This week I'm making homemade cake douts that won't be the last donuts left in the box. These little donies are tangy and moist with great texture AND they're easy to make at home. I'll also give you the option to bake them, but do yourself favor and opt for the fried version.

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RECIPE (makes 12 donuts):

DONUT DOUGH:
1 egg + 2 yolks
35g or 2 1/2 Tbsp softened butter, cubed
210g or 1c sugar
350g or 1 1/2c full fat sour cream
540g or 4 1/3c ap flour (11.7% protein)
15g or 1tbsp baking powder
3g or 1/2tsp baking soda
10g or 1 3/4tsp salt

Into the bowl of a stand mixer add eggs + yolks, butter, & sugar. Mix on medium for 1.5-2min until butter and sugar are incorporated. Add in sour cream and continue to mix on medium for about 30 sec until combined. Scrape sides of mixer then add dry ingredients. Mix on low until just combined. Shape dough into a rough rectangle, wrap in plastic wrap, and allow to firm up in the fridge for 1-48hrs.

To shape, flour work surface, dough and rolling pin and roll dough into a rectangle (about 10" wide, 18" long, and 1/2" ish thick). Use ring molds or floured circular shape to cut out donuts.

Place each donut onto floured tray/surface. Refrigerate until you're ready to fry.

GLAZE:
175g or 3/4c milk
5g or 1tsp salt
800g or 6 1/2c powdered sugar

Measure milk and salt into a medium bowl. Whisk in 1/2 of the powdered sugar until incorporated. Once incorporated, mix in second half. Feel free to add more or less milk to create a thinner or thicker glaze.


TO FRY THE DONUTS:
Add 3-4 inches/8cm or so of neutral oil (canola, vegetable, etc) into a large, heavy-bottomed pod and preheat over medium to 350F/176C. I'm using a 6.75qt dutch oven and 2000g/2L of oil. Carefully add donuts (laying away from your body) in small batches. Fry for about 90 seconds per side until donuts are golden brown and risen. Drain on wire rack and allow to cool before dipping in glaze to finish.

#cakedonut #oldfashioneddonut #homemadedonut

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