Old Fashioned Doughnuts
- 2 1/3 cups cake flour*
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter, room temperature
- 2 large egg yolks
- 1/3 cup sour cream
- 1/2 teaspoon vanilla
- Canola oil, for frying
- 3 cups Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon vanilla
- 1/3 cup very hot water
- Pinch of salt
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- In a large bowl, whisk together cake flour, baking powder, salt, and nutmeg. Set aside.
- Beat sugar and butter together in a stand mixer until sandy.
- Add egg yolks, one at a time, mixing until light. Add vanilla.
- Add 1/3 of flour mixture to sugar mixture, mixing just until combined. Add 1/2 of sour cream, mixing just until combined again. Repeat with remaining flour and sour cream to create a sticky dough.
- Cover with plastic wrap and chill in the fridge for 1 hour.
- Sprinkle a clean surface with flour, then roll out chilled dough to 1/2-inch thick.
- Cut out doughnuts using a doughnut cutter or one large and one small circular biscuit cutters. If your dough gets sticky, dip your cutters into flour or powdered sugar before pushing into the dough.
- Fill a large skillet with at least one inch of oil. Heat over medium-high heat until oil reaches 350°F when tested with a thermometer.
- Working in batches so as not to crowd the pan, shake off excess flour from each doughnut, then fry for 1-2 minutes on one side. Flip and fry for 1 minute on other side until pale golden brown and cooked through.
- Carefully remove doughnuts with tongs or a slotted spoon and drain on paper towels to absorb excess oil. Cool 5 minutes before dipping in glaze.
- Whisk glaze ingredients together in a medium bowl. Dip one or both sides of each doughnut in glaze, then set on a wire rack. Let glaze set for 20 minutes before serving.
- Cake flour is a MUST for this recipe. All-purpose flour will not produce a doughnut with a soft and fluffy texture.
- Use the Spoon and Sweep method for measuring your flour. Too much flour equals dense and flat doughnuts.
- You can re-roll once, but the remaining scraps of dough can be fried as donut holes. They will only take about 1 minute total to fry.
Recipe developed for Imperial Sugar by Amy Nash from @houseofnasheats.