Old-fashioned doughnuts are a simple, homemade version of the delicious classic. This recipe is quick, simple to make, and is similar to the sour cream glazed doughnuts. These doughnuts can be glazed or dipped in any flavour, from chocolate to coconut.
CAKE DOUGHNUTS VS YEAST DOUGHNUTS
Cake Doughnuts are made from a thick cake batter, and are extruded directly into oil. They can be found at doughnut shops, and are light, fluffy, and cakey. Unfortunately, they cannot easily be replicated at home, but their old-fashioned counterpart can. Another downside to cake doughnuts, are that they go stale within 1-2 days.
Yeast Doughnuts are made from a soft yeasted dough, that is cut and fried. They can be found at fast food shops, and are airy, light, and sometimes filled (unlike cake doughnuts). These can be made at home with ease, but some find them too airy. Unlike cake doughnuts, yeast doughnuts can last for 3-4 days.
In a bowl, combine the dry ingredients.
Cream together the butter and sugar until fluffy.
Mix in the eggs and vanilla extract until thick.
Alternate the dry ingredients with the milk until the dough comes together.
Transfer to a bowl, cover with plastic wrap, and chill for 1 hour.
On a floured surface, roll the dough to 1/2 inch thickness.
Cut out doughnuts, and place on a baking sheet. Reroll the scraps and chill the doughnuts, covered in plastic wrap for 20 minutes.
Fry the doughnuts at 330°F until golden brown on both sides.
Drain on a paper towel, then transfer to a cooling rack. Glaze the donuts while warm.
Enjoy!
- 5 cups cake flour
- 1 tsp salt
- 5 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup softened unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 3/4 cup full-fat milk
- 1 tsp fresh lemon juice
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 1 tbsp hot water
- 1/4 cup coconut flakes
- 1/2 cup powdered sugar
- 1/4 tsp salt
- 1 small lemon juiced and zested
- 1/3 cup powdered sugar
- 2 tbsp dutch-processed cocoa powder
- 1/4 tsp salt
- 1 tbsp hot water
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Mix the milk with the lemon juice.
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Combine the dry ingredients in a bowl.
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Cream the butter and sugar until fluffy.
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Add in the eggs, one at a time, and the vanilla extract until thick.
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Alternate the dry ingredients with the milk until a dough forms.
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Cover the dough with plastic wrap, and chill for 1 hour.
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Heat oil in a frying pot to 330°F.
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On a floured surface, roll the dough to 1/2 inch thickness.
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Cut out with a doughnut cutter, reroll, and chill, covered with plastic wrap for 20 minutes.
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Fry the doughnuts until golden brown on each side.
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Toss in cinnamon sugar immediately, (if using).
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Drain on a paper towel, then move to a cooling rack.
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Whisk all the ingredients for the glazes and set aside.
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Glaze while warm, and set aside until the glaze is set.
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Enjoy!