You know those recipe videos that have been floating around Facebook recently? So fun to watch amiright? It’s a good thing calories don’t count when you are just watching food being made or I would be in trouble.
I stumbled upon this video tutorial for tasty old fashioned donuts during a late night nursing session and knew that I was going to have to make them.
Unluckily for me, Simon Earl is going through the dreaded 4 month sleep regression right now which means I’m awake all the time.
Luckily for my family, I used my lack of sleep to make a big batch of donuts before we met up to surf.
Because of my lack of cookie/biscuit cutters/shot glasses, (I thought we had a collection going at some point) I used a mason jar lid and a tiny funnel to cut the dough. As you can see below, the funnel has a little lip on the outside of it keep it connected to it’s other funnel friends. Great for organization. Not so great for donut making. The extra little hole made the donuts a little funky looking.
These babies were tasty – funky funnel holes and all.
I love that I didn’t use any fancy tools, equipment or ingredients (ahem – funnel-turned-donut-cutter) and they turned out just fine.
Do yourself a favor and make a donut tower this weekend. You wont be mad.
For the donuts:
2 1/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
3/4 cup sour cream
Canola or vegetable oil, for frying
For the glaze:
3 cups powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/2 teaspoon vanilla extract
1/2 cup hot water
(I cheated and used all purpose flour with cornstarch instead of cake flour – 2TB per cup of flour)
Sift dry ingredients (flour, baking powder, salt, and nutmeg) in a smaller bowl. Set aside.
In a large bowl, combine butter and sugar on a low speed until light and fluffy. Add the egg yolks and mix together on a medium speed. Add half the dry ingredients, blend. Add the sour cream, blend. Add in the rest of the dry ingredients and blend until the dough is well-combined. Place dough in greased bowl and cover with plastic wrap. Chill for an hour.
Place chilled dough on a floured surface. Roll out to about 1/2 inch thickness. Cut the donut shapes with pastry cutters or use a roughly 3-inch cup and a roughly 1 1/4 inch shot glass. (BONUS: You can save the insides for donut holes or combine them, roll out your dough again, and make more full-sized donuts). Lightly score three lines in each donut, forming a triangle.
Heat oil to 325°F. Carefully place the donut in the oil scored side up. Let the donut float to surface and cook for about 15 more seconds. Flip and fry 90 seconds. Flip again and fry for 75 more seconds (or until both sides are golden brown).
Create your glaze by combining the powdered sugar, vanilla extract, corn syrup, and hot water until it becomes smooth. (Cover when not using immediately.) Dip the top of each donut in your glaze and set on a drying rack to allow glaze to dry and any extra to drip off.
Recipe courtesy of Tasty.