Is it donuts or doughnuts? Either way we’re making both homemade yeasted and sour cream old fashioned donuts. Eating these freshly fried and still a little warm is an unbeatable experience. Better than your local donut shop.

ITEMS USED:

Pyrex Measuring Cup

KitchenAid Stand Mixer

INGREDIENTS

Traditional Yeasted Donuts Ingredients:

• 1 cup (237) milk

• 2.5 tsp (7g) instant yeast

• 2 eggs

• 1/2 cup (113g) butter, melted cooled

• 3 Tbsp (40g) granulated sugar

• 1 Tbsp (16g) light brown

• 1.5 tsp (6g) fine sea salt

• 4 cups (560g) all purpose flour

• High heat neutral oil for frying (about 2-3 quarts

Chocolate glaze:

• 1 1/3 cup (175g) pow sugar

• 3 heaping tbsp (26g) cocoa pow

• 1/2 tsp salt

• 2 Tbsp water

Sour Cream Donuts:

• 2.5 cups (350g) cake flour

• 2 tsp (10g) baking powder

• 2 tsp salt (8g)

• 1/2 cup (105g) sugar

• 2 Tbsp (28g) room temp butter

• 3/4 cup (175g) sour cream

• 2 -3 egg yolks

Glaze:

• 2.5 cups (360g) powdered sugar

• 1/4 cup (60ml) Milk

• 1/2 vanilla bean pod

INSTRUCTIONS

Traditional Method:

1. Start by mixing milk and instant yeast and set to the side for 10 minutes.

2. Into the bowl of a stand mixer, add and combine all dry ingredients until incorporated. Pour half the mixture into a separate bowl.

3. Crack and whisk the eggs into a small bowl.

4. Add the beaten eggs, instant yeast mixture, and melted butter to the dry ingredients while whisking on medium-low speed.

5. Mix until homogeneous before adding the rest of the flour mixture. Continue mixing until a dough forms.

6. Knead dough on a countertop surface for a minute until smooth and form into a taut ball.

7. Place in a greased bowl, cover with a damp towel and let rise at room temperature for 1 hour.

8. On a lightly floured surface, flour the dough and roll out until ½’ thick and cut out as many pieces as possible using a biscuit cutter.

9. In the center of each piece, cut out using a 1” biscuit cutter.

10. Place onto a lightly floured baking sheet, cover with a damp towel and let rise for 45-60 minutes.

11. Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.

12. Dunk donut into the desired icing and let drip dry on a wire rack.

Sour Cream Method:

1. Start by combining cake flour, baking powder, and sea salt. Whisk together.

2. In the bowl of a stand mixer, add in unsalted butter and while whisking vigorously add in granulated sugar.

3. Using the paddle attachment, whisk on medium-low speed. Add in egg yolks one at a time until smooth.

4. Add in the sour cream along with the flour mixture in batches. Mix until smooth.

5. Dump into a bowl, cover with plastic wrap and refrigerate for 1 hour.

6. On a lightly floured surface, dump out the flour and roll out to a ½” thickness and cut out as many pieces using a biscuit cutter.

7. In the center of each piece, cut out using a 1” biscuit cutter.

8. Place onto a lightly floured baking sheet, cover with plastic wrap and fridge to chill just before frying.

9. Preheat frying oil to 350F in a heavy bottom pot. Fry each side for 2-3 minutes. Cool on a wire rack.

10. Dunk donut into the desired icing and let drip dry on a wire rack.

Glaze Method:

1. In a medium bowl, mix together sugar, cocoa powder, and salt. Add water little by little until it forms into a nice consistency.

2. In a separate bowl, add and combine powdered sugar with milk. Whisk to combine. Optionally whisk in vanilla pod beans with a pinch of salt.