Blueberry Old Fashion Donuts
Old fashioned donuts, also known as sour cream donuts, are a classic pastry that have a crispy exterior with a soft, cake-like interior that is both satisfying and delicious. They first became popular in the United States in the early 20th century, when they were often served at bakeries and coffee shops. Over time, they became a staple of American cuisine, and today they are enjoyed by people all over the world.
One of the key features of old fashioned donuts is their unique texture. They are dense and slightly crumbly, with a subtle tangy flavor that comes from the sour cream used in the batter. This sets them apart from yeasted donuts that are typically lighter and airier in texture.
Key ingredients to making old fashion donuts are cake flour and sour cream. To make the donuts, combine dry and wet ingredients separately, then combine dry to wet, and chill dough until firm. Then roll and cut the doughnuts and fry in oil for 4-5 minutes until golden. Once slightly cooled, dip in glaze and enjoy! Old fashion donuts are traditionally glazed with a simple mixture of powdered sugar and milk, but today's recipe features a bright citrusy blueberry glaze.
Servings: 6 Donuts and 6 Donut Holes
Total Recipe Time: 1 Hour 40 Minutes
Prep Time: 20 minutes
Chill Time: 1 Hour
Cooking Time: 20 minutes
Ingredients:
Donuts:
1.5 cups cake flour
1.5 tsp baking powder
1 tsp kosher salt
2 tbsp butter (room temp)
1/2 cup sugar
2 egg yolks
1 tsp vanilla extract
1/2 cup sour cream
3 cups Vegetable Oil (for frying)
Glaze:
1/2 cup blueberries
2 tsp passion fruit or lemon Juice
1 cup confectioners sugar
Tools:
blender or immersion blender
electric stand mixer
mixing bowl
rolling pin
3 inch cookie cutter
1 inch cookie cutter
cooking thermometer
3 quart pot
quarter baking sheet
quarter wire rack (for cooling and draining)
Method:
Blueberry Glaze:
In a medium size pot over medium heat, combine blueberries and passion fruit or lemon juice and cook for 5 minutes until the blueberries pop and mixture has slightly thickened. Use blender to blend blueberry mixture until smooth. Pour mixture into medium size bowl and cool for 15 minutes. Add 1 cup of sifted confectioners sugar to bowl and mix until fully combined.
Donuts:
2. In a medium size bowl, sift cake flour, baking powder, salt together and mix until combined.
3. In a stand mixer, combine butter and sugar on medium speed. Once combined, add egg yolks, then vanilla extract, then sour cream until fully combined, occasionally scraping down bowl. Slowly add cake flour until just combined.
4. Refrigerate dough for 1 hour until chilled and firm.
5. Place chilled dough on floured working surface. Sprinkle more flour over top of dough and rolling pin, and roll dough to roughly 1/2 inch thickness. Use 3 inch cutter to cut doughnuts and 1 inch cutter to cut out doughnut centers. Combine dough scraps to re-roll and cut dough until all dough is used. Cut 4 shallow slits on outer rim of doughnuts and re-chill until frying time.
Tips:
Dip cutters into flour to avoid dough sticking to cutter
If dough becomes too soft to roll/cut, place in refrigerator again until firm
6. In a 3 quart pot, fill with oil until 2 inches deep, over medium heat for 4-5 minutes until oil reaches 325°F/162°C. Fry 2-3 doughnuts at a time for 2 minutes on each side until golden. Place donuts over wire rack placed over baking sheet to cool and drain excess oil.
7. Dip doughnuts in glaze, rest for 5 minutes to allow glaze to firm, and enjoy!
