Old Fashioned Donuts

Sydney Marchese
2 days ago
4 min read

Welcome to SydsaChef Cooking Club, this recipe is part of my current series, Friends for Brunch: The Recipe Series.

This recipe series is part of my first e-book launch Friends for Brunch: A Legit Guide which will be available June 28th. This e-book will not only include these delicious brunch recipes but a template and resources to help you through hosting at your house. Friends for Brunch: A Legit Guide will include grocery lists, four menus packages and a step by step timeline for prep, cooking and serving. So you can know the brunch you start cooking is the brunch you can finish cooking!

Recipes videos posted directly on Instagram and TikTok @sydsachef

Old Fashioned Donuts

“Run Dunkin’ right out of business with this recipe!”

Recipe Type: Brunch Recipes, A Full Brunch, A Light Brunch, A Late Brunch, New Brunch Recipes, Breakfast Recipes

Recipe Details: Free Recipe, Donut Recipe, Breakfast and Brunch Recipes, Old Fashioned Donuts, Vegetarian Recipes

My Old Fashioned Donut Recipe will run Dunkin Donuts right out of business! These Old Fashioned Donuts are so simple and delicious, you’ll have to invent reasons to make them. The best part is that these old fashioned donuts come together with seven ingredients. A perfect addition to a brunch spread, my old fashioned donuts are a savory pastry that can add some magic to any table.

Make these old fashioned donuts for your next brunch dn you won’t be sorry!

Old Fashioned Donuts Recipe

Serves: 6 - 8

Prep Time: 15 minutes

Cook / Active Time: 20 minutes

Assembly / Standing Time: 1 hour, resting ime

Ingredients:

2 - 4 cups Vegetable Oil, for frying

Old Fashioned Donuts:

¼ cup of White Sugar

1 tbsp. Unsalted Butter, softened

1 large Egg Yolk

1 ¼ cup All Purpose Flour

1 tsp. Baking Powder

½ tsp. Salt

⅓ cup Sour Cream

Old Fashioned Donut Glaze:

¾ cup Powdered Sugar

½ tsp. Salt

1 - 2 tbsp. Milk

Directions for Old Fashioned Donuts:

Make the old fashioned donut dough: in a medium bowl, add the softened butter and white sugar, whisk to combine. Add egg yolk and whisk together until mixture is a pale yellow and sugar granules are completely dissolved, about 2 - 4 minutes. Then add flour, baking powder, salt and sour cream. At first you’ll think there is not enough moisture, but I promise it will come together! Mix in the bowl for 2 minutes, until the dough is half saturated, moist flour but not completely saturated. Pour out the old fashioned donut dough onto a clean surface to knead and combine. After 2 -3 minutes the dough should be completely saturated and hold together on its own with no visible dry flour bits. Make into a ball and place back in a cleaned bowl with a thin layer of vegetable oil, covered, to rest in the fridge for at least 30 minutes.
Make the glaze: in a small bowl combine the powdered sugar, salt, and 1 tbsp. of milk and whisk until combined and smooth. The mixture should be thin enough to run off the whisk and ribbon at the end. If too thick, add the additional milk. If too thin, add more powdered sugar.
Shape the old fashioned donuts: On a clean and floured surface, place the old fashioned donut dough and roll out into ¾ inch thickness. Using a small circle cutter, anywhere from a 1 ½ to 2 ½ diameter with a second cutter as small as a ½ inch diameter. Stamp out the donuts, rerolling the dough when necessary. You should be able to make 6 - 8 donuts. You can either keep the donut holes or refold them to make more full sized donuts.
Fry the old fashioned donuts: in a medium sized pot filled with four inches of vegetable oil and turn on medium heat. Using a candy thermometer, attach it to the pot so the tip hits the oil, but making sure it does not hit the bottom of the pot, this will throw off the temperature read. Let the oil heat rise to 350 and turn to medium low to maintain the heat. Add the old fashioned donut to the oil and fry on both sides for 2 minutes on the first side and 90 seconds on the second side. I would only recommend frying two donuts at a time so it won't drop the temperature significantly. Keep an eye on the temperature while cooking, if the temperature drops, turn the heat up slightly. If the temperature rises past 355, lower the heat.
Dip the old fashioned donuts in glaze: When donuts are removed from the fryer, allow to cool on a wire rack for 3 - 5 minutes before dipping one side of the donut into the glaze. Place back the glazed donut on the pan to allow glaze to drip over it.

Tips & Tricks for the Old Fashioned Donuts

If you don’t have circle cutter:

You can use a cup or a mug to cut the donut shape and the but of a wooden spon for the middle hole.

If you don’t have a candy thermometer:

Ideally, it is necessary to regulate temperature for an even cook, but you can time the oil, allow 15 minutes for heating and allow 2 minutes between frying donuts for temperature to re-regulate.
You can also use a deep fryer that has a temperature gauge setting instead of a pot.

Friends for Brunch: A Legit Guide

This recipe will be included in my e-book Friends for Bunch: A Legit Guide coming out June 28th. This Old Fashioned Donuts Recipe will have companion recipes that come together to make a delicious brunch spread.

Follow @sydsachef to receive the additional Free Brunch Recipes from this series.