Description
Crispy‑edged, cake‑style ring donuts with a crackly glaze, made without yeast—tender inside and nostalgic in flavor.
Ingredients
- 3 cups cake flour (or 210 g all‑purpose flour + 40 g corn starch)
- 2 tsp baking powder
- 1 tsp salt
- ¼ tsp ground nutmeg
- ⅔ cup granulated sugar
- 4 Tbsp unsalted butter, room temperature
- 3 large egg yolks
- 1 cup sour cream (or buttermilk)
- Canola oil (for frying)
- For glaze: 2½ cups confectioners’ sugar, 5 Tbsp water, ½ tsp vanilla extract, pinch of salt
Instructions
- Sift together flour, baking powder, salt, and nutmeg.
- In a bowl, beat butter and sugar until creamy; add egg yolks and beat until light and fluffy, about 2 minutes.
- Stir in sour cream until just combined.
- Add flour mixture and mix on low until just incorporated. Cover and refrigerate for at least 1 hour (or up to 1 day).
- On a floured surface, roll dough to about ½‑inch (1.3 cm) thickness. Cut into rings with a 3‑inch cutter and use a 1‑inch cutter for the center hole; re‑roll scraps as needed.
- Heat oil in a heavy pot to about 335 °F (170 °C), depth ~2 inches.
- Fry donuts a few at a time for ~2 minutes per side until golden and crispy, adjusting temperature as needed.
- Drain briefly on a rack or towels.
- For glaze: whisk confectioners’ sugar, water, vanilla, and salt until smooth.
- Dip warm donuts in glaze, then let set on a rack until glaze cracks.
Notes
- Measure flour by weight for accuracy (or fluff, spoon, and level).
- Keep an eye on oil temperature—too cool yields greasy donuts, too hot burns the exterior.
- Donuts are best the day made; store in an airtight container at room temperature for up to 1 day.
- You can prep dough in advance and refrigerate up to 1 day before frying.
- Variations: dust with cinnamon sugar instead of glaze, or dip in chocolate glaze.
Nutrition
- Serving Size: 1 donut
- Calories: ≈340 kcal
- Sugar: High (glaze + dough sugar)
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Moderate (butter)
- Unsaturated Fat: Low–Moderate
- Trans Fat: Negligible (if using non‑hydrogenated fats)
- Carbohydrates: High
- Fiber: Low
- Protein: Low
- Cholesterol: Moderate (egg yolks & butter)
