| Level: | Intermediate |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 10-12 doughnuts |
Ingredients
- 2 quarts canola oil
- 2 cups all-purpose flour plus additional for rolling
- 1 1/2 cups cake flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1 envelope (1/4 ounce) active dry yeast
- 1/3 cup full-fat sour cream
- 1 large egg plus 3 egg yolks, lightly beaten
- 3/4 cup buttermilk, room temperature
- 2 teaspoons vanilla
- 1 to 1 1/2 cups confectioners’ sugar
Instructions
- Get ready: Pour the oil into a large saucepan (5 to 6 quart capacity). Prepare a baking sheet fitted with kitchen towels and a slotted spoon to remove and place the doughnuts as they emerge from the hot oil.
- Mix the dry ingredients: in a large bowl, sift together the all-purpose flour, cake flour, sugar, baking powder, baking soda, salt and nutmeg. With your hand, make a hole in the center of the dry ingredients and pour the yeast in the center.
- Make the dough: Place the sour cream in a heatproof bowl and warm gently over a pot of simmering water, like a makeshift double boiler, 2-3 minutes. When warmed, remove the bowl from the heat. Pour the sour cream directly over the yeast and allow the sour cream and yeast to sit 2-3 minutes. Gently mix with a rubber spatula then add your eggs, buttermilk, and vanilla. Gently stir until combined.
- Cut the doughnuts: Sift a generous layer of flour onto 2 baking sheets. Flour a clean flat surface and turn the dough out. It will be sticky. Sift more flour on top of the dough, flour your hands and pat the dough until about 3/4 inch thick. Dip the cutter in flour so it won’t stick. Cut a round and gently transfer to the floured baking sheets. Flour the cutter between each doughnut. Cut the rounds close together to avoid making too many scraps. Gather the scraps and roll into a ball.
- Finish: Dip the smaller cutter in flour and cut a round out of the center of each doughnut to make the “hole”. Save the small dough holes. Let the doughnuts rest 8-10 minutes.
- Heat the oil: In a large, heavy-bottomed pot, heat the canola oil over medium low heat. Use a thermometer to monitor the temperature until the oil reaches 350F.
- Fry and eat: Use a slotted spoon to submerge 5 doughnuts in a single layer in the hot oil. Fry until the bottoms are browned, 3-4 minutes. Use a slotted spoon to carefully turn each doughnut on their second side and fry an additional 3-4 minutes until browned. Remove and drain on the sheet fitted with kitchen towels. Repeat with the remaining doughnuts. Take care to allow the oil to reheat between batches. Flatten and cut the scraps for a few additional doughnuts. Fry the doughnuts holes as well. Cool for at least 15 minutes then toss in the powdered sugar.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 1719 |
| Total Fat | 162 g |
| Saturated Fat | 13 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 6 g |
| Cholesterol | 61 mg |
| Sodium | 510 mg |
Reviews
THis thhe WORSTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTttttttt
Loved them! They were so easy to make. This is the first time I made cake donuts. I only did a dusting of powdered sugar, but they were great. I’ve made beignets/ yeast donuts. My mom loved them, she a cake donut person. I will be making them again! Thanks for the recipe!
When I saw you make these doughnuts on The Kitchen, I immediately bought doughnut cutters and attempted to make them for the 1st time!! They turned out amazing & were a huge hit with my family!!!
These were reasonably easy to make and were delicious. I made the dough exactly as specified. It was a sticky dough as expected. I dusted the cooked doughnuts with powdered sugar, using a fraction of the amount shown, and they were plenty sweet. I’ll make these again. I might glaze them rather than use the powdered sugar.