It has constantly end up this ancient sour Cream doughnuts. Time and time again. You guys love them babies, and i in reality recognize why! i'm captivated with historical doughnuts, flavors and textures simply high-quality!


This doughnut could be a super weekend baking task. you can even make and form the night time dough before so everyone can stand up to a brand new fried and bright doughnut. 

Yes, cake flour works first-rate to create a light and gentle doughnut. The cake flour is certainly crafted from various softer wheat and bleached and milled more finely than AP flour. it's in reality really worth the experience to the shop to pick out up some. in case you can not get any, check Out My free Baking guide substitution for a quick change.

Now not. This recipe is formulated for frying. That substantially offers the first-rate flavor and texture. I had quite a few baked donuts recipes right here. The dough itself can be made, blanketed, and cooled up to 24 hours earlier.

You may also cover and funky the no longer-cooked donuts in shape in a single day. this is manifestly an simpler option to serve this doughnut for breakfast, however the dough is also much more likely to dry a bit in this way. make certain it's far very well wrapped and restrict the amount of time it sits within the fridge.


For the pumpkin spice doughnuts

  • 3 cups (339 grams) cake flour, plus more for rolling
  • 2 teaspoon baking powder
  • 1 teaspoon fine salt
  • 3/4 teaspoon ground nutmeg (use less if you don't love nutmeg)
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons unsalted butter
  • 2 large egg yolks
  • 2/3 cup (165 ml) sour cream or plain yogurt
  • 1/2 cup (120 ml) pumpkin puree
  • Canola oil, for frying

For the pumpkin glaze

  • 4 1/2 cups (450 grams) powdered sugar, sifted
  • 2 teaspoons light corn syrup or golden syrup
  • 1/4 teaspoon fine salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (60 ml) pumpkin puree
  • 1/2 teaspoon vanilla
  • 1/4 cup (60 ml) hot water

Make the doughnuts:

  1. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.
  2. In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.
  3. On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.
  4. Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.

Make the glaze:

  1. In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.

Fry the doughnuts:

  1. When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.
  2. On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.
  3. Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.
  4. While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.

You May Also Like This Recipes

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel