Old Fashioned Donuts, with chocolate coffee glaze
Recipe by Meredith Hay
The best part of making donuts at home: you get to eat them at peak freshness. Who wouldn’t want the freshest donut, made by your hands, enjoyed immediately upon completion? This recipe is for a classic Old Fashioned Donuts, made without yeast so no rising needed. You can make the dough the night before and refrigerate it until the morning, simply roll out the dough, stamp out your desired size and fry them up! Coat generously with the chocolate-coffee glaze and pair with a nice big cup of coffee.
- [Donuts] In a bowl, sift together the cake flour, baking powder, salt, and nutmeg. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour. The dough will be sticky. Cover with plastic wrap and chill for 1 hour.
- [Donuts] On a floured surface, roll out the dough to about 1/2 inch thickness. Use a biscuit or cookie cutter to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 donuts and holes.
- [Donuts] Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the donuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
- [Glaze] Melt the chocolate in a glass bowl; add in the instant coffee granules. Stir to combine. Slowly add powdered sugar little by little whisking the mixture constantly. If it becomes too dry, slowly add a little more almond milk, a teaspoon at a time until you are met with your desired consistency.
- [Glaze] Immerse each donut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Donuts are best served the day they are made but may be store in an air tight container at room temperature for a few days. Serve with a hot cup of coffee for a double helping of caffeine!
- [Donuts] Cake flour x 2 1/4 cup
- [Donuts] Baking Powder x 1 1/2 teaspoon
- [Donuts] Salt x 1 teaspoon
- [Donuts] Ground Nutmeg x 1/2 teaspoon
- [Donuts] Sugar x 1/2 cup
- [Donuts] Butter, at room temperature x 2 tablespoon
- [Donuts] Large egg yolks x 2
- [Donuts] Sour cream x 1/2 cup
- [Donuts] Canola oil, for frying x 1
- [Glaze] Powdered sugar, sifted x 2 cup
- [Glaze] Almond milk x 2 tablespoon
- [Glaze] Instant coffee or espresso grounds, dissolved in almond milk x 2 tablespoon
- [Glaze] Bakers sweet chocolate, melted x 2 1/2 ounce