Old Fashioned Donuts

Have you ever met an old fashioned donut you didn’t like? This recipe is simple, delicious and pairs perfectly with a hot cup of coffee.

INGREDIENTS

For the donuts:

• 4 ½ cups organic cake flour (510 grams)
• 1 tablespoon baking powder
• 1 ½ teaspoons salt
• ¾ teaspoon nutmeg
• 1 cup Big Country Organic Cane Sugar
• 4 tablespoons organic unsalted butter
• 4 large free-range, organic egg yolks
• ½ cup organic sour cream
• ½ cup organic buttermilk
• Canola oil, for frying

For the glaze:

• 4 cups Big Country Organic Powdered Sugar
• 1/3 cup organic heavy cream or organic whole milk
• 1 teaspoon vanilla

INSTRUCTIONS

1. In a medium bowl, sift together the cake flour, baking powder, salt and nutmeg. Set aside.
2. In a large bowl, beat the butter and sugar until well combined. Beat in the egg yolks and beat for 1-2 minutes.
3. Combine the sour cream and buttermilk in small bowl, then alternating between the milk/cream mixture and the flour mixture, add to the butter mixture. Beat on a low speed for about 30-45 seconds. Cover and chill for an hour.
4. On a floured surface, roll out chilled dough to about ¾ inch thickness. Using a large circle cookie cutter (3 ½- 4 inch diameter) and a small circle cookie cutter (1 ½ inch diameter) cut your donuts and donut holes. You can use cups/shot glasses if you don’t have cookie cutters. Dip cutters in flour in between each cut. Place shaped donuts on cookie sheet and put in fridge.
5. In a large pot, pour canola oil at least two inches deep. Using a cooking thermometer, heat oil until it’s 315 – 345 degrees. Add 2-3 donuts at a time and fry each side for 2 minutes.
6. Transfer to paper towel lined wire rack to cool. Repeat frying process of remaining donuts.
7. In a medium bowl, whisk together powdered sugar, cream/milk and vanilla until smooth. Dunk each donut into the dough (so that it’s almost fully covered). Let dry for 10 min or so, and dunk again for extra thick glaze.