June 1, 2017 | Category: About Sasquatch | Food & Wine
We’re not sure on whose authority these hashtag holidays are decreed, but when they’re as tasty as #NationalDonutDay, we’re not complaining. Today social media is alive with appreciation for the mighty doughnut, and we couldn’t resist joining in.
Lara Ferroni (most recently the author of An Avocado a Day) wrote the book on how best to enjoy a homemade doughnut. Doughnuts: Simple and Delicious Recipes to Make at Home was published a few years ago, and we think it does for doughnuts what Avocado does for avocados—it’s a creative and comprehensive guide for the adventurous home chef. We couldn’t think of a better way to celebrate National Doughnut Day than with this excerpt, which will teach you how to make your very own old-fashioned doughnuts. Enjoy!
Old-Fashioned Sour Cream
What’s the difference between a cake doughnut and an old-fashioned? The two are sibling pastries. Cake doughnuts are the straitlaced ones; old-fashioned, contrary to the name, are a bit on the wild side. As they fry, they split and crack all over the place, making a crisp crust with all sorts of crags to catch glaze and frosting flavors.
Makes 6 to 10 doughnuts
Active time: 15 minutes
Ready in: 40 minutes
1¼ cups (160 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
⅓ cup (75 grams) superfine sugar
¼ cup sour cream
1 large egg
1 tablespoon (½ ounce) unsalted butter or vegetable shortening
Vegetable oil for frying
- Sift together the flour, baking soda, and cinnamon. Stir in the salt. Set aside.
- In a separate medium bowl, whisk together the sugar, sour cream, egg, and butter until smooth. Add the flour mixture a little at a time until a smooth dough forms. Cover the bowl with plastic wrap and refrigerate the batter for 15 to 20 minutes.
- Roll out the dough on a lightly floured surface to about ½ inch thick, then cut out the doughnuts using a 2½-inch-diameter cutter. You can reroll any scrap dough.
- Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360°F.
- With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side, or until light golden brown. Remove with a slotted spoon and drain on a paper towel. Let cool just slightly before glazing.