Old-Fashioned Donuts
- 2 cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 1/3 cup sugar
- 2 egg, yolks
- 1/2 cup sour cream
- 1/3 cup milk
- Canola oil, for frying
- 3 cups sugar, powdered
- 1/3 cup milk
- salt
In a medium-size mixing bowl, whisk cake flour, cornstarch, baking powder and salt together; set aside.
In a stand mixer, cream the sugar and butter on medium speed for about a minute. Add in the egg yolks one at a time, letting them fully incorporate between the additions; beat until light and fluffy, about two minutes. Turn the speed to low, add the sour cream and slowly stream in the milk. Working 1/2 cup at a time, add in the dry ingredients until fully incorporated.
When you’re ready to roll, dust a work surface with some flour. Lay the dough onto the floured surface and flatten it out a bit with your hands to a 1 1/2-inch thickness. Using a round cutter, cut the dough into rounds then, using a small cutter, cut the center out of the doughnut. Knead the leftover dough back into a ball, flatten and cut a few more donuts. Place onto a parchment-lined sheet tray and chill again.
To fry, fill a cast-iron pan 3/4 of the way with canola oil or fill a tabletop fryer according to its instructions. Heat oil to 325°F. Drop the donuts in the hot oil, three at time and fry for a few minutes per side or until light golden brown. Remove to a sheet tray lined with a wire rack and let cool.
While the donuts are cooling, make the glaze: Sift the powdered sugar into a medium bowl. Add the milk and salt, and whisk until smooth.
Working one at a time, place the top half of a donut down into the glaze. Lift it up and let any excess drip off. Place the donut glazed-side up on the rack and repeat with remaining donuts. Garnish while the donuts are still wet then let sit for a few minutes, until the glaze has hardened a bit.
Try Grant’s Coffee-Flavored-Liqueur and Cocoa, Maple-Whiskey or Spiked Pumpkin Spice glazes for “tipsy” donuts!