you live go to bed… Stephen thanks. So that they resembled a shortbread cookie, etc. one question though: how you.
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