#old fashioned sour cream donuts recipe

[brunchbinch]

Old-Fashioned Sour Cream Donuts (x)

[rossthren]

My brother won't eat old fashioned donuts because the recipe has sour cream, they don't taste like sour cream at all, it just makes cake moist.

But I won't tell him 😇

[hockeymusicmore]

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[guardians-of-the-food]

Sour Cream Old Fashioned Donuts

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[daily-deliciousness]

Old fashioned sour cream doughnuts

[recentanimenews]

3 Winning Snacks for the Anime Awards

It’s the best time of year – Anime Awards season! There are lots of things up in the air like: Who will win best boy? (Satoru Gojo please!) What about best couple? And what show will be crowned anime of the year?! While these answers will remain unknown until the big day, what you eat during the awards doesn’t have to be a mystery.

Here are 3 anime-inspired snacks for the show! Because what’s an awards show without HAIKYU!! TO THE TOP popcorn, Hime’s coffee cat donuts, and JUJUTSU KAISEN’s bacon-wrapped fingers.

  JUJUTSU KAISEN “Fingers”

  Yuji Itadori’s ravenous appetite for fingers unleashes the powerful King of Curses, Ryomen Sukuna. With every finger consumed, Ryomen Sukuna grows stronger. Inspired by the fingers on the show, it only made sense to have some “fingers” as a snack. These little smoked sausages are wrapped in bacon and finished with a sticky sweet maple glaze. I can’t promise that they’ll protect you from curses, but it probably won’t hurt.

    Maple Glazed Bacon Wrapped “Fingers” Recipe

  Serves: 2-3 | Time: 25 minutes

  Ingredients:

1 12-oz. package cocktail sausages

9 bacon slices

1/4 cup maple syrup

2 Tablespoons brown sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked paprika

Pinch of salt

  Directions:

  Step 1

Cut bacon in half and slice each strip lengthwise into two or three pieces (depending on the width of the bacon). Set aside.

  Step 2

Heat oven to 425°F degrees. Wrap each sausage with one slice of bacon. To avoid it unraveling in the oven, tuck both ends of the bacon onto itself or secure the ends with toothpicks. 

  Step 3

Place wrapped sausages on an aluminum foil-lined baking sheet. Cook until bacon begins to crisp and the sausages get some browning, about 15 to 20 minutes.

  Step 4

While the sausages are cooking, prepare the glaze. Combine syrup, brown sugar, and spices in a medium measuring cup. Set aside.

  Step 5

Remove sausages from oven once ready and take out toothpicks. Heat the broiler. Pour the glaze over the sausages and gently mix until each one is glossy. 

  Step 6

Cook in the broiler until the glaze thickens and begins to caramelize, about 3 to 5 minutes. Do not walk from the oven. Keep a close eye on it to avoid burning.

  Step 7

Remove from oven. Serve immediately.

  ---

  HAIKYU!! TO THE TOP Caramel and Cheddar Popcorn

  For me, when it comes to popcorn, there’s no competition on which kind is best. A big bowl of caramel and cheddar popcorn is the clear winner. If you’re not familiar with this iconic duo, it was popularized in Chicago for being the perfect blend of sweet and salty. The vibrant orange of the cheddar is reminiscent of the Karasuno High boys from HAIKYU!! TO THE TOP. Serve this while streaming the awards and you’ll score big.

      Caramel and Cheddar Popcorn Recipe

  Serves: 3-4 | Time: 30 minutes, plus cooling

  Popcorn Ingredients:

  2 Tablespoons unsalted butter

1/2 cup popcorn kernels

Caramel Popcorn Ingredients:

6 Tablespoons unsalted butter

1 cup packed brown sugar

1/4 cup light corn syrup

1/2 teaspoon kosher salt

1/4 teaspoon vanilla extract

1/4 teaspoon baking soda

Cheddar Popcorn Ingredients:

1/4 cup powdered cheddar cheese

1/2 teaspoon kosher salt

1/4 teaspoon smoked paprika 

1/4 teaspoon chili powder (optional)

  Directions:

  Step 1

In a large pot over medium heat, add butter. Once fully melted, add popcorn kernels and cover pot.

  Step 2

While covered, gently shake the pot to ensure the kernels are cooking evenly until it begins to pop, about 1 to 2 minutes. Continue to shake until the popping slows to about one pop every 3 seconds and most of the popcorn is cooked. Turn off heat and dump the popcorn evenly into two serving bowls, about 5 1/2 cups of popped popcorn in each bowl.

  Step 3

Heat oven to 300°F degrees. Starting with the caramel popcorn, combine butter, brown sugar, corn syrup, and salt in a small saucepan over medium high heat. Stir occasionally until it begins to boil and then turn off heat.

  Step 4

While still very hot, carefully add vanilla (it will bubble up a little) and baking soda. Add one half of the popcorn and gently toss with a wooden spoon until it’s fully coated. 

  Step 5

On a parchment-lined baking sheet, spread out caramel popcorn. Bake for 20 minutes, rotating the pan once halfway through.

  Step 6

Remove from oven. While still hot, gently toss again to reincorporate any loose caramel. Let cool completely before eating. The longer it cools, the firmer the caramel coating will get. If you wish to speed the process up a little, transfer the popcorn to a cool, parchment-lined baking sheet.

  Step 7

For the cheddar popcorn, combine cheese powder and spices into the reserved second half of popcorn. Gently toss with a large until full coated. Serve both popcorns combined in a large bowl.

  ---

  Hime’s Coffee Cat Donuts

Did you know Hime’s favorite food is old-fashioned donuts? Same. These coffee cat donuts are what I imagine the ultimate Hime food to be: They’re cute, sweet....and bear a striking resemblance to Best Cat, Yuzu! This recipe does call for extra glaze to easily dip the donuts, so be sure to save the leftovers for brownies or even more donuts. If you want to keep things simple and skip the cat decorating part (Yuzu will forgive you, I suppose), you can just toss on some rainbow sprinkles. Enjoy these coffee cat donuts while doing your best Hime impression.

    Coffee Cat Donuts Recipe

  Yields: 10-12 donuts | Time: 15 minutes, plus decorating

  Donut Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon nutmeg, preferably fresh

1/2 teaspoon kosher salt

1/2 cup whole milk

4 teaspoons instant coffee

1 egg

1/2 cup packed brown sugar

1/4 cup white sugar

1/4 cup vegetable oil

1/2 cup sour cream or whole-fat yogurt

1 1/2 teaspoons vanilla extract

Glaze Ingredients:

1 1/2 cups powdered sugar

1/2 cup cocoa powder

1/4 cup coffee or water, plus more for rehydrating

Pinch of kosher salt 

Cat Decorations Ingredients:

24 whole almonds

1/4 cup white chocolate 

  Directions:

  Step 1

Heat oven to 350°F degrees. In a medium bowl, combine flour, baking powder, nutmeg, and salt. Whisk together and set aside.

  Step 2

In a small bowl, whisk together milk and instant coffee until dissolved. Then combine egg, sugars, vegetable oil, sour cream, and vanilla extract. Whisk until combined.

  Step 3

Using a wooden spoon, gradually add the wet ingredients into the dry ingredients. Mix until just incorporated.

  Step 4

Spray two donut pans with nonstick spray. Place batter into a piping bag (or gallon ziploc bag with the corner cut) and pipe donuts into the pans.

  Step 5

Bake for until the donuts are golden brown along the edges, about 10 to 12 minutes. Test to see if they’re done with a toothpick. If it comes out clean, take out and cool for 2 minutes before transferring to a wire rack to cool completely. 

  Step 6

While donuts are cooling, make the glaze. In a medium bowl, combine powdered sugar, cocoa powder, coffee, and salt. Whisk until completely smooth. If you like the glaze to be on the thinner side, add more coffee until desired consistency.

  Step 7

To make the cat ears, take two almonds and stick them into one side of the top of a donut, leaving the pointed edges out. Repeat for remaining donuts.

  Step 8

Dip the ear-side down into the glaze, coating each donut halfway. Gently shake off excess and place back onto the wire rack while glaze sets, about 3 to 5 minutes.

  Step 9

In a small bowl, microwave white chocolate in 15-second intervals until melted. You have two options to decorate the face, you can use the end of a toothpick or place the white chocolate into a small piping bag. Decorate each donut with eyes, a nose, and mouth. Place back onto the wire rack until it’s set, about  2 to 3 minutes.

    Enjoy the snacks for the Anime Awards! Which one are you most excited to eat first? Let us know in the comments below! 

By: Kiera Wright-Ruiz

[hellforcertain]

the old-fashioned apple cider donuts tj’s had were transcendent but last time i was there they didn’t have any, so i wanted to try my hand at making them. note that the only other time i’ve ever made donuts were baked cake donuts.

plan a (using this recipe) was a fail. i mean i have donuts. but they’re not very good, and while part of that is definitely on me (i made the boiled cider too thick bcos i was working too fast, and thus it wouldn’t incorporate well; also, i don’t think i’ve ever fried anything without a deep fryer before today, so there were multiple issues there), i forgot that unless we’re talking about old-fashioned donuts, cake donuts are by far inferior to yeast donuts. i thought these might be similar to old-fashioned donuts from the photo, but they’re really not. 

plan b: make yeast donuts, replacing all or part of the water with apple cider

plan c: make old-fashioned donuts, replacing some of the sour cream with boiled cider and hope

plan d: never look at canola oil again

[atlantaartisticweddings]

The Sweet Life: Three Wedding Cake Alternatives

Ask any former bride; her custom wedding cake, embellished with vanilla buttercream frosting, intricate piping and marzipan roses, is the epitome of individuality. Similar to vintage wedding gowns and off the beaten path venues, cakes represent character and style. Take Queen Elizabeth for example. Her Majesty’s sweet creation weighed 500 pounds and stood 9-foot tall in four tiers, and was ornamented with family crests and bride and groom monograms. Though cakes have been the quintessential headliner for wedding receptions, modern brides are forgoing traditional tiers for something different. Something extraordinary. Here are three cake alternatives to satisfy your wedding day sweet tooth.

Candy

Colorful, sweet and sour and fun to eat, candy transports even the most mature adults back to childhood. Besides the obvious, the beauty of this sugary guilty pleasure is it’s remarkable convenience, especially at receptions. Establish a charming makeshift candy shop with mismatched canisters, similar hued candies and trendy signage letting guests know what’s what. Also provide small gift bags or cartons so guests can scoop out treats as take-home favors.

Donuts

Whether cake or yeast, jelly or crème-filled, sugared or glazed, donuts have traded their breakfast item reputation for wedding showstopper. And there’s a multitude of ways to make, garnish and present this simple, hand-held dessert in style. Give your guests options by creating a donut station that matches your reception theme. Attendees can choose from various flavors like chocolate frosted, powdered sugar and vanilla glazed, and add rainbow or chocolate sprinkles.

Old-fashioned Desserts

There’s a strong sense of nostalgia and comfort when eating a spoonful of creamy banana pudding or warm peach cobbler—the kinds that taste similar to secret family recipes. The once ordinary, after dinner desserts have made a powerful comeback with contemporary flair in the wedding world. Share your love of classic desserts with a traditional buffet. Include personal, and perhaps seasonal, favorites like strawberry ice cream charlotte, chocolate trifle, lemonade icebox pie, butterscotch pudding, and ambrosia.

[ssportlive4]

Home donuts. This easy donut recipe is perfect for a quick weekend treat and it's always sure to satisfy. Either way we're making both homemade yeasted and sour cream old fashioned donuts. Eating these freshly fried and still a little.

How do I store homemade donuts? Donuts will dry out if not stored properly. On this site I like to share all things creative - from recipes to home decor to gifts and home decor.

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, home donuts. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

This easy donut recipe is perfect for a quick weekend treat and it's always sure to satisfy. Either way we're making both homemade yeasted and sour cream old fashioned donuts. Eating these freshly fried and still a little.

Home donuts is one of the most well liked of current trending meals in the world. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Home donuts is something that I've loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook home donuts using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Home donuts:

{Get 2 tbsp of dry yeast.

{Prepare 120 ml of luke warn water.

{Take 340 g of all purpose flour.

{Prepare 1 tsp of Nutmeg.

{Prepare 2 tsp of salt.

{Take 50 g of sugar + 1 tbsp.

{Get 2 of eggs.

{Make ready 2 tbsp of butter.

{Take of Oil to fry.

Find home donuts stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. See more ideas about donuts, homemade donuts, homemade donuts recipe. A wide variety of home donuts options are available to you, such as warranty of core components home donuts.

Steps to make Home donuts:

Mix the yeast, water and 1 tbsp of sugar in a glas, and let it rise for about 5 minutes..

Put together flour, Nutmeg, salt and sugar in a bowl and mix it roughly..

Add the eggs, butter and yeast mixture in to the bowl. Using a spatula, stir until all liquid is incorporated to the flour..

Move it to the working surface (or stand mixer) and knead it for about 10 minutes..

Rest the dough for 1-1,5 hour..

Shape the donuts, and let it rest for another 20 minutes..

Fry the donuts in 190 deg C oil, until turning golden. About 1 minute for each side..

Remove the donuts from the oil, let it cool completely before adding the desired toppings..

Home Donuts Raised Donuts Filled Donuts Vegan Donuts Location Press Store Catering. Several trays of a variety of donuts are seen at the counter. Danny Trejo preps the glaze on some donuts. Warm, delicious & made-to-order donuts, coffee, donut sundaes & sandwiches & donut catering packages. Brew the Dunkin'® coffee you love at home sweet home.

So that is going to wrap this up with this special food home donuts recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[guardians-of-the-food]

Old Fashioned Sour Cream Doughnuts

[licoriceismyworld]

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[activekidney73-blog]

Sweet Pumpkin Seed Crumbles ♥

Crunchy clumps of oats and pumpkin seeds, more akin to a nut brittle than a breakfast-y granola. Honey-sweetened ... you can actually taste the honey that sweetens and binds the clumps! Seasonal, Absolutely Perfect for Fall. Great for Meal Prep.

Hello, October ... in some circles also known as Pumpkin Month, that precipitous head-first dive into the internet's obsession with all things pumpkin. But it's fun, yes?! (And heaven knows, we can certainly use an apolitical distraction.) I hardly know where to start, except, well, with my already burgeoning collection of pumpkin recipes, where a surprising number fall into the "savory" category. That said, it's the everyday pumpkin pancakes and muffins and donuts and quick bread which garnered the biggest smiles when I took a table poll last week. Go figure.

And because there are oats in Sweet Pumpkin Seeds Crumbles, you might even call this a granola. But I already have a recipe for Pumpkin Granola that employs the moisture in pumpkin purée and the warmth of autumn spices for a seasonal but still-traditional granola.

But these? These are Sweet Pumpkin Seed Crumbles, more akin to Turkish Sesame Candy or an almond brittle than either Pumpkin Granola or the house recipe for granola, Homemade Granola with Almonds & Apricots.

In fact? Sweet Pumpkin Seed Crumbles are not a "breakfast" granola at all. Instead, they're one of those "extras" that I meal prep and for the third year now, find ever so easy to find uses for during these last months of the year. (The rest of the year? The light and airy Maple-Glazed Pecans, so-so good!) I just love that bit of slightly sweet crunch for:

A bowl of butternut squash soup or a fall salad, just a sprinkle on top makes all the difference Some sautéed fruit, maybe atop morning oatmeal or creamy custard or baked apples A charcuterie platter A simple scoop of ice cream

RECIPE for SWEET PUMPKIN SEED CRUMBLES

Hands-on time: 10 minutes Time to table: 45 Makes about 4-1/2 cups

Just six ingredients!

4 tablespoons (60g) salted butter, melted 1/4 cup (50g) dark brown sugar 5 tablespoons (100g) honey 2 cups (220g) old-fashioned oatmeal (uncooked oats, not quick, not instant) 2 cups (220g) raw pumpkin seeds (pepitas) 1/4 teaspoon table salt

Heat oven to 350F/180C. Line a baking sheet with parchment. (FYI, a silicone liner makes for easier clean-up but I recommend parchment because the Crumbles turn out too sticky on silicone.)

In a large, microwave-safe bowl, melt the butter in the microwave in 15-second increments. Stir in the brown sugar to cool down the butter, then the honey. (Doing the brown sugar first helps prevents the honey from seizing up when it hits the warm butter, that's #ExperienceTalkin. If you take the time to cool the melted butter, order isn't important.) Stir in the oats and pumpkin seeds, really turning the mixture with a spatula or spoon to coat the oats and pumpkin seeds evenly; take a little time here, it makes a difference.

Spread the mixture evenly across the lined baking sheet. Bake until golden, about 20 – 25 minutes, stirring after 10 minutes and 20 minutes.

Remove from the oven but do not stir for 5 – 10 minutes – but don't let the Crumbles cool much longer before breaking up, they'll be hard to break apart into pieces.

MAKE-AHEAD Sweet Pumpkin Seed Crumbles keep for several weeks, just store them in a tight container in the fridge.

ALANNA'S TIPS & KITCHEN NOTES TIMING The timing on this recipe is a little tricky, it took me a few tries to get it right in my oven, yours could be slightly different. First, the oven timing. You want the oats to turn golden, the pepitas change only slightly. In my oven, that means 22 minutes (specifically, 10 minutes + stir + another 5 minutes + check + another 5 minutes + check + usually another 2 minutes). Second, cooling time, after finishing in the oven. Stir too soon and the clumps won't firm up. Stir too late and the sheet will be rock hard. For me, the magic point is somewhere between 5 and 10 minutes. SORGHUM I keep meaning to try sorghum instead of honey, I have the idea it would be fabulous and oh-so-midwestern!

NUTRITION INFORMATION Per Quarter Cup: 159 Calories; 8g Tot Fat; 3g Sat Fat; 6mg Cholesterol; 53mg Sodium; 17g Carb; 2g Fiber; 8g Sugar; 6g Protein. WEIGHT WATCHERS WW Old Points 3.5, WW PointsPlus 4, WW SmartPoints 6, WW Freestyle n/a

TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Brasserie, one of the St. Louis restaurants from James Beard chef Gerard Craft, as published in my column in the St. Louis Post-Dispatch, St. Louis restaurant recipes here.

Still Hungry?

NEVER MISS A RECIPE!

For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.

QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS

honey oatmeal pumpkin seeds (pepitas)

MORE FAVORITE PUMPKIN RECIPES

~ My Favorite Pumpkin Recipes ~

~ Pumpkin Corn Bread ~ ~ Pumpkin Bars ~ ~ Honey Pumpkin Pie ~ ~ more pumpkin recipes ~ from A Veggie Venture

~ Pumpkin Spice Lattes ~ ~ Homemade Kabocha Squash "Pumpkin" Purée ~ ~ Pumpkin Cheesecake Bars ~ ~ Autumn Pumpkin Bread ~ ~ Perfect Whole Wheat Pumpkin Muffins ~

~ more pumpkin recipes ~ from Kitchen Parade, my food column

SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS

Noodles with Sour Cream Spinach with Nutmeg Easy Sweet Pepper Soup Rich Tomato Orange Soup Survivor Soup Broccoli & Tomato Thai Curry Spicy Carrot Puree with Harissa Pumpkin Bars Sautéed Okra & Garlic Smoked Scallops with Zucchini Ribbons One-Skillet Cauliflower with Cheese Pumpkin Dip Supper Casserole with Pumpkin & Green Chile Cornbread Topping () My Favorite Way to Roast Beets () Favorite Pumpkin Recipes () Roasted Whole Red Onions with Sweet Potatoes & Rosemary Chocolate Zucchini Cake with Orange Fresh-Tomato Chili

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2018

Source: http://kitchen-parade-veggieventure.blogspot.com/2018/10/sweet-pumpkin-seed-crumbles.html

[forkfridge91-blog]

How to Make Donuts From Scratch (Like You Know What You're Doing)

Doughnuts, for me, represent absolute perfection. Don’t get me wrong: Pie is my number one; cake is near the top of my list; and I’ve never met a cookie I didn’t like. But doughnuts…there isn’t much in this world that’s better than a good—no, a GREAT—doughnut. Sure, they can be doused in sugary glaze and topped generously with sprinkles, but the dough itself isn’t too sweet‚it’s just yeasty and light and fluffy and perfect. It’s the ideal canvas for endless variations to suit your whims. 

The real reason doughnuts are so wonderful to me is the connection they have to my past. My grandmother lived in a house built by my great-great-great grandparents: a real little house on the prairie in the middle of nowhere, Kansas. When my grandma was a kid, it was her grandma’s house; same for my dad; and luckily, for me too. Along with the wonderful history of the place itself, the house was home to a lot of our own food history. One day, my grandma pulled out a pretty little yellow tin recipe box. The paint was chipped, but it was lovely and chock-full of my great-great grandma’s recipes. This includes the tattered old card that contained the handwritten recipe for these doughnuts. When a recipe is good, it stands the test of time—and these doughnuts do just that. 

If you need more proof (or aren’t overly sentimental) of doughnuts’ greatness, there’s this: You’re allowed, even encouraged, to eat them for breakfast. Cake and cookies can’t really say that. So, let’s break it down, shall we? 

The History of Doughnuts

Time for a little doughnut history, y'all. The concept of the doughnut has origins in Dutch, Italian, French, and Russian baking—all cultures that mastered dough (especially of the sweet variety) and weren’t afraid of frying. Archeologists have even found fossilized bits of what appear to be pieces of fried dough across prehistoric Native American grounds.

But, much to our country’s pleasure, the doughnut is pretty much an American invention. The doughnut made its way to the Big Apple in the mid-1600s by way of the Dutch settlers who called them "oily cakes." It was in the mid-19th century that the mother of a ship captain began making deep-fried dough flavored with nutmeg, cinnamon, and lemon rind. Frying trapped a lot of moisture inside the dough, making them taste relatively fresh (or at least, not horribly stale) even after days and weeks of storage. This savvy baker would stuff nuts in the center of the dough that might not fully cook in the fryer. And so she called them, quite literally, “doughnuts.”

From this time on, there was much heated debate about how doughnuts got the hole in the center. Some say it was a nod to the steering wheel of a ship, others say it was to avoid undercooking the center. Whatever the reason, doughnuts took off—cheap, fast, and easy to produce, they became a primary snack of American troops during the first World War. The hungry boys came home seeking more doughnuts, the first mechanized doughnut machine was built in 1920, and the rest, they say, is history. Doughnuts were prominent throughout the United States, and were so inexpensive to produce that they were a food of the everyman, an attainable treat even during times of poverty or hardship.

Now, the reason for this little history lesson is the name. “Doughnut” is the traditional name of these delicious treats. The word “donut” was coined when manufacturers began to try to market the food overseas—they thought a shorter word might be catchier and easier to remember for those who’d never seen it.

More: Doughnut-cha want more doughnut history? 

Types of Doughnuts

While I’m particularly fond of the classic yeasted doughnut (and that’s the recipe I’ve included here), there are many different types. 

Yeasted:

Yeast doughnuts are made from a lightly sweetened yeasted dough that is deep-fried. These doughnuts possess a tender exterior and a fluffy interior.

Twists consist of two pieces of yeasted doughnut dough twisted together prior to being fried and glazed. This is worth pointing out because it opens a whole host of fun shaping opportunities for yeasted dough (like my cinnamon roll doughnuts below).

Filled doughnuts are most commonly made from yeasted dough because it produces an airy interior which easily makes room for filling. This category includes jelly-filled Berliners, cream-filled or fruit-stuffed doughnuts, Boston Cream, and so on.  

Long Johns are a long, rectangular doughnut made from yeasted dough that often have a thicker schmear of glaze and/or a filling.

Cakey:

Cake doughnuts are made from a looser batter/dough that is leavened with chemical leavener (baking powder or baking soda). If the batter is loose, these doughnuts may need to be piped rather than cut. These doughnuts have a firmer exterior and a tighter crumb structure on the interior, and they can be baked instead of fried.

Crullers are piped doughnuts. While they’re most often thought of as ring-shaped, they can also be made into long rectangles. American crullers are generally made with cake doughnut batter. French crullers are made with pâte à choux dough.

Cider doughnuts are a type of cake doughnut made with apple cider and plenty of cinnamon. No fall would be complete without one. Or five.

Old-fashioned doughnuts are a type of cake doughnut that is piped or scooped, giving it an irregular shape and therefore, a crispier outer crust. 

International contingent/other:

Don’t forget the street foods and snacks of the world. This includes bomboloni (often made with brioche dough) and zeppoles of Italy, Norway’s cardamom-scented smultringer, the jelly filled packzi of Poland, Spain’s churros, Israel's sufganiyot, Latin America’s sopapillas, Japan's sata andagi, east Africa's mandazi, China's you tiao, dozens of German variations, and the New Orleans classic, the beignet. 

In short, there’s a heck of a lot of doughnuts out there. Nowadays, the sky’s the limit. 

How to Make Yeast Doughnuts

The ingredient list for doughnuts is relatively small, but it’s important to understand the ingredients and how they are manipulated to create the end result. Flour provides structure—most recipes will veer towards all-purpose, though specialty recipes may call for cake flour or bread flour if a specific result is trying to be achieved (more tenderness and more structure, respectively). The liquid can simply be water, but it often includes some form of dairy—whether it’s milk, cream, sour cream, buttermilk, melted butter, or evaporated milk. These liquids help to tenderize the dough as well as provide richness. Yeasted doughnuts often contain very little (or even no) sugar inside the dough, while cake doughnuts often have a more significant amount. A leavener of some kind (whether yeast or chemical), and salt are also a must. Finally, any number of flavoring agents, from dried spices, citrus zest, fresh fruit, juices, cocoa, nuts, maple, etc. 

1. Mix Your Dough

Yeasted dough needs more intense mixing to build structure. Generally yeasted doughnut dough should be mixed on low speed until the dough comes together, then mixed on medium speed to strengthen gluten strands. The dough is not mixed as intensely as brioche—the whole process will take only a few minutes—but much like brioche dough, yeasted doughnut doughs can be quite sticky and can require oiled hands or a sprinkling of flour before handling. Cake doughnut batter, on the other hand, should be mixed minimally to ensure tenderness.

2. Let it Rise

This tidbit doesn’t apply to cake doughnut batters, but when yeast is involved, it’s really important to allow for enough rise time. Generally, this means 1 to 2 hours of bulk fermentation (letting the entire dough rise) and about 30 minutes after shaping. This gets to be a problem for impatient doughnut lovers (isn’t that all of us?). There is a solution. Instead of using warm water to mix the dough, use room temperature water and refrigerate the dough immediately after mixing. Under refrigeration, the dough continues to rise, just much more slowly. This means you can mix the dough up to 12 hours ahead, let it rise slowly overnight, and wake up ready to fry in the morning. 

3. Shape Gently

Doughnuts are rustic but it’s still important to keep shaping in mind because this is where they can go a bit awry. A doughnut cutter is great, but you can improvise if you don’t have one: For a long time, I used a circle cookie cutter and then the base of a large pastry tip. It’s important to make sure the hole itself is large enough—if it’s too small, it will “fill in” when the dough hits the fryer. I also like to cut square doughnuts (no scraps!), using just a pastry wheel—2 inches x 2 inches is a good base size (this same technique works for Long Johns).

When you transfer the dough to the oil, do so carefully: It’s easy to accidentally squish the hole shut or stretch the doughnut into an oblong shape. If the doughnut batter is to be piped, it can be piped directly into the hot oil. Since that can be pretty scary, piping onto squares of parchment can alleviate the fear. When you go to fry, the doughnut will release itself from the parchment, and you just have to remove the parchment from the oil with tongs.  

   4. Fry, Baby, Fry

Baked doughnuts are now officially a thing, but let’s be honest: Ain’t nothin’ like the real thing, baby. If you have one, use a deep-fry thermometer to test the oil and help regulate the temperature —around 350°F is best. If you don’t have one, do it the way my great-great grandma did: Throw a doughnut hole in and see if it sizzles and rises to the surface. If it does, you’re good to go.

Remember that if the oil is too hot, the doughnuts will brown too quickly and the center may remain raw. If the oil is too cold, the dough will absorb a large quantity of oil and be greasy upon cooling. The perfect doughnut will be evenly golden brown on both sides and pale in the center.

5. Drain, Drain, Drain

My favorite draining system for doughnuts is simple: several layers of absorbent paper towels on a baking sheet. When it gets too saturated, toss the top layers and reveal the fresh ones underneath. Some folks opt for a cooling rack set on top paper towels. Either way is fine, just make sure to use a spider or slotted spoon to remove the doughnuts to start the draining process off right. 

6. Roll or Glaze

This is where it gets fun: the finishing.

For powdered sugar, cinnamon sugar, or other sugared doughnuts, remove the doughnuts from the oil and drain as desired. After 30 seconds to 1 minute of cooling, toss the doughnuts in the sugar. If you wait for the doughnuts to cool for too long, the sugar won’t stick to the doughnuts. Also, remember that powdered sugar will eventually absorb into the doughnuts, so you’ll either need to toss them again or you should plan on serving them immediately.

For a thin, all over glaze (think classic glazed doughnuts), let the doughnuts cool for 3 to 4 minutes, then transfer to a wire rack. Pour the glaze evenly over, fully coating the doughnuts. Let set.

For a thicker glaze (think top of the doughnut only), let the doughnuts cool for 4 to 5 minutes, then dip the doughnuts in the glaze. The thinner the glaze, the more it will run (yum). The thicker the glaze, the more precise it will be. Apply any garnishes to the top of the glaze before it sets, which can take anywhere from 2 to 10 minutes depending on the glaze. 

Basic Yeast Doughnuts (with Many Variations)


Some finishing options: 

Powdered: Toss in powdered sugar or cinnamon sugar. 

Glazed: Mix 3/4 cup powdered sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and 1/2 teaspoon vanilla (optional). 

Chocolate-Glazed: Mix 3/4 cup powdered sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream. 

Chocolate-Coated: Dip doughnuts in tempered chocolate thinned with 1 to 2 tablespoons vegetable oil. 

Fruit-Glazed: Mix 1 cup powdered sugar and 1/4 cup fruit purée. 

Violet-Glazed: Mix 1 cup powdered sugar, 1/4 cup cream or milk, and 1 teaspoon violet extract. Garnish with candied violets. 

Pistachio: Glaze doughnuts with basic glaze, then press in chopped toasted pistachios. 

Coconut: Glaze with coconut glaze (1 cup powdered sugar, 1/4 cup coconut milk, and 1/2 teaspoon vanilla), and press in toasted coconut flakes. 

Black and White: Make a dark chocolate ganache with 1 cup chopped dark chocolate and 1/2 cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with 1/4 cup heavy cream. Glaze half the doughnut with the chocolate glaze and half with the white glaze. 

Caramel-Glazed: Melt 1 cup of caramel candies with 1/3 cup heavy cream in the microwave in 10-second blasts until fully melted. Thin the glaze with additional milk or cream as needed to get a pourable glaze. 

Meyer Lemon: Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon, then add enough milk to form a pourable glaze. 

Cinnamon Roll: Roll out the dough to 1/4-inch thick. Mix together 1 stick melted butter with 1 cup granulated sugar and 2 tablespoons ground cinnamon. Spread the mixture evenly all over the dough, then roll tightly into a cylinder. Cut into 1 inch-thick pieces, then fry until golden brown. Glaze with basic glaze.

7. Eat, Repeat—& Store (If You Must)

The best doughnuts are fresh doughnuts. If you've ever lived anywhere near a Krispy Kreme, you understand. When that magical light went on, it was absolutely worth it to pull over with a total screech to get at those piping hot doughnuts. But even at room temperature, doughnuts are best the same day. If you must, keep them in airtight containers overnight, and enjoy round two. 

Photo of apple cider doughnuts by Yossy Arefi; photo of chocolate doughnut holes by Samantha Seneviratne; all other photos by Alpha Smoot

Source: https://food52.com/blog/12413-everything-you-need-to-know-about-doughnuts

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Old Fashioned Sour Cream Donuts Recipe | tried this and it was the perfect recip... - https://auto-data-tr.com/old-fashioned-sour-cream-donuts-recipe-tried-this-and-it-was-the-perfect-recip/ - #Genel

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Sour Cream Old-Fashioned Donuts

Homemade old-fashioned sour cream donuts scented with lemon.

It’s almost National Donut Day! The first Friday in June has been designated as National Donut Day for decades to honor members of the Salvation Army who served donuts to troops during WWI. It may seem like just another random food holiday, but it actually has a long-standing history (check out the Wikipedia page for even more info on what may be the greatest individual food holiday of all time).

I decided to make a classic, old-fashioned style donut complete with that signature cracked surface and shiny glaze. There are a few different variations of the old-fashioned out there, some use buttermilk but I went with sour cream here. It’s a basic dough that lands somewhere between a biscuit dough and a thick cake batter. The dough comes together easily and after a little chill to firm up, is ready to cut and fry. Lots of old-fashioned donut recipes are additionally flavored with nutmeg but I went for a little lemon zest in both the batter and glaze that I think is an excellent pair with the notes of sour cream. Bonus, these glazed babes actually taste almost as good the next day! Just store the cooled donuts at room temperature in an airtight container.

Notes:

Chill your dough! You need to chill the dough for at least 2 hours, but I think it’s much more efficient to make the dough the night before you plan on frying. That means fresh, hot donuts first thing on a weekend morning!

Prep! Cut your donuts and prep your frying and glazing stations before you begin frying. Once the dough has chilled, I cut out the donuts and place them on a parchment-lined baking sheet in the refrigerator while I set up a pot of oil (off the heat) and set a cooling rack over a baking sheet before I get the glaze started. This way once you heat up the oil and begin the frying process you aren’t running around doing set-up and you can keep a watchful eye on your donuts as they fry and glaze them while they’re still hot from the oil.

Sour Cream Old-Fashioned Donuts

Prep time

2 hours 30 mins

Homemade old-fashioned sour cream donuts scented with lemon.

Author: Cindy

Serves: About 10 donuts

Ingredients

2 cups all-purpose flour (8.8oz/250g)

1½ teaspoons baking powder

1 teaspoon kosher salt

2 tablespoons soft unsalted butter (1oz/28g)

½ cup granulated sugar (3.5oz/100g)

1 teaspoon lemon zest

1 large egg

¾ cup sour cream (6oz/170g)

Canola oil for frying

Glaze:

1½ cups confectioners sugar (7.5oz/210g)

2 tablespoons sour cream (1oz/28g)

2 tablespoons milk (1oz/28g)

1 teaspoon lemon zest

Pinch of kosher salt

Instructions

Whisk the flour, baking powder and salt in a bowl to combine.

Using a hand mixer or in the bowl of a stand mixer, beat the butter, sugar, and lemon zest together for about 4 minutes, until pale in color. Scrape down the sides and beat in the egg. Scrape down the sides again and gently beat in half of the flour until just combined, followed by the sour cream. Beat in the remaining flour on low speed, until just combined. Scrape the bowl down the sides and bottom and fold in any remaining flour bits. Scrape the dough onto a large sheet of plastic wrap and pat into a rectangle about an inch thick. Wrap well and refrigerate for 2 hours, or overnight.

Remove the chilled dough from the refrigerator and flour your rolling surface. Roll the dough to a ½-inch thickness and using round cutters, cut out donut shapes (I used a 2 ½-in round cutter and a smaller 1-inch cutter for the centers). Instead of re-rolling the dough, I just cut the scraps out with smaller round cutters to make additional donut holes. Place the donuts on a parchment-lined baking sheet and refrigerate while you make the glaze.

Sift the confectioner's sugar into a mixing bowl and whisk in the sour cream, milk, lemon zest, and a tiny pinch of salt until you get a smooth glaze. Set a wire cooling rack over a baking sheet and set both to the side.

Heat 3 inches of neutral oil (like canola) in a high-sided pot to 325°F.

Fry the donuts in batches a few minutes (2-3 minutes) until golden and cracked. Glaze the donuts while they are still hot and place on the wire rack to catch the drips. You can either submerge the donuts in the glaze and remove them with a fork, or spoon the glaze over both sides of the donuts.

3.5.3208

  Source: http://www.hungrygirlporvida.com/blog/2018/05/29/sour-cream-old-fashioned-donuts/