One good thing to come out of 2020: these Chocolate Old-Fashioned Donuts. No, I don’t. Donuts Have a serious craving for fritters, crullers, cake donuts, fried donuts, or donut holes? Add one more cup of flour and beat well. Design by Weller Smith Design     Privacy Policies. I also noticed measurements were slightly different with the chocolate vs the original…for the non-chocolate lovers of the family, could you make one of the recipes and just leave the cocoa out or add it to 1/2 of the dough depending on which recipe you use? put in freezer for 1 hour or so until a bit firm. Apart from trying each kind (which I highly support), I’ll save my lessons on the other types of donuts and today focus solely on the old-fashioned donut — a tried-and-true variety loved by many. Never have had to keep dough in freezer or frig. Luckily the disaster is over (hopefully), though I couldn’t use the backend of my site normally yesterday which meant very little work could get done. Whenever I’m in the mood for donuts, old-fashioned donuts are my first choice. 3. While the donuts turned out pretty well, I agree with other readers that they weren’t quite chocolatey enough. Cakey fried Chocolate Old Fashioned Doughnuts with sour cream, a thick luscious glaze, and no yeast! ★☆ Next time, I would leave out the nutmeg completely. Here’s what you’ll need: All of these ingredients, plus a few standards (such as salt, butter, eggs, etc. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Great recipe. Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Beat 1/2 of the … They were moist and sweet. If the dough is too sticky pop it back in the fridge until it firms up more and it’ll be much easier to work with Also, don’t be skimpy with the flour when rolling these out! They’re kind of crunchy and cracked on the outside, making those nooks just purrrrrfect for soaking up the thick, shiny, crackled glaze. Cover with plastic wrap and chill for 1 hour, or until slightly firmed. Maybe I’ll just do donut balls… I don’t think I’ll be able to keep salvage an actual donut shape. We completely dunk the doughnuts in that glaze in the recipe… The ingredients are pretty standard pantry items. Lightly grease two standard doughnut pans. The dough is rather sticky at first and will firm up in the fridge, but you’ll still want to use enough flour on your surface, your rolling pin and your donut cutter to keep it from sticking as you go. donuts can be lifted out as well. Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm. Which basically means listening to what’s complete Greek to me as the web host rep attempts to explain what’s wrong. ; Step 3 Make a well in the dry ingredients and slowly pour in the milk mixture. They’re perfect for true chocolate lovers – and super easy to make since there’s no deep frying. You are supposed to use Dutch process cocoa. Overall very tasty. Since it’s almost the weekend and it’s also the 2 month anniversary of Just So Tasty (maybe not a huge accomplishment – but I like small wins) – I decided to celebrate by making doughnuts. The dough will be sticky. Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. I went online in search of a baked chocolate sour cream donut and couldn’t find any so I took my sisters vanilla baked sour cream donuts and altered her recipe. for everyone commenting on this page, and regarding gluten free versions – I tried one – I made the AP gluten free into cake flour with the link here and did everything to the letter – they had trouble rising a little bit – so they just looked like flat donut shaped treats – but they tasted pretty good – next time I’m going to try to leave the whites in the eggs – and maybe find a gluten-free cake flour. Using my cell phone to make sure that the timing was correct, I checked them at 1.5 minutes and they were already burned. Something went wrong! I had no problems working with this dough. ), combine to make the best donuts you’ve ever had — but be sure everything is fresh and of good quality, since every flavor shines through every tasty bite. Donuts are the kind of thing that get easier the more often you make them from scratch, and the batter is so quick to put together, you can whip them up on a whim. Is it crucial to add corn syrup to the glaze? So what did I do? Make a variety of delicious donuts including old fashioned buttermilk, potato, and whole wheat flavors. I would suggest keeping the cut doughnuts in the fridge while they’re waiting for their turn, so the dough doesn’t get too warm. Didn’t work out well for me, sadly. Get the Chocolate Glazed Donuts recipe from Jenny Steffens Hobick. Flavors range from something as simple as vanilla or chocolate to more adventurous ones like pumpkin, cherry and blueberry. Donuts are best served the day they’re made, but will keep in an airtight container at room temperature for up to 2 days. I hope you can find the joy in eating them, too. Commentdocument.getElementById("comment").setAttribute( "id", "a5197f2033ef19256119f350cab6e610" );document.getElementById("e47c30481c").setAttribute( "id", "comment" ); Don't subscribe I think I figured it out. I will definitely make a couple of changes to amounts of sour cream and probably increase the sugar amount as the cocoa is unsweetened. Turned out meh. I’d love to make these for my family. just made them they are soo good i also toasted coconut in the oven and sprinkle on 1/2 of them yum yum .. 1/4 teaspoon fresh grated nutmeg. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days. You should get about 14 doughnuts and holes. In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. These are probably the best chocolate cake doughnuts I’ve ever had homemade. These look amazing! I’m wondering if adding more cocoa powder in place of a little flour might help. I made these with my new donut pans. Print this Recipe! I am hoping making these changes will not result in the problems that most are having with this recipe. NEW: ✨Chocolate-Nutella Linzer Cookies!✨ We’, TGIF! Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Why is it needed? Heat to 325°F. It’s so sticky, I can’t do anything with it! Yay for reatail therapy!!! To make this easier to handle, I rigged a pizza screen with wire handles – I place soft donuts on the screen and when the screen is full I lift into hot oil. As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. An old-fashioned donut is, in short, a variety of cake donut with a sort-of tapered-edge round shape that’s usually made with sour cream or buttermilk and without yeast. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined. Add 3 cups of the flour, beating until blended. © 2020 Handle the Heat. They’re moist and cakey but also delightfully dense and flavorful. We used just a tad less sour cream. Loudly?! Stir into flour … I’m sure they’ll be tasty either way. All So excited to make these, but am finding this dough completely unworkable. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. I couldn’t use the rest of the dough because it was just falling apart. 2. ★☆ It’s really as easy as: if the oil is too hot, turn down the heat and if the oil is too cold, turn it up. Your email address will not be published. ★☆. 4. I have made donuts a few times and helped my Mom do it as a kid. Fry on each side about 2 minutes, being careful not to let them burn. About half-way through the chill time, I had read that some people put theirs in the freezer, so mine sat in the freezer for about 30-40 minutes. I crave donuts almost all the time, especially this amazing chocolate cake donut by Dunford with the best thick chocolate glaze ever! Alternate, ending with the dry ingredients. Do not try to knead by hand or it will warm the dough and it will become unworkable. Here’s how to make these yummy treats: With just 20 minutes of prep time, you can have more than a dozen fresh-fried donuts in your home ready to devour at a moment’s notice. I love to write about all things sweet, carb-y, and homemade. Lover of cookies and carbs. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. How can we possibly differentiate them all from each other?? Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. An old-fashioned donut is, in short, a variety of cake donut with a sort-of tapered-edge round shape that’s usually made with sour cream or buttermilk and without yeast. So, let’s grab some coffee, take a cozy seat and talk about DONUTS. Would I make this again? Step 10 Repeat frying for remaining donuts. Easier than you think! But I love all donuts, yeast, cake, old fashioned, glazed, maple, chocolate. Whisk in the eggs, one at a time, until fully combined. You can, just make sure to keep them really well covered as this dough tends to dry out quickly. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. I love chocolate cake donuts, especially when sour cream is involved and especially when they’re fried Hope you managed to get your curtains cleaned and glad you got some retail therapy after that nightmare of a morning! I tried making these yesterday and they didn’t come out well at all they weren’t firm enough after being in the fridge overnight even. Using a wooden spoon, stir in 1/3 of the dry ingredients until combined, then stir in 1/2 of the sour cream. Vanilla Cream-Filled Doughnuts. pinch of salt. Let sit for 20 minutes until glaze is set. The ingredients for homemade donuts are flour, baking powder, salt, nutmeg, sugar, butter, egg yolks, sour cream, and oil. These Old-Fashioned Sour Cream Doughnuts are just like the old-fashioned cake doughnuts from the bakery. I woke up after a restless night’s sleep to find that Alfie, our new rescue dog, had peed on my beautiful Crate & Barrel striped curtain panel. Next, combine the butter and sugar. 1/4 cup plain yogurt or sour cream. Ease: Easier than yeast doughnuts, these can be in your mouth in under 2 hours start to finish. Of course when I get onto the computer I discover my website is down and I end up spending an hour and a half on the phone trying to get it resolved. The second time this past weekend. First, sift the dry ingredients together. rolling out dough! Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Question–can you make the doughnuts (including the cutting step) and then shove them in the fridge and fry them the next morning? Lilly — I have not tested this recipe with baking directions, so I can’t speak to how that would work. If so, which recipe would you recommend using? I’m wondering why this recipe calls for 1 cup of sour cream but the plain recipe only calls for 1/2 cup. How would I adjust? If you’re gonna go big and make donuts at home, you want to be sure you’ve got the best ingredients to make them. Be sure to liberally flour everything when you roll out and cut the dough. I know that homemade donuts might seem intimidating (hot oil! Make each of the balls of dough into small circles and make a hole in each. Will still be VERY sticky but put lots of flour on table, dump dough on flour, put more flour on top – I use a sifter to distribute this flour, flatten the mass a bit and place more flour, turn over onto well floured cutting board put more flour – roll out and cut with floured cutter – pick out holes with fork and lift donuts up with thin, metal floured spatula – fry. Fried doughnuts always taste best the day they’re fried no matter what you put in the glaze so I don’t really see the point in going to that extra effort here! These look incredible! Step 12 Dip cooled donuts in chocolate to coat. Easier than you think! Give me a donut … WHAT BETTER NEWS COULD EXIST. makes between 6 and 10 doughnuts (I got 8 out of this batch) adapted slightly from Doughnuts. In my research I find that cake type doughnuts also have two major variations with one called “old fashioned” and the other the obvious “cake” doughnut. After washing the curtain I got on the computer to get some work done because this is the crazy busy season in the food blog world which means working on Sundays can be necessary. I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. Notify me of followup comments via e-mail. That’s how dang good they are! This recipe looks great. This keeps the donuts from burning (oil too hot) or getting soggy (oil too cold). Baked donut ingredients. My husband and I thought we would spend some time together making these donuts today. First, a primer on all the types of donuts out there. Taste: Everything is better with chocolate. Yum!! My recommendations: However, I would like to bake them. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Add in the 1 tsp vanilla and melted and cooled chocolate; mix to combine. I love the fun shape of donuts and the colorful sprinkles or creamy glaze that covers the top. Cake doughnuts get their leavening action from baking powder instead of yeast, and Nick spent months creating a recipe for making donut shop–caliber old-fashioneds at home. On a well floured surface, roll out the dough to about 1/2 inch thickness. 1 teaspoon baking soda. Breakfast, snack, dessert — heck, dinner — there’s never a wrong time to indulge in this delicious treat! Good luck. Also make homemade funnel cakes, crullers, and chocolate … Too hot, and the donuts might burn before they’re cooked through; too low, and they’ll end up soggy and dense. To make the batter: In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt, espresso powder, and chocolate chips. Soft, cakey, ridiculously chocolaty (and ridiculously easy) old-fashioned donuts with an irresistible sweet and simple glaze! Pros: Nothing like a homemade doughnut, especially an old-fashioned sour cream doughnut. Not fun at all! Thank you. but trust me, they’re so very simple. Donuts are one of my favorite desserts. Get the Newest Recipes + a Free Baking Conversions Chart! Let drain on a paper bag to soak up the excess grease. Is that perhaps why some people are reporting the dough being too sticky and dissolving in the oil? Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Step 11 Heat chocolate in microwave in 30 second increments until melted and smooth. Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). My only issue with them is that I can’t stop eating them when they’re around. Sift flour, baking soda, baking powder, nutmeg, and salt together in a separate bowl. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. They were long gone at that point and I wished that I could just go back in time to take one last bite. Thanks. I'm a professionally trained chef, cookbook author, and cookie queen. Handle The Heat. Add the eggs, beating to combine. I help take the luck out of baking so you *always* have delicious results! Add dry ingredients to mixer and continue mixing until well combined. 1/3 cup granulated sugar. Sugar: Granulated sugar is used in the donut … Use a doughnut cutter or two differently sized biscuit cutters to cut out as many doughnuts as possible, dipping the cutters into flour as necessary to prevent sticking. However, I do have other baked donut recipes on my site; if you search “baked donuts” or “baked doughnuts” you should find them! I love seeing your photos! sign up to receive new posts via email + get a free baking conversions chart: ©2020 Girl Versus Dough. These doughnuts are crazy good! Replies to my comments Will update after I try it my way. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. #chocolate #doughnuts #donut #dessert #food #breakfast #brunch #recipe #dessertrecipes #doughnutrecipes Anyone tried them with a donut pan? And it totally turned around my bad day. The entire time I was trapped on the phone I was dreaming about these Chocolate Old Fashioned Doughnuts. More than likely, you already have them on hand. Get the Vanilla Cream-Filled Doughnuts recipe from Brown Eyed Baker. The recipe is easy and pretty quick. Today we’re making baked chocolate doughnuts that are dipped in chocolate glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes. Mmmhmm. I have read that adding gelatin or powdered agar to the glazes can keep it better set/stabilized- any tips or experience with that? Help! You don’t need to keep the temperature EXACTLY at 325°F, but within 10 degrees either way is ideal. In a bowl, sift together the cake flour, cocoa powder, baking powder, salt, and nutmeg. This site uses Akismet to reduce spam. Order now to have the book delivered to your doorstep! Homemade donuts are easier to make than you think—you probably have all of the donut ingredients on hand already, from sweet vanilla to powdered sugar and your favorite assortment of sprinkles. These donuts look wonderful! using a fancy donut cutter!) Add the egg yolks and mix until light and thick. I followed the recipe just like it is, but when I put the donut in the oil it “dissolved” into the oil, I don’ really know why that happend…. I’ll take 10! When it comes to chocolate old-fashioned donuts, my first piece of advice is to plan ahead — that is to say, make sure you have all of the correct equipment on hand. I spent hours this weekend hand washing curtains that are about 3 feet taller than I am. 1 large egg For the dougnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray. I dipped mine in powdered sugar and my … I’m trying to get it off my well floured counter as I speak. Those craggy edges just soak up that luscious thick glaze. Not fun. Dough was also really sticky and hard to work with, had to add a ton of extra flour just to make it workable.