Love me some dohnits!
These are great doughnuts. I like to make them when I’m craving something terrible, but don’t have the patience to make proper yeasted doughnuts or a giant chocolate cake. They’re cake doughnuts, and they take no time at all to whip up.
They are soft and lovely inside, with a hint of nutmeg, covered in sweet crunchy glaze. Yom. I have posted the recipe here, with lots of pictures and a way more thorough set of directions if you’re interested. I have also added how to make them into really proper sour cream doughnuts, how to fry them perfectly, and different flavours of glaze.
Yield: 12 medium sized donuts + holes
Time: 30-45 minutes
– large bowl
– medium bowl
– heavy bottomed pot suitable for deep frying
– spider, slotted spoon or tongs
– chopsticks or two spoons
– rolling pin
– cookie cutters, 3″ for the shape and 1″ for the holes
– cooling rack
– tea towel
– 2 ½ cups flour + more for dusting
– ½ cup white sugar
– 1 tsp baking powder
– ½ tsp baking soda
– 2 tsp nutmeg
– ½ tsp salt
– 1 egg
– 1 cup buttermilk
– ½ cup butter, melted
For old fashioned sour cream doughnuts, sub sour cream thinned out with a tbsp or two of water for the buttermilk in the recipe. For a sour cream glaze, sub in sour cream for the melted butter + 1 squirt of lemon juice
Combine dry ingredients.
Mix wet ingredients into dry.
Knead until dough comes together. Roll out ¾ inch thick and fry at 375 degrees.
If you don’t have buttermilk, you can use a milk with a tbsp of lemon juice like I have here. You can also use sour cream thinned out with a little bit of water, or even yoghurt.
4 cups icing sugar
¼ cup butter, melted
1 tsp vanilla
1 tbsp honey
Sift icing sugar into a medium sized bowl.
Add honey ,melted butter and vanilla to icing sugar and mix.
Add hot water until desired consistency is achieved, while mixing well.