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Easy Old Fashioned Sour Cream Cake Donut Recipe

These Old Fashioned Sour Cream Cake Donuts are UNREAL. Unreal. The inside is soft, tender, and cakey; and the outside is crispy with a classic sweet glaze. Just like the kind you get at the donut shop! 

Old Fashioned Sour Cream Cake Donuts

And they weren’t that difficult! They are easier to mix than cake. They spend a little time in the refrigerator and then you cut them out like cookies. Then they hang out a little longer in the refrigerator. Then in under 2 minutes, you have perfect old-fashioned donuts! It’s kind of dangerous now that I know that they are this easy.

I smell trouble.

Oh no…that’s just fryer oil heating up…

Old Fashioned Sour Cream Cake Donuts

Some people have a fear of flying, but I have a fear of frying.

Which, when you think about it, is a way more rational fear. Mkay? [This is where you smile and nod.]

Old Fashioned Sour Cream Cake Donuts

Until culinary school, I had never fried anything.

In culinary school, I managed to fry only 3 things: beignets, churros, and brioche donuts. All on the same day; all to varying degrees of doneness. Lovely.

At work, the guys on the line found watching me fry stuff so comical that I seriously considered selling tickets to the show. The first time I fried Brussels sprout leaves I damn near fainted. And you could probably hear their laughter in the dining room.

So this old fashioned donut recipe is a big deal. 

Old Fashioned Sour Cream Cake Donuts

I’m kind of “meh” on yeast-raised donuts. I don’t get it. I probably never will.
But cake donuts fill my soul and stomach with happiness.

There is only one kind of cake donut that will do. It’s not baked; it’s fried. Legit fried.

Because do you know what a baked donut is? It’s CAKE, people! Cake in a donut shape. And there ain’t nothin’ special about that.

Old Fashioned Sour Cream Cake Donuts

Chez Catey Lou Donut Shower Graphic

So when Allie (from Baking a Moment) and Zainab (from Blahnik Baker) proposed donuts as the theme for Catey’s virtual baby shower, I knew what I had to do…Perfect Old-fashioned sour cream cake donuts.

I will face my fear of frying because nothing short of perfect will do for Catey’s perfect baby girl.

Old Fashioned Sour Cream Cake Donuts

I first met Catey, from Chez CateyLou, several months after I moved to NYC last year. Catey and I hit it off immediately. Sometimes in life, you meet someone who is so similar to you that it feels like you have known each other for years. That is how I felt when I met Catey.

When she told me over a delicious dinner of Greek food that she was pregnant, I couldn’t have been more elated! She is a genuinely beautiful person inside and out and I cannot wait to meet her gorgeous baby girl. Catey, I am so happy for you!

Old Fashioned Sour Cream Cake Donuts

So happy I fried. Too much? Sorry.

Make sure you check out all the other amazing donuts that were made in Catey’s honor.

Some Keys to Sour Cream Donut Success:

  1. Keep the dough cold. Roll and cut it quickly to keep the baking powder from starting to react with the sour cream. Double-acting baking powder will react again when fried, but let’s save all the expansion power for later, shall we.
  2. Use canola oil or some other neutral-tasting oil that has a high smoke point.
  3. Monitor your oil temperature. 340° F is too cold – I don’t care what ChefSteps says; it’s too damn cold. Your donuts will be greasy. 380° F is too damn hot. The outside will be dark and awful while the inside is still gooey. Umm gross. 350°-360° F is your target range. Adjust your heat as it approaches the boundaries. Don’t be afraid to turn off the stove. This is the great thing about frying. If the oil temperature isn’t where you want it, just wait. So liberating.
  4. Do be careful. The oil looks so happy and peaceful in there, but I can assure you that 350° F oil is VERY hot. I have the scars from work to prove it. Carefully use the slotted spoon to place the donut in the oil and to remove it. I gently drop it in the oil with my hand so that it slips inside, but I have been trained to have no fear. And the burns to prove it….
  5. May I remind you that oil and water do not mix? When water gets into the hot oil, it splatters violently. If this happens, back away. Quickly. This is easily avoidable if you dry all your utensils after rinsing them off. If there is any water collected on the top of your dough, which there shouldn’t be if you properly wrapped them, then blot it off before putting it in the oil.
  6. Place your fried donuts on a wire rack over a baking sheet or towels to catch the extra oil. This will keep the bottoms crispy. There will be no soggy bottoms on our donuts!
  7. Dip the donuts in the glaze while they are still warm so you don’t need to heat up your glaze. People say to use chopsticks. Come on. Isn’t life hard enough? Just use your fingers. It’ll toughen them up. It’s good for you. My Dad taught me that.

Old Fashioned Sour Cream Cake Donuts

 

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Old Fashioned Sour Cream Cake Donuts


  • Author: Chef Lindsey Farr
  • Prep Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 12 donuts; 20 donut holes 1x

Description

These Old Fashioned Sour Cream Cake Donuts perfect. The inside is soft, tender and cakey; and the outside is crispy with a classic sweet glaze. Just like the ones you get from the donut shop!


Scale

Ingredients

For the Donuts:

  • 240 g Granulated sugar (1 ¼ cups)
  • 36 g butter ( 2.5 tablespoons)
  • 90 g egg yolks (about 5 large yolks)
  • 380 g sour cream (1 ½ cups)
  • 600 g pastry flour, All-Purpose flour is fine ( 4 ¾ cups)
  • 15 g baking powder (1 tablespoon + ¾ teaspoon)
  • 12 g kosher salt (1 tablespoon)
  • 96 fl oz Oil for frying (I used canola)

For the Glaze:

  • 100 g whole milk (100ML)
  • 4 g kosher salt (1 teaspoon)
  • 400 g powdered sugar (3 ¼ cups)

Instructions

To Make the Donut Dough:

  1. In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
  2. Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
  4. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
  5. With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
  6. Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
  7. Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.

To Cut & Fry:

  1. Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
  2. Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
  3. Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
  4. Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ – inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more “holes” with the small cutter from the scraps of dough. Waste not, want not!]
  5. Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
  6. While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn’t need to do this.
  7. Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° – 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil.
  8. Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ]
  9. Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips…), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn’t too thick or too thin!
  10. Store in an airtight container overnight but they are best consumed the day they are fried…with coffee.

Notes

Recipe for both donuts and glaze from ChefSteps

  • Category: Dessert
  • Cuisine: American

Keywords: sour cream donut, old fashioned donut

155 Comments

  • Nikki
    February 22, 2016 at 5:47 pm

    I’m with you on a “baked” donut..it’s a cake!
    Now if we can get rid of the other “bastardization” of a pastry the “CRONUT” I’t not a donut..it’s not a croissant. And why fry a laminated dough that has been painstakingly rolled, folded, rolled and folded multitude of times to get a nice buttery layers..? The result is not light buttery airy layers but greasy heavy layers…. OK I’m done and will get down off my soapbox.
    By the way is it dounut..or doughnut?
    I feel so much better getting all that off my chest thanks for letting me vent….
    In any case thanks for a real recipe for a real old fashioned donut.

    Reply
    • Lindsey
      February 23, 2016 at 1:02 am

      LOL! I am WITH you on the cronut! And I never know how to spell donut…I just picked one and stuck with it! haha

      Reply
      • Candice
        April 19, 2020 at 2:14 pm

        Sorry if I missed this in any other comments (did try to check first), but do you think egg substitute is going to royally mess with me? Because of quarantine, my area is low on eggs and I don’t have 5 eggs to spare but I have plenty of egg substitute.

        Reply
        • Lindsey
          April 20, 2020 at 9:57 am

          Hi Candice, I am not familiar with egg substitute. You could certainly try it but I would stick to the weight of yolk + eggs in the recipe and substitute 1:1. You just don’t want your dough to be too sticky or so liquid it is more like a batter. Good luck!

          Reply
  • Joy
    February 22, 2016 at 5:51 pm

    I just love the pictures and was going to use the recipe. But without the complete recipes in tsp., Tbsp., cups etc. I do not want to receive any more recipes until you can fix the poblem

    Reply
    • Lindsey
      February 23, 2016 at 1:01 am

      Joy, the ingredients are also listed in cups, teaspoons, etc. in parenthesis right next to the ingredient. I know because it took me over an hour to do it.

      Reply
      • Jeanne Marie
        February 18, 2020 at 9:14 pm

        Why don’t ppl read before they comment…love the read and sound of this recipe and can’t wait to try it! Will also be sending this to my daughter who loves plain cake donuts as well as I do.🥃🥓

        Reply
        • Lindsey
          March 2, 2020 at 3:04 pm

          Haha! Cheers to that Jeanne Marie! Happy frying to you and your daughter as well!

          Reply
    • Helen Taylor
      June 2, 2016 at 4:20 pm

      The sour cream donut looks wonderful. But I need the recipe in tsp.,cups, etc.

      Reply
      • Lindsey
        June 4, 2016 at 11:47 am

        Hi Helen, the measurements in tsp, cups, etc are in parenthesis next to the weight ingredients. Happy baking!

        Reply
        • Emma
          March 4, 2018 at 8:48 pm

          Wow! I’m sorry, but there are just too many people who want to be spoon fed in life! It’s very clearly showing both types of measurements! OMG! How much more plain can you be?

          I have been in chemistry after chemistry after chemistry / (certified pharmacy tech, as well), so I already know how to change from metric to American measures and back again. It wouldn’t have been that big of a deal if you hadn’t already done it. But really people? The internet is FULL….OVERLOADED even, with conversion websites that all you have to do is plug in a number and choose from the type of measure, and the equivalent in the other measure is right before your eyes, like MAGIC! Wow!

          Reply
          • Emma
            March 4, 2018 at 8:52 pm

            meant to say…you don’t need to post my message. I don’t even expect you to. But I wanted you to know I feel for you that you worked so hard to do this for people and they can’t even open their eyes and SEE. Sometimes it makes me crazy to see how spoiled people act.

            LOL Thanks for the recipe though. I’m really anxious to try it. I’ve been craving one of these for a while.
            And I guess I need to be more afraid of things. I’ve never been afraid of cooking with gas. It’s much better than electricity. And I do have a tinge of nervousness about hot oil…but not to the extent that I wouldn’t do it!

          • Lindsey
            March 20, 2018 at 2:09 pm

            Haha! Thank you for your comment and empathy! Sometimes I do get frustrated because my content is free, so a little extra work isn’t the end of the world!

            I really hope you do try it! I make large batches of these (and others that I have since created) at the restaurant and they are a HUGE success! You can do it!

          • Jennie Collado
            August 23, 2020 at 12:52 pm

            This is an okay recipe. I would put more sugar and less salt. I knew a tablespoon of salt would be too much, but I wanted to follow the recipe before making substitutions.

          • Lindsey
            August 24, 2020 at 11:55 am

            It’s also important to note that it is kosher salt, which is very different than table salt. It will dramatically change the flavor.

  • Lynn @ Fresh April Flours
    February 22, 2016 at 6:39 pm

    “So happy I fried,” hahahaha. Love it. These donuts look soooo good, and so authentic! You are a donut master, Lindsey!

    Reply
    • Lindsey
      February 23, 2016 at 12:59 am

      Thanks, Lynn! And I’m so glad that someone else appreciate that awful joke, but it cracked me up! lol

      Reply
      • Oni
        October 3, 2020 at 11:02 am

        Yes! I literally lol’d. Thank you for putting the measurement conversions in the recipe. I could’ve looked them up!

        Reply
        • Lindsey
          October 5, 2020 at 9:42 am

          You are most welcome! Enjoy! Happy frying 🙂

          Reply
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  • Medha @ Whisk & Shout
    February 22, 2016 at 8:31 pm

    I too have a fear of frying- so much hot oil just waiting to splatter everywhere and sit in my clothes for hours later! But I also firmly believe donuts are best when fried, and these glazed beauties look SO worth it 🙂

    Reply
    • Lindsey
      February 23, 2016 at 12:58 am

      Hot oil is the scariest! Plus I always feel so guilty eating fried foods! But they are soooo worth it!

      Reply
  • Dorothy @ Crazy for Crust
    February 22, 2016 at 10:17 pm

    These are SERIOUS perfection. OMG. I need one, I was just craving donuts today!!

    Reply
    • Lindsey
      February 23, 2016 at 12:57 am

      Thanks Dorothy!! The question is when am I not craving donuts!

      Reply
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  • Cate | Chez CateyLou
    February 23, 2016 at 8:45 am

    I really wish this shower wasn’t a surprise so I could have come over and eaten these!! I have never seen a more beautiful donut – seriously! I have such a fear of frying too…you are inspiring me to try it! Thank you so much for celebrating my baby girl. Lindsey!! I am so lucky to have met such awesome friends like you through blogging. xoxo

    Reply
    • Lindsey
      February 23, 2016 at 1:00 pm

      That’s funny because I said the exact same thing to Zainab and Allie! I fully intend to make a chocolate variety, which I will happily bring you! I feel so lucky to have met you! I am so excited for you and I can’t wait to meet your new baby girl! xoxoxo

      Reply
  • Amy @ Thoroughly Nourished Life
    February 23, 2016 at 6:58 pm

    Oh I get you on the fear of frying! I made fried doughnuts a few weeks ago for the fiance and he loved them, but I was in a cold sweat the whole time! I love the look of these doughnuts so much though I’m willing to face the oil again. Since there’s no yeast they should be easy to make GF (I can’t get yeast and GF to work for me yet!) and then I can feast on their amazingness!

    Reply
    • Lindsey
      February 25, 2016 at 11:07 am

      Haha! You should definitely face the oil again – these little guys are totally worth it! I know I will be soon. Good luck with the GF!

      Reply
  • Kelly
    February 23, 2016 at 7:37 pm

    These look out of this world, Lindsey! ! Fried donuts all the way especially if they are sour cream! Yay for facing your fear! Haha so happy you fried for Cate too 🙂

    Reply
    • Lindsey
      February 25, 2016 at 11:06 am

      I couldn’t agree more Kelly!!!

      Reply
  • Zainab
    February 23, 2016 at 8:32 pm

    Old fashioned is the way to go for sure! these are anazing! And thank you for being a part of the shower.

    Reply
  • Chris @ Shared Appetite
    February 23, 2016 at 10:45 pm

    1) Frying is way more scary than flying
    2) Where can one purchase these tickets to see you frying at work?
    3) Do your colleagues laugh at you frequently? If so, I want to be their friends.
    4) When are we getting ramen?
    5) Seriously, it’s time for you to grow up and get ramen
    6) Bring these donuts with you
    7) I’m with ya on the cake vs. yeast thing. Cake for the win.

    Reply
    • Lindsey
      February 25, 2016 at 11:05 am

      LOL! You leave the best comments -hands down.
      1) Totally. I knew we would agree.
      2) Oh heck no! I would like to contain my embarrassment to as few people as possible 🙂
      3) Their favorite pastime is laughing at me. And making fun of me in Spanish, which I am learning, much to their added enjoyment. You guys would get along swimmingly.
      4) Get yo tush to the City!
      5) I was thinking about this just last week. Seriously, though, get yo butt to the city!
      6) Maybe. If you’re lucky.
      7) Cake – always and forever

      Reply
  • Meriem @ Culinary Couture
    February 24, 2016 at 1:03 am

    I think I’m ready to conquer my fear of frying! These look phenomenal!

    Reply
    • Lindsey
      February 25, 2016 at 11:01 am

      Do it, Meriem!!!

      Reply
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  • Shashi at RunninSrilankan
    February 24, 2016 at 2:37 pm

    Haha – I have a fear of frying too – but I am with Chris @ Shared appetite – am coming to NYC for a long stay in July and I want tickets to this fry-show you speak of!
    BTW this Sunday, I woke up early and we went to Krispy Kreme to get a couple of sour cream cake donuts- guess we should have just started driving north instead of krispy kreme eh?!

    Reply
    • Lindsey
      February 25, 2016 at 11:01 am

      LOL! I’m afraid the show is a private event! But I hope I get to see you when you come to NYC in July!

      You totally should have just kept driving! I didn’t know KK had cake donuts?! Thank god, or I would be really fat.

      Reply
  • Laura @ Laura's Culinary Adventures
    February 25, 2016 at 8:22 pm

    Oh my goodness! These are so decadent! I have a fear of frying too 🙂

    Reply
  • Megan - The Emotional Baker
    February 26, 2016 at 7:08 am

    I’m scared to fry, too! But I have to get over it so I can try these – they look phenomenal 🙂

    Reply
  • Nancy @ gottagetbaked
    February 26, 2016 at 6:33 pm

    You’re my culinary hero for getting over your fear of frying. Me, I’m still in the clutches of my heated-oil-phobia. Your cake donuts look just as good, if not better, than the ones sold in the store. I’m in total awe of how gorgeous these are!

    Reply
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  • Kayle (The Cooking Actress)
    March 7, 2016 at 7:11 pm

    lol I have a fear of frying too! But sometimes, for the sake of deliciousness, you have to face your fears 😛 And I’m so glad you did for these donuts, they def look worth it!

    Reply
  • Mary Frances
    March 8, 2016 at 4:22 pm

    I’m not too fond of donuts but these cronuts look so good!!

    Reply
    • Lindsey
      March 9, 2016 at 11:27 am

      I have never met anyone who isn’t too fond of donuts! I love cake donuts!

      Reply
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  • Laura @ Laura's Culinary Adventures
    March 24, 2016 at 8:02 am

    These are better than anything you could get at a bakeshop! I have fear of frying too 🙂

    Reply
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  • Ted McNemar
    March 26, 2017 at 12:09 pm

    Lindsey, I loved you whole post. Your sense of humor is great. I don’t understand why people couldn’t see the standard measures right in front of their nose. However, if anyone is going to seriously bake ( and to even though their fried donuts are still considered baked goods,) they need to learn that pastry/baking is not about recipes but about formulas. The sooner you learn how to measure all of your ingredients by weight in grams the more successful your baking attempts will be. It also makes doubling or even “halving” a recipe so much easier! Keep up the great work!

    Reply
    • Lindsey
      May 9, 2017 at 2:53 pm

      Thanks for understanding Ted! Thank you so much for your comment, it made my day! Happy baking (and frying)!

      Reply
  • Maria
    April 5, 2017 at 10:28 am

    Hi, this is my first time cooking these. Going to have to practice it. Love them.

    Thank you
    Maria

    Reply
    • Lindsey
      May 9, 2017 at 11:47 am

      Hi Maria! Just remember to treat the dough with love and they will turn out fantastic. Promise 🙂 Happy frying!

      Reply
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  • Taylor Duckham
    July 19, 2017 at 11:05 pm

    Why is my dough so sticky? No matter what I did was super sticky.. Still in process of making it and trying again right now but still super sticky please help!!!

    Reply
    • Lindsey
      July 20, 2017 at 12:10 pm

      Use more bench flour! It takes a lot! Also remember dough sticks to dough, so if there is dough on your hands or the counter then it will stick even more. Try not to work the flour into the dough, just use it on the surface and then brush off the excess. Happy frying!

      Reply
      • Bill
        March 12, 2018 at 10:06 am

        How much is “more” bench flour? When I create this “dough” (even when I was using the Chefsteps recipe) the dough acted more like cake batter than “dough”.

        I’ve done this recipe 3 times… all with the same result.

        I don’t know if this is because I’m in Florida and the humidity is relatively high (pun intended).

        Reply
        • Lindsey
          March 20, 2018 at 2:02 pm

          Hi Bill, It is absolutely essential that you chill the dough. It is like a very thick cake batter. I make large batches at the restaurant and I pull out a large piece of plastic wrap, cover it in flour (like enough to coat the plastic), scoop out the dough with a bowl scraper onto the floured plastic, cover the top in flour, wrap it, press it flatter, then chill it until firm. It isn’t a sexy process and the dough gets on anything it touches that isn’t floured, but I promise you it works. You just have to power through it! I wouldn’t worry about using too much flour as long as you brush off excess after you cut it. The excess flour will dirty your fryer oil faster and it will affect the taste of the donuts eventually. Good luck! ps- humidity has everything to do with baking! I think generous flouring will do the trick!

          Reply
  • […] 7. Old Fashioned Sour Cream Doughnuts […]

    Reply
  • Kate
    July 30, 2017 at 12:46 pm

    I made these gluten free with namaste all purpose flour. I made them into bars and they turned out pretty ok. The texture was a bit dense and they didn’t split until I used a knife to add a split on top. In the future, because they were good enough to make again, I will decrease the flour for a “wetter” dough. Also, I think this recipe counts on simple flavors, but gf flours do not bring much flavor to the party. I will add a bit a fresh nutmeg to add more dimension to the taste. I took a picture but I don’t know how to share it.

    Reply
    • Lindsey
      August 3, 2017 at 10:33 pm

      Wow props to you, Kate, for making donuts gluten free! I’ve heard Bob’s Red Mill makes a great gluten free AP flour, you could also try switching up your brands. I’m not sure what you mean by “bars” but if you mean you made them square instead of round that is fine but the reason the hole exists in cake donuts is because it gets heat on the inside and outside otherwise it is likely they would burn before the centers were cooked. Thanks for sharing!

      Reply
  • Krock
    August 1, 2017 at 11:45 pm

    Hey, I just made this recipe and followed it EXACTLY. However, the doughnuts came out very chewy and weren’t the dense old fashioned doughnuts I’m used to. Is this normal? I don’t live in a place with high humidity, and its not high altitude. I’m not sure what happened. They look exactly the same as yours, but the texture is Soooo chewy. They’re also cooked completely through.. I’m not really sure what the issue is. Or if that’s just how this recipe turns out? I’ve always had old fashioned doughnuts that were dense and kind of crumbly.. But in a delightful way lol on the plus side, my 13 year sister loves them! 🙂

    Reply
    • Lindsey
      August 3, 2017 at 10:30 pm

      Hi! They definitely aren’t supposed to be chewy. They are like fried cake. Generally when baked goods come out chewy it is due to the handling of the dough. Once you start to add the wet ingredients and hydrate the gluten, you want to mix as minimally as possible. Also having the appropriate rest times and working with the dough chilled is very important! You might also want to check the date you opened your baking powder because it becomes less active over time. Also check the protein in your flour because if you used a flour that is higher in protein, it will be chewier. Try again! Happy frying!

      Reply
  • Krock
    August 4, 2017 at 11:34 pm

    Nope, I followed the recipe 100% the same. The baking powder was new. I used Gold star flour, but you had said that it was fine to use all purpose flour. The dough was made exactly as you said, and I kept it in the fridge until I put them into the oil. Everything was exactly as your recipe called for. Followed it to the T. They just came out incredibly chewy and gross. Not sure exactly what went wrong. Maybe I’ll try again with actual cake flour.

    Reply
    • Lindsey
      August 17, 2017 at 1:04 pm

      Hi Krock. I wouldn’t use cake flour because you won’t get enough gluten and I worry they won’t hold together. I’ve made this recipe dozens of times and on a large scale for the restaurant, so I know it works. I use pastry flour at home but I use high quality AP Flour at the restaurant and it still makes a very tender cake. If you say you followed the recipe to a T, then I’m not sure what else to suggest. Have a lovely week!

      Reply
  • Eric
    October 16, 2017 at 4:13 pm

    Thank you posting this recipe, as these are my favorite donuts ever! I recently tried to make these for the first time and they didn’t come out properly and decided to try again. I made them exactly as stated in your recipe and even did weight instead of measurements (I recently learned that is the only way to bake). But, both time I’ve tried this the dough is very sticky after mixing all of the ingredients. I am able to get it out of the mixing bowl, but with a slight mess. Should the dough come out of the mixer easily in a ball form or more doughy and sticky? Also, I have a kitchen-aid stand up mixer and am using the paddle attachment to mix everything. Is that correct? I will look forward to hearing from you and hopefully I will figure this out soon so I can enjoy these delicious donuts.

    Reply
    • Lindsey
      December 26, 2017 at 11:45 pm

      Hi Eric, I don’t think you are doing anything wrong. You definitely want to use the paddle attachment in a kitchenaid stand mixer. The dough is definitely sticky. It will stay together better once it is properly chilled but you need a GENEROUS amount of flour. When I make these in large batches at work I put them on floured plastic wrap, then flour the top, then wrap and chill the dough. Keep trying!!!

      Reply
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  • Emily
    November 5, 2017 at 9:16 am

    Just made these for the first time! They’re so good! Definitely a do again recipe. Surprisingly, at only 16 years old, I’m not afraid of the frying oil! Guess I have that more irrational fear of flying! XD

    Reply
    • Lindsey
      December 26, 2017 at 11:28 pm

      Well that is the blessing of youth, Emily! lol! No fear.
      I am so glad you enjoyed them! You should try the chocolate ones!

      Reply
  • Summer L.
    November 7, 2017 at 6:20 am

    Hi, Lindsey! I made these over the weekend…twice. The first time I made them, I liked them, but I knew something wasn’t quite right. Then I figured out I hadn’t rolled them out thick enough and so they cooked too long and were a little bit dry and too brown. So the next day I set out to do them again. I also cut the salt in half only because I wanted them a bit sweeter (for my taste) and I added a little vanilla to the glaze, plus made a little extra glaze. I rolled them out to the right thickness and instead of strictly keeping to the frying times I eyeballed it and took them out when they were golden brown, like you said. I double-dipped in the glaze (once after 30 seconds or so after being on the rack and again after another minute). On about 1/3 of them, I dipped in the glaze once and sprinkled generously with cinnamon & sugar. This batch was absolutely perfect and so delicious! I knew the first batch was over cooked. But now that I know what to do, I’ll make these for company. They’re so good! And you’d be proud. I dipped with my fingers. 🙂

    Reply
    • Lindsey
      December 26, 2017 at 11:32 pm

      Look at you Summer!!! Donuts two days in a row! I am super proud that you dipped with your fingers! Next time you should try substituting the milk with orange juice for an orange glaze! I did a peach juice when peaches were in season. So yummy.

      Reply
  • Angela Maciel
    November 13, 2017 at 1:31 pm

    Hey Lindsey i tried these donuts and believe me they so delicious

    Reply
    • Lindsey
      December 26, 2017 at 11:22 pm

      I’m so glad, Angela!

      Reply
  • Summer
    December 10, 2017 at 3:36 pm

    I just made these with my daughter and they were good! I was really worried about putting that much salt in there (a whole Tablespoon!!!). I did cut the salt out of the glaze because of that and they were good…I think they would be too salty with the salt in the glaze (I added 2 TB melted butter to the glaze too). I might even reduce the amount of salt in the dough a touch next time if we make them again, but not by much. Ours weren’t tough at all (we were careful not to over mix and followed the chilling directions). Thanks for the recipe!

    Reply
    • Lindsey
      December 26, 2017 at 11:06 pm

      I am so glad you found success with this donut recipe, Summer! I know the salt seems like a lot but it really just intensifies the flavors. I make these several times a week at work and people go nuts! I’ll have to try a little butter in the glaze 🙂

      Reply