Donuts

Old-Fashioned Sour Cream Doughnuts

May 13, 2015 by Lynsey Leave a Comment

Every time I’m in the grocery store I follow my nose to the bakery section to gawk, drool and dream about all the amazing looking pastries. Most of the time I can practice self control. Most of the time. The times I spot those old-fashioned cake (sour cream) doughnuts are the times that my control is tested.

When I spot those in the case or see a box of those amazingly delicious doughnut holes, all bets are off. It’s not a matter of if I’ll purchase some, but a question of just how many I will purchase. Then how many I will consume on the car ride home. Shhhh, don’t tell!

So, you can imagine my sheer joy when I saw these old-fashioned sour cream doughnuts on Handle the Heat. Coming across these was both good and bad news. Great news because now I could finally make my all time favorite doughnuts at home. Bad news because I could make my all time favorite doughnuts any time I got the craving.

I’m not the only doughnut lover in my house, so it’s not like I would have people talking me out of making them any time I got the urge. I would be encouraged and assisted at any mention of these glorious breakfast treats.

These fried, golden rings of deliciousness are everything I expected and more. They are perfectly crispy on the outside, complete with the little ridges on top to catch extra glaze, and dense and bready on the inside. Everything expected out of these classic doughnuts.

These doughnuts come together fairly easy. There is no yeast involved so no proofing or rising required. Just a quick chill in the fridge and the doughnuts are ready to be rolled, cut, fried and given a swim in the glaze that gives them there infamous frosty look.

These doughnuts are amazing and just like the ones you get out of the bakery case.

Old-Fashioned Sour Cream Doughnuts

Ingredients:

2 1/4 Cups cake flour
1 1/2 Tsp baking powder
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Cup sugar
2 Tbsp butter, room temperature
2 Large egg yolks
1/2 Cup sour cream
Canola oil, for frying

for the glaze-
3 1/2 Cups powdered sugar, sifted
1 1/2 Tsp corn syrup
1/4 Tsp salt
1/2 Tsp vanilla
1/3 Cup hot water

Directions:

For the doughnuts-
Sift the cake flour, baking powder, salt and nutmeg together in a large bowl.

Place butter in a large bowl and beat on high until smooth. Add sugar and beat until the mixture is the consistency of sand. Add the egg yolks and mix until light in color and thick. Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream and ending the flour. Cover the dough with plastic wrap and chill for 1 hour.

Turn out the dough on a floured work surface. Roll the dough out until it’s about 1/2 inch thick. Using either a doughnut cutter or two different sized biscuit cutters to cut as many doughnuts as possible, dipping the cutters into the flour as necessary to prevent sticking. This yields approximately 12 doughnuts and holes.

Pour about 2 inches of oil in a heavy bottomed pot, attach a kitchen thermometer and bring the oil to 325 F. Fry the doughnuts, a few at a time, being careful not to overcrowd. Fry the doughnuts for about 2 minutes on each side. Remove from oil and transfer to a paper bag to allow the excess grease to drain.

For the glaze-
Combine all the ingredients in a medium bowl and whisk until smooth, add more water if too thick. Dip each doughnut into the glaze. Place on a wire rack placed on a sheet pan. Let sit for about 20 minutes, until the glaze is set.

Doughnuts are best served the same day, but may be stored in an airtight container for a few days.

Recipe source: Hand Forged Doughnuts via Handle the Heat and Completely Delicious

{Baked} S’mores Donuts for Dad

June 13, 2014 by Lynsey 1 Comment

Donuts are a staple at breakfast on the weekends. At least one day of the weekend we either enjoy a batch of homemade donuts, or we load up and head to our favorite shop and rack up a collection of delicious, light and fluffy donuts. So, since father’s day is right around the corner I thought I’d only be fitting to share a decadent and indulgent donut recipe that you can make for pop on his special day.

When Tucker was in daycare they would always go above and beyond to make moms and dads feel special on Mother’s and Father’s day. For moms they would always have muffins for moms and they would serve various flavors of muffins along with juice and coffee. For the dads they would always have donuts for dads and serve donuts along with juice and coffee. It was a little way to show how much they appreciated not only us but our kids. Tucker isn’t in daycare anymore, but the donut for dads is still stuck in my head so I decided to make an over the top donut for Tucker to give Spencer this Sunday.

This, my friends, isn’t just your basic donut. It’s not even a basic donut that has a fancy or off the wall frosting. This is a s’mores donut. A graham cracker donut, topped with roasted marshmallow buttercream and drizzled in a dark chocolate. Oh. My. Word. Right?

Spencer LOVES anything s’mores and Tucker loves roasting marshmallows, so this was a match made in heave that called both their names. S’mores donuts doesn’t exactly scream breakfast, and it’s not typically something I would serve on a regular basis but it’s the weekend and it’s Father’s day so we can splurge!

These donuts are so fluffy and packed full of graham cracker flavor, and while they are delicious, it’s the frosting I’m longing for. A basic buttercream frosting, which is so good, but it has roasted marshmallows in the mix. The roasted marshmallows bring that roasted, campfire marshmallow flavor right down to the slightly charred ones. This frosting is amazing, life changing even. I mean, I can literally sit down and eat it with a spoon. But I didn’t…well not all of it anyway! I topped the graham cracker donuts with this heavenly concoction and then drizzled it with dark chocolate. The end result, a donut that is delicious and beyond belief. So go ahead, make these donuts…for dad, for you, for your family and friends.

Baked S’mores Donuts

Ingredients:

1/2 Cup all purpose flour
1/2 Cup bread flour
1/4 Cup graham cracker crumbs
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1/4 Tsp cinnamon
2 Tbsp butter, melted and cooled
1/2 Cup sour cream
1 Tsp vanilla
1 Egg
1/4 Cup brown sugar
1/4 Cup granulated sugar

For the roasted marshmallow buttercream-
1 Stick (8 tablespoons) unsalted butter, room temperature
1 1/2 Cups powdered sugar
1 Tbsp heavy whipping cream
1 Tsp vanilla
2 Cups marshmallows

Additional ingredients-
1/2 Cup dark chocolate chips

Directions:

Preheat oven to 350. Spray a donut pan with non-stick cooking spray and set aside.

In a large bowl combine both flours, graham cracker crumbs, baking powder, baking soda, salt, and cinnamon and stir to combine. Make a well in the center and set aside.

In a separate bowl combine butter, sour cream, vanilla, egg, brown sugar and granulated sugar and whisk to combine.

Pour in the prepared well in the dry ingredients and fold ingredients together.

Fill prepared donut pan 2/3 full and place in oven and bake for 8-12 minutes, until set and beginning to turn golden brown.

Remove from pan and place on cooling rack and allow to cool completely.

For the buttercream-

Place marshmallows, in a single layer, on a parchment paper lined baking sheet. Place under broiler for 45-90 seconds, until slightly charred but not burned. Remove from oven and allow to cool slightly.

Meanwhile, place butter in a mixing bowl and beat on high until creamy, about 1 minute. Gradually add powdered sugar and mix to combine. Once incorporated, add heavy whipping cream and vanilla and beat on high until light and fluffy, about 1-2 minutes.

Add the cooled marshmallows and beat on high until incorporated, about 2 minutes. Allow frosting to cool completely.
Once the frosting is cooled, spread on the cooled donuts.

Place dark chocolate in a microwave safe dish and heat in 20 second intervals, stirring after each until completely melted. Place melted chocolate in a sandwich bag, twisting to seal, and snip a small hole in the corner. Quickly drizzle over the donuts. Allow to set and place in an airtight container.

Recipe source: A Lynsey Original

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

February 21, 2014 by Lynsey Leave a Comment

Donuts are pretty much a necessity in our house. They are a weekend staple. Very rarely a weekend goes by where we don’t have donuts for breakfast at least once. Sometimes we go to our favorite shop and pick out some of our favorite flavors. Tucker’s request, “A donut with pink or chocolate icing and sprinkles”. When we stay in and make them, his only request is that he can help me.

So a few weekends ago when we stayed in a made a batch of donuts for breakfast I knew my little sous chef would be beyond excited about the flavor combination I chose. See, he loves strawberries and always has. And another love of his, which comes as no surprise, is chocolate. So I figured I would combine his two favorites and make strawberry chocolate chip donuts with a chocolate drizzle.

When he asked what kind we were making his face lit up exactly like it does on Christmas morning. He immediately got his spatulas and measuring cups out and scooted his chair up to the counter. I got all the ingredients ready and we started pouring, combining and mixing. He, of course, had to taste the strawberries and the chocolate chips before they were added…he’s also an avid believer in quality control! After confirming the ingredients were up to standard, we finished mixing the donuts then poured them into the pans. Once they came out we gave them a light drizzle of chocolate and a sprinkle of powdered sugar.

This donuts were delicious. They were packed with bits of fresh strawberries and mini chocolate chips; you could taste both in each bite. There was just enough strawberry and chocolate to fill each bite, but not too much where the flavors were overwhelming. The donut batter was delicious; light and fluffy and made the perfect base for the add-ins. I used a dark chocolate to drizzle over the tops which complimented the sweetness of the strawberries and semi-sweet chocolate chips without being overwhelmingly sweet. These donuts were definitely a donut victory in our house, and I believe they are right up there at the top of Tucker’s list along with the chocolate or strawberry icing ones!

Strawberry Chocolate Chip Buttermilk Baked Doughnuts

Ingredients:

2 Cups flour
1 Cup sugar
1 Tsp baking soda
1/2 Tsp baking powder
1 Tsp Kosher salt
1 Cup canola oil
3/4 Cup buttermilk
1 Tsp vanilla
2 Eggs
1 Tsp vinegar
1/2 Cup strawberries, finely chopped
1/4 Cup mini chocolate chips
1/4 Cup dark chocolate, for drizzling (optional)
Powdered sugar, for dusting (optional)

Directions:

Preheat oven to 350.

Spray a doughnut pan with non stick cooking spray and set aside.

Combine flour, sugar, baking soda, baking powder, and salt in a large bowl and whisk to combine. In a separate bowl combine oil, buttermilk, vanilla, and eggs and whisk to combine. Once the ingredients are combined, add them to the dry ingredients and mix until just incorporated. Add the vinegar and whisk until all ingredients are well combined. Fold in the strawberries and mini chocolate chips.

Fill each doughnut mold with batter, filling it 3/4 full. Place in the preheated oven and bake for 12-15 minutes, until doughnuts are golden. Allow to cool in pan for 3 minutes, transfer to cooling rack and allow to cool about 15 minutes.

Place dark chocolate in a microwave safe bowl and heat in 15 second intervals, stirring after each to ensure the chocolate doesn’t burn. Once the chocolate is melted drizzle over the tops of the doughnuts. Sprinkle with powdered sugar and serve.

Recipe source: barely adapted from Oprah

Baked Pumpkin Donut Holes

November 9, 2012 by Lynsey 3 Comments

Donuts have become sort of a weekend ritual for us as of late. I enjoy the time we spend on Saturday mornings; sitting and hanging out with each other and enjoying some donuts while watching cartoons. It truly doesn’t get much better than that. Sometimes we’ll go to the donut shop, get an assortment of donuts, a couple of kolaches, and of course let Tucker pick out a few donuts of his own! Other times we decide to stay home and I’ll make up a batch of donuts and twists. Sometimes it’s all 3 of us in the kitchen, while other times Spencer sleeps in and Tucker and I will make a batch of donuts. I love that Tucker is so interested in being in the kitchen and helping out, I also love the time we have together and the memories we make! I know I will hold them dear to my heart forever.

A couple of pics I snapped real quick with my phone.

A few weekends ago was one of those weekends where we stayed in during the morning and made homemade donuts. Spencer was asleep, so when Tucker woke up we went in the kitchen and starting cooking! We planned to go to the pumpkin patch later that afternoon, so I thought it was only fitting that we make pumpkin donuts for breakfast. We not only made pumpkin donuts, but pumpkin donut holes too! There’s not a whole lot that’s more fun than donut holes; all the deliciousness of donuts in a perfectly portable bite size.

These donuts and donut holes encompassed everything fall. They are amazing straight out of the oven, sprinkled with a mix of cinnamon and sugar, but they are just as tasty room temperature for snack or even the following morning for breakfast! They are the perfect way to start out any day, especially a big day of playing at the pumpkin patch!

Baked Pumpkin Donut Holes

Ingredients:

1 3/4 Cup all-purpose flour
2 Tsp baking powder
1/2 Tsp salt
1 3/4 Tsp pumpkin pie spice
1 1/2 Cups sugar
1 Tsp vanilla
2 Large eggs
1/2 Cup vegetable oil
1 1/2 Cans (approximately 2-2 1/4cups) pumpkin puree

For the coating-
4 Tbsp unsalted butter, melted
2/3 Cup granulated sugar
1 1/2 Tbsp cinnamon

Directions:

Preheat oven to 350. Lightly grease a mini muffin pan and a standard donut pan and set aside.

In a medium bowl combine flour, baking powder, salt and pumpkin pie spice and stir to combine. Set aside. In a large bowl combine pumpkin, vegetable oil, eggs, vanilla, and sugar and beat until smooth. Add the flour mixture and stir until just combined and smooth.

For the donuts-
Fill the donut pan 3/4 full, using a scant 1/4 cup of batter. Place in oven and bake 15-18 minutes, until toothpick inserted comes out clean. Allow to cool in pan for 5 minutes. Remove from pan, toss in cinnamon sugar mixture and place on cooling rack or eat.

For the donut holes-
Fill the mini muffin tins evenly, using about 1 1/4-1 1/2 tablespoons, and bake for 10-12 minutes, until toothpick comes out clean. Allow muffins to cool 2-3 minutes, until able to handle, then dip in butter and coat in cinnamon sugar mixture.

Recipe source: adapted from Two Peas and Their Pod and King Arthur Flour

Need more pumpkin-
Pumpkin doughnuts from Pinch my Salt
Baked pumpkin pecan donuts from Shutterbean
Pumpkin spice rolls from The Girl Who Ate Everything
Pumpkin donuts with buttermilk spiced glaze from Portugese Girl Cooks
Pumpkin cream cheese muffins from The Girl Who Ate Everything
2011Week of pumpkin from Lynsey Lou’s

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