Old Fashioned Doughnuts

Oh my I love old fashioned doughnuts. You know, the ones that are more of a cake than a dough. I’ve never been a really big fan of glazed donuts so when I found this recipe I was so excited to give it a try.

Old Fashioned Doughnuts

adapted slightly from Doughnuts


1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
pinch of salt
1/3 cup granulated sugar
1/4 cup plain yogurt or sour cream
1 large egg
1 tablespoon unsalted butter, melted
vegetable oil for frying
In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.
In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter.  Add the wet ingredients to the dry ingredients and fold together until well incorporated.  The dough will take some smooshing to gather into a dish.  It will be like a slightly more moist biscuit dough.  Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.
Place a candy/fry thermometer in a medium saucepan.  Pour oil into the pan until it is about 2-inches deep.
Heat oil over medium-low heat.
On a lightly floured work surface, roll bough to a 1/2-inch thickness.  Cut doughnuts with a 2 1/2-inch round cutter, and cut a hole with a smaller circle cutter.
When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side.  Doughnuts will be golden brown.  Carefully pull out, drain, and let rest on towel paper.

Comments

  1. February 20, 2012 / 1:13 PM

    Ps. Your button is still not working! I don’t know what to do :S

  2. February 19, 2012 / 11:21 PM

    you gotta be kidding me!??!! Were they pretty easy to make?

    Freaking out over here!

  3. February 19, 2012 / 10:43 PM

    oh my gosh. These look amazing, and I will have to try them!!

  4. February 19, 2012 / 7:02 PM

    thanks so much for sharing! I WILL be making these. yum!

  5. February 19, 2012 / 7:02 PM

    thanks so much for sharing! I WILL be making these. yum!

  6. February 19, 2012 / 5:08 PM

    I LOVE old fashioned donuts. They’re always what I pick. :)

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