📝 About This Recipe
Step into a world of nostalgic perfection with these craggy, golden-brown masterpieces characterized by their signature 'flower' petals and cake-like crumb. Unlike yeast donuts, these are leavened with baking powder and enriched with tangy sour cream to create a melt-in-your-mouth interior and a crisp, crunched exterior. Coated in a delicate vanilla bean glaze that settles into every crevice, these donuts are the definitive bakery classic brought right to your home kitchen.
🥗 Ingredients
Dough Ingredients
- 2 1/4 cups Cake Flour (sifted; provides the tender crumb)
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt (fine sea salt)
- 3/4 teaspoon Ground Nutmeg (freshly grated is best for that signature bakery scent)
- 1/2 cup Granulated Sugar
- 2 tablespoons Unsalted Butter (room temperature)
- 2 large Egg Yolks (at room temperature)
- 1/2 cup Sour Cream (full fat is essential)
- 1 quart Canola or Vegetable Oil (for frying)
Vanilla Bean Glaze
- 2 cups Powdered Sugar (sifted to remove lumps)
- 3-4 tablespoons Whole Milk (adjust for desired thickness)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Corn Syrup (optional, for a professional shine)
👨🍳 Instructions
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1
In a medium bowl, whisk together the sifted cake flour, baking powder, salt, and ground nutmeg until well combined.
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2
In a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar on medium speed until the mixture looks like wet sand, about 1-2 minutes.
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3
Add the egg yolks to the butter mixture and beat for another 2 minutes until the color lightens to a pale yellow and the texture becomes fluffy.
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4
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix just until a sticky dough forms; do not overmix.
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5
Scrape the dough onto a piece of plastic wrap, pat into a 1-inch thick disk, and refrigerate for at least 1 hour. This chilling process makes the sticky dough manageable and helps develop the flavor.
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6
On a well-floured surface, roll the dough out to a 1/2-inch thickness. Use a donut cutter (or two round cutters) to stamp out circles. Re-roll scraps once to finish the dough.
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7
Place the cut donuts on a parchment-lined baking sheet and refrigerate for another 15 minutes while you heat the oil. This ensures the 'cracks' form properly during frying.
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8
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to exactly 325°F (163°C). Use a candy thermometer to monitor the temperature closely.
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9
Carefully slide 2-3 donuts into the oil. Fry for about 2 minutes on the first side until the characteristic cracks form on the top surface and the bottom is golden.
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10
Flip the donuts and fry for another 1.5 to 2 minutes until evenly browned. Transfer to a wire rack set over a baking sheet to drain.
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11
While the donuts are slightly cooling, whisk together the powdered sugar, milk, vanilla bean paste, and corn syrup in a shallow bowl until smooth.
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12
While the donuts are still warm (but not hot), dip each side into the glaze. Let the excess drip off, then return to the wire rack for the glaze to set for 10 minutes.
💡 Chef's Tips
Use cake flour rather than all-purpose flour to ensure a delicate, fine-crumbed interior. Maintain your oil temperature at 325°F; if it's too hot, the donuts won't develop their signature cracked 'petals'. Don't skip the chilling time, as the dough is very soft and needs to be cold to hold its shape when hitting the oil. For the best glaze coverage, dip the donuts while they are still warm so the glaze thins out and seeps into the nooks. If you don't have a donut cutter, use a wide-mouth mason jar lid for the outer circle and a soda bottle cap for the hole.
🍽️ Serving Suggestions
Serve warm alongside a steaming cup of dark roast black coffee for the classic experience. Pair with a glass of cold whole milk for a nostalgic afternoon treat. Dust with a pinch of extra cinnamon sugar while the glaze is wet for an added spice kick. Serve as part of a brunch spread with fresh berries and crisp bacon to balance the sweetness.