We use the creaming method to make our Old Fashioned Sour Cream Doughnuts and begin by combining butter, egg yolks, sugar, and salt until light and fluffy. The key to successfully making these doughnuts is to keep the dough cold before rolling and cutting it out. These doughnuts are fried in hot oil and sprinkled with cinnamon-sugar.
Steps
1
Preparation
Ingredients
450 g Granulated sugar
1 g Cinnamon powder
Scale the ingredients precisely and bring them to room temperature.
Gather the necessary tools.
Mix together the sugar and cinnamon. Set aside.
2
Making the Dough
Ingredients
600 g Pastry flour or all-purpose flour
15 g Baking powder
35 g Unsalted butter, 82% fat
100 g Egg yolks
240 g Granulated sugar
10 g Fine sea salt or fine table salt
380 g Sour cream, yogurt, or creme fraiche
Sift the flour and baking powder. Set aside.
Combine the butter, yolks, sugar, and salt. Mix on medium speed for about 6 to 8 minutes or until light and fluffy using the paddle attachment.
Add the sour cream. Combine well on low speed.
Add the dry ingredients. Combine only to incorporate, but do not overmix.
Divide the dough into two pieces of parchment. Cover the dough with parchment. Roll to about ½ in (12 mm) thick.
Refrigerate for about 1 hour, then freeze for about 30 minutes. It is important to keep the dough cold for cutting.
3
Cutting the Doughnuts
Ingredients
Pastry flour or all-purpose flour for cutters - As Needed
Cut the dough using the 3-inch (7.5 cm) cutter. Place on the parchment squares. Then cut the center using the 1½ inch cutter. Dip the cutters in flour before cutting if the dough is sticky.
Combine the scraps. Roll out again and rest for 30 minutes in the freezer. Then cut out more doughnuts.
4
Frying the Doughnuts
Ingredients
1500 g Vegetable oil for frying
Vegetable oil for frying, reserved at room temperature - as needed
Bring the doughnuts to room temperature for about 5 to 10 minutes.
Meanwhile, heat the oil to 350°F (175°C).
Place the doughnuts with the parchment paper in the oil. Fry for about 1 minute, then remove the paper before flipping over to fry the other side for about 1 to 2 minutes.
Remove the doughnuts using a spider colander. Place on a paper towel to remove the excess oil. Cool for about 1 minute.
Coat with cinnamon-sugar mixture. Serve warm.
5
Storage
Storing & Shelf Life:
Doughnuts are best fresh. They have a shelf life of 1 or 2 days at room temperature. We do not recommend refrigerating or freezing doughnuts.
