CAKE DONUTS made the Old-Fashioned way!! Deronda demonstrates how to make her perfect Old-Fashioned CAKE DOUGHNUTS!! Recipe below...
OLD-FASHIONED CAKE DONUTS W/ VANILLA GLAZE
1 cup sugar
4 large egg yokes
1/4 cup butter, at room temperature
1-1/2 cups whole sour cream
4 cups all-purpose flour, can substitute pastry flour
3 teaspoons baking powder
2 teaspoons kosher salt
4-6 cups canola oil, can substitute with vegetable oil
VANILLA GLAZE
1 cup powdered sugar
3 tablespoon milk
1 teaspoon vanilla extract
1. In a large bowl cream together sugar, egg yokes, and butter until pale yellow in color.
2. Add the sour cream. Mix until well incorporated.
3. Add baking powder and salt. Mix well.
4. While mixer is running, on low-speed, slowly add the flour. About a spoon full at a time.
5. Add donuts dough to a greased bowl lined with plastic wrap. Lightly spray top of dough. Cover with plastic. Chill in refrigerator for 3 hours, or up to 4 days.
6. Before cutting out donuts. In a 5-quart Dutch pan, or heavy bottom pan (deep fry, or electric skillet may also be used) preheat oil to 340 degrees F.
7. Lightly flour surface and rolling pin. Roll out chilled donut dough to 1/2-inch thick. Cut-out donuts with a 3-inch round pastry cutter. Use a 1-inch round pastry cutter to cut out center of each donut. Brush off excess flour from cut-out donuts.
8. Drop donuts, a couple at a time, into the preheat oil. When donuts surface to the top of oil. Time frying for 20 seconds. Flip donuts. Fry an additional 40 seconds. Flip again. Fry an additional last 40 minutes. Remove from oil.
9. Cool Old-Fashioned Doughnuts on a wire rack with sided cookie sheet underneath to collect any drippings.
10. Fry doughnut holes in oil for about 2 minutes, or until golden in color. Turning after 1 minute.
11. For the vanilla glaze. In a medium bowl add powdered sugar, milk, and vanilla. Whisk until creamy and smooth.
12. Dip each donut half way into glaze twisting once left, and once right. Add back to cooling rack for glaze to set.
TIPS: Store CAKE DONUTS on plate for up to 24 hours. Loosely covered with parchment paper.
~~~ENJOY your OLD-FASHIONED CAKE DOUGHNUTS~~~
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