Call me old-fashioned, but this donut's the best.
[LAUGHTER]
Today, we're making old-fashioned cake donuts.
This is my favorite donut.
I loved eating these as a kid.
They were so good in the mornings.
I would eat like two or three of them.
To make these donuts, you need a positive attitude,
a basic amount of ingredients and equipment,
and a little bit of time to do it.
So, you're going to need a stand mixer,
a ring mold to cut the donuts, and then a fryer setup.
Don't feel like you have to have a big deep fryer to do it.
You can just have a couple inches of oil to fry it.
First, we're going to combine sugar, butter, and egg
yolks in a stand mixer bowl.
Once those are creamed together and the color is light,
you're going to get the sour cream in there.
Throw it all in and begin mixing again.
We're going to your pastry flour, baking powder, salt.
You're going to sieve them together.
With the stand mixer running on low speed,
start adding the dry ingredients one spoon at a time.
You don't need to wait for them to be incorporated
in between every spoonful.
Just keep adding it one at a time,
and eventually, it'll get mixed together.
So now you need to get that base dough
for your old-fashioned donut chilled.
At this point, it's super sticky,
and it's a little annoying to touch.
You need to get a medium-size mixing bowl, greased and lined
with plastic wrap.
Once the plastic wrap is in there,
spray with a little bit more grease so
that the dough doesn't stick.
The reason why I like to add plastic wrap to the mixing bowl
is I find it's a little easier to get out
later on, as well as you can just throw away
that plastic wrap and cleaning the bowl's a lot easier.
Spray the dough and put more plastic wrap on top.
Transfer to the fridge to chill.
This is a great stopping point.
Once you dough is chilled, dust the top of it
with a little bit of pastry flour
and then transfer the dough to a floured working surface.
You want to roll your dough to a thickness of about a half inch.
These rods are about a half inch thick.
If you don't have pastry rods, don't worry about it.
Get a couple magazines, a couple books that
are about that same thickness.
So, now, punch your donuts into whatever shape you want.
The first thing I like to do is take
the cutter I'm going to be using,
and I like to go around and make little indentations.
The reason for doing this is so you get maximum usage out
of all of your dough.
So, if you want your old-fashioned donut
to look like the ones you typically see in donut shops,
punch them out into a diameter of 3 inches.
The inner circle needs to be about one inch and a quarter
thick.
So, once your donuts are punched out,
transfer them to a greased parchment or wax paper.
Cover and place in the fridge for about 20 to 30 minutes.
The reason for chilling the dough at this point
is it makes them easier to handle transferring
from your tray to the fryer.
So, we like to fry our old-fashioned donuts at about
340 degrees Fahrenheit.
From start to finish, it takes about three to four minutes.
At first, they're going to sink to the bottom
for about 10 seconds.
Don't worry.
This is normal.
After about the 10 seconds, they're
going to rise to the surface.
At that point, we like to cook them for 40 more seconds
and then flip.
Cook for about 80 more seconds and flip again.
After 80 more seconds, transfer your donuts
to a baking rack or a tray lined with paper towels.
You just made donuts!
Old-fashioned donuts are super easy.
They're really fun to do.
Stop buying at the store.
Start making them yourself.