This is the result of further testing on this recipe. The published recipe below will result in these beautifully cracked doughnuts vs. the only slightly cracked version in the other photos.
Yay! Two doughnut posts in a row! But fear not doughnut haters (do those exist??), I have a yummy savoury waffle recipe coming up tout suite! But first, let’s get back to these amazing simple doughnut recipes. Last week’s response was pretty positive, so I figured I’d better keep with the simple stuff for a bit. I might try Crullers next though, simple yet slightly difficult?
In my doughnut history, I always ate the sour cream glazed. Cake doughnuts were the only doughnut for me, mostly because I’d never had a very good yeast raised doughnut yet, but I also really love the cakey texture combined with a handheld size. It’s a deep fried cake for crying out loud!
So when I finished the raised doughnut, naturally the only thing I could next was the cake doughnut, but with an old-fashioned twist. Cake doughnuts are not always old fashioned doughnuts. WHAT?! That’s right. Cake doughnuts are just that, cake textured doughnuts. Old Fashioned doughnuts have sour cream added to the batter for an added layer of texture and depth of flavour. Plus they are just plain awesome. Seriously, I didn’t know the difference and ordered a regular cake doughnut a while back. Not worth it. If I’m going to sacrifice that many macros for something, it had better be amazing.
One year ago: Tallow Roasted Squash and Onions
Two years ago: Kale and Bison Roll-Ups
Three years ago: Pear and Apple Spice Bread
Four years ago: Pear and Blue Cheese Salad
Five years ago: Mocha Cake with Chocolate Ganache
Ingredients
- 1 1/4 cups cake/pastry flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup sugar
- 1 tbsp butter
- 1 egg yolk
- 1/3 cup + 1 tbsp plain yogurt (as high fat as you can, I used 11% MF)
- 1/2 cup icing sugar
- 1/2 tsp vanilla extract
- 1 tbsp whole milk
Instructions
- In a small bowl, stir together the flour, baking powder, sea salt and spices. Set aside.
- In a separate bowl, mix together the butter and sugar until sandy. Mix in the egg yolk and yogurt.
- Pour the dry ingredients into the wet, mix thoroughly, cover and chill for 20-30 minutes.
- Pour dough onto a heavily floured surface and roll out with a floured rolling pin until 1/2" thick. Cut out doughnuts and fry in 360°F oil. When the dough rises (after about 15 seconds) flip over and fry for about 90 seconds, then flip again and fry another 90 seconds. This will make the dough form cracks to soak up all the glaze.
- Remove to paper towels to drain. Brush with glaze. Best eaten the day of.
- Mix together all ingredients until blended and brush onto still warm doughnuts.