Tuesday, June 19, 2012

Doughnut Week! Chocolate Sour Cream Old-Fashioned Doughnuts

One of my favourite types of doughnuts are old-fashioned doughnuts.  I love the dense texture and how there are extra crevices to catch all of that tasty glaze.  They are also perfect for breakfast since they are much more filling than a regular yeast-risen doughnut, and well, they just look so darn pretty (before you shove them into your face).

These are a perfect doughnut for the chocolate lovers out there.  Plus the dense chocolate flavour is awesome with the simple vanilla glaze!  

This recipe is from the cookbook Top Pot Hand Forged Doughnuts - Secrets and Recipes for the Home Baker.  This cookbook is full of amazing doughnut recipes, and after how well this one turned out I cannot wait to try many more!

I used a 3 1/2" doughnut cutter for these and made about 12 doughnuts and doughnut holes.

Chocolate Sour Cream Old-Fashioned Doughnuts

  • 2 cups cake flour (plus more for rolling)
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 tsp ground nutmeg
  • 1/2 cup sugar
  • 2 tbsp vegetable shortening
  • 2 egg yolks
  • 1 cup sour cream
  • Canola or Vegetable oil, for frying
  • Vanilla Glaze (optional)
    • 1 cup icing sugar
    • 1 tsp vanilla
    • 2 tsp milk
  1. In a large bowl sift or whisk together the cake flour, cocoa powder, baking powder, salt, and nutmeg
  2. In a second large bowl (or the bowl of a stand mixer) mix the sugar and vegetable shortening until well mixed
  3. Add the egg yolks and mix until the mixture has thickened and is light in colour
  4. Slowly add the dry ingredients to the wet, alternating with the sour cream, and mixing until a sticky dough forms (note: add 1/3 of the flour mixture and mix, then add half the sour cream and mix, and repeat until all ingredients are added)
  5. Place the doughnut dough in a clean bowl (I used the bowl where I mixed my dry ingredients), cover with plastic wrap, and place in the fridge for 45 minutes (or overnight if you wish)
  6. When ready to make the doughnuts, place enough oil in a heavy-bottom bought or deep frying pan until the oil is approximately 2 inches deep.  (Or f you have a deep fryer, fire it up you lucky duck!)
  7. Using an oil thermometer, heat the oil to about 325F / 165C
  8. On a floured surface roll out your chilled dough until about 1/2" thick 
  9. Cut out doughnuts and doughnut holes and place to the side onto a floured surface
  10. If you want, you can quickly re-roll the dough and cut out more doughnuts and doughnut holes
  11. When your oil is ready and all of your doughnuts are cut, set a cookie rack over some paper towel
  12. Now carefully drop a couple doughnuts and or doughnut holes into the oil (don't crowd them! this will make it hard to flip them over) and fry for 15 seconds
  13. Flip the doughnuts and doughnut holes, and fry again for 75 - 90 seconds
  14. Then flip them one last time and fry for about 60 - 75 seconds
  15. Carefully remove the doughnuts with a slotted spoon and set on the prepared rack
  16. If you wish to dip your doughnuts in glaze, whisk together the icing sugar, vanilla, and milk in a small bowl until smooth. Dip the warm (but not hot! be careful!) doughnuts into the glaze and place them back on the rack to allow the excess glaze to drip off
  17. Enjoy!

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