Two doughnut posts in a row—what a time to be alive. (And if you are a doughnut hater…do you actually exist? I have questions.) Don’t worry, savoury people, there’s a waffle recipe coming soon to balance things out. But for now, let’s stay in this sweet, fried place a little longer. Last week’s recipe got such a warm response that I had to keep going with the simple classics. Crullers might be next—deceptively simple, a little tricky, and absolutely worth it.
Growing up, I was a loyalist: sour cream glazed or nothing. Cake doughnuts were my whole personality. Yeast-raised doughnuts just never impressed me—too puffy, too bland—while cake doughnuts had that dense, tender crumb and just enough heft to feel like a proper treat. I mean, it’s basically deep-fried cake. What’s not to love?
So after tackling raised doughnuts, I had to circle back to the true love of my doughnut life: the cake doughnut. But this time, I went for the old-fashioned version. Here’s a secret: not all cake doughnuts are old fashioneds. I know. I was shocked too. The difference? Old fashioned doughnuts have sour cream in the batter, which gives them this incredible tang and a slightly richer, craggier texture. It’s the kind of doughnut that makes you slow down and actually taste what you’re eating.
Honestly, life’s too short—and too full of macros—to waste on mediocre doughnuts. If I’m going to commit, it’s going to be for something that delivers. And these? They deliver.
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
Method
- 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.
