donut

Classic Old Fashioned Sour Cream Donuts dipped in vanilla glaze.&nbsp;

Old Fashioned Sour Cream Donuts

cake flour ((plus extra for rolling and cutting))

baking powder

salt

nutmeg

sugar

shortening

sour cream

vegetable oil (or canola oil) (for frying)

butter

vanilla

water

In a medium bowl, whisk flour, baking powder, salt and nutmeg together.

In a large bowl, mix the sugar and shortening on low speed for 1 minute. (texture should become "sandy") Add egg yolks and mix on medium speed for 1 minute or until the mixture is light colored and thick.

Mix dry ingredients into wet ingredients. Add sour cream and mix until just combined. (the dough should become sticky like cookie dough) Transfer dough to a clean bowl, cover, and chill for at least 1 hour (or up to 24 hours).

Fill your frying pan/skillet with 1 inch of oil and heat to 325 degrees F. Lay out cooling racks lined with paper towels near the frying pan.

On a generously floured surface, roll out the chilled dough to 1/2 inch thickness. (brushing the top of the dough and the rolling pin with flour will help keep from sticking) Use a round donut cutter or cookie cutter (with 2 sizes, one for the outer ring, one for the inner ring) to cut out as many donuts as you can from the dough. When you run out of room, roll the dough into a ball, then roll out and cut again. (repeat as necessary)

Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time. (don't crowd them) Once the doughnuts float, fry for 15 seconds, then use tongs to gently flip them over. Fry for 1-2 minutes more until golden brown and cracked, then flip and fry the first side again for 1-2 minutes until golden brown. Transfer to prepared cooling racks. Allow to cool 5-10 minutes before glazing.

For the glaze, heat butter until melted. Remove from heat. Stir in the powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. I recommend allowing them to cool for about 3-5 minutes, then double-dip them so the glaze is thicker! Store at room temperature in airtight containers (they are best eaten fresh though!)

Use this easy air fryer hack to make some sweet and tasty air fryer donuts in minutes!

Air Fryer Donuts (Cinnamon Sugar Topping)

flaky biscuits

cinnamon (for topping)

sugar (for topping)

Use the circle cutter to cut a hole in the center of each biscuit.

Spray air fryer basket with olive oil cooking spray.

Arrange biscuits in a single layer in the air fryer so that they are close but not touching.

Cook the biscuits at 350 degrees for 5 minutes.  They should be fluffed up and brown on top!

Brush each donut with melted butter and roll in cinnamon and sugar.

Enjoy while hot!

Our Apple Cider Doughnut Cake is flavorful and moist with an apple cider glaze and cinnamon sugar to top it off.

Apple Cider Doughnut Cake

Yellow cake mix (I used Betty Crocker Yellow Super Moist)

apple cider (NOT apple juice)

apple sauce (we used cinnamon apple sauce, not chunky)

eggs (room temperature)

¼ tsp cinnamon (more if you like it really cinnamony!)

brown sugar

cinnamon

apple cider

Preheat oven to 350 degrees.

In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter.  (See &quot;recipe options&quot; in notes)

Pour mix into a well greased &amp; floured bundt pan (we used Baker&#039;s Joy. This has flour in it to make sure it doesn&#039;t stick.)

Place bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready.  Remove from heat and allow to cool on a wire rack for 20 minutes.

While the cake is cooking, prepare apple cider glaze. Add powdered sugar and 1/4 cup apple cider to a small bowl and whisk to desired consistency

In a separate bowl. Mix cinnamon with sugar.

Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.

Serve with apple cider glaze dip (or drizzle glaze on top of the cake) and enjoy!

Apple Cider Dipping Glaze

The original: a simple, quick air fryer donuts recipe

Jen's Air Fryer Donuts Recipe

tbsp butter, melted

cinnamon (adjust

dark brown sugar (remove

allspice

Combine

Combine sugar, cinnamon, brown sugar, and allspice in a small (cereal or soup sized) bowl and set aside.

Prepare

Remove biscuits from can (do not flatten) and use a 1-inch circle biscuit cutter to cut the holes out of the center of each biscuit.

Air fry

Air fry the DONUTS at 350 degrees Fahrenheit for 5 minutes (I fried 4 at a time), and air fry the HOLES at 350 degrees F for just 3 minutes (I fried all 8 holes at once).

Butter

As each batch of donuts and holes comes out of the fryer, use a pastry brush to paint butter over the entire surface of each donut and hole.

Sugar

After each donut and hole is painted with butter, drop into the bowl with the sugar mixture and coat completely with the mixture. Gently shake off excess.

Serve

Easy, fried Boston Cream Donuts in under 30 minutes! Made using Pillsbury Grands biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don&#x27;t forget the rich chocolate ganache!

Boston Cream Donuts

pkg Pillsbury Grands biscuits

canola oil

box JELL-O Instant French Vanilla Pudding (3.4 ounces)

milk

heavy cream

Tbsp milk

unsalted butter

tsp vanilla extract

Tbsp corn syrup

oz dark chocolate

oz milk chocolate

Prepare the filling first by whisking together the...

Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.

In a separate mixing bowl, beat on high...

In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.

In a large, heavy bottomed skillet, heat oil...

In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.

Separate biscuits. Fry each biscuit for 2-3 minutes...

Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.

For the ganache, add cream, milk, butter, vanilla...

For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.

To assemble, spoon filling into a large pastry...

To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears "full." Repeat for remaining donuts.

Spoon warm ganache over each filled donut. ENJOY!

The perfect way to start the day! These Classic Dark Chocolate Filled Doughnuts are rich, perfectly sweet, and seriously delicious. Our new favorite breakfast!

Classic Dark Chocolate Filled Doughnuts

+ 1 Tablespoon corn starch

salted butter

chocolate

all purpose flour

Tbsp instant yeast

Tablespoons unsalted butter, room temperature

eggs + 2 yolks

cocoa powder

In a large glass bowl, whisk together sugar...

In a large glass bowl, whisk together sugar and cornstarch.

Gently mix in egg yolks, being careful not...

Gently mix in egg yolks, being careful not to incorporate any air. Set aside.

Bring milk to a boil over medium heat.

Add milk slowly to egg mixture, whisking constantly.

Return to pot.

Bring to a boil, stirring constantly, and continue...

Bring to a boil, stirring constantly, and continue to cook for 2 minutes.

Turn off heat.

Add butter and chocolate.

Stir until melted and smooth.

Strain through a fine mesh strainer into a...

Strain through a fine mesh strainer into a clean bowl.

Cover with plastic wrap, making sure the plastic...

Cover with plastic wrap, making sure the plastic touches the entire surface of the cream.

Refrigerate.

Line 2 baking sheets with parchment paper and...

Line 2 baking sheets with parchment paper and spray with cooking spray. Set aside.

In a medium bowl, whisk together flour and...

In a medium bowl, whisk together flour and yeast. Set aside.

In the bowl of an electric mixer, combine...

In the bowl of an electric mixer, combine milk, butter, sugar, eggs, egg yolks, salt, and vanilla.

Beat to mix.

Add flour mixture.

Knead until dough is smooth and elastic, about...

Knead until dough is smooth and elastic, about 8-10 minutes.

Place in a covered container and proof for...

Place in a covered container and proof for 30 minutes.

Turn dough.

Allow to proof for another 30 minutes.

Divide dough into 2 ounce portions.

Roll each portion of dough into a tight...

Roll each portion of dough into a tight ball.

Place seam side down on prepared parchment.

Flatten slightly.

Cover and allow to rise for 45 minutes.

Heat oil to 325 degrees. (Let dough continue...

Heat oil to 325 degrees. (Let dough continue to proof while oil heats.)

Fry doughnuts a couple at a time until...

Fry doughnuts a couple at a time until golden brown and cooked through, about 3-4 minutes, flipping as necessary.

Remove from oil and drain.

Sift together powdered sugar and cocoa.

Add milk.

Stir until smooth.

Allow doughnuts to cool.

Fit a pastry bag with a Bismark tip...

Fit a pastry bag with a Bismark tip or  a tip large enough to inject pastry cream into doughnuts.

Fill bag with pastry cream.

Push tip into the center of the side...

Push tip into the center of the side of the doughnut.

Press filling into the doughnut, pulling back as...

Press filling into the doughnut, pulling back as it fills.

Dip top of doughnuts into glaze, allowing excess...

Dip top of doughnuts into glaze, allowing excess to drip back into bowl.

Place on drying rack.

Here’s the copycat recipe for the popular Pon de Ring donut from Mr. Donut in Japan! They are soft, airy, bouncy, and chewy all at the same time! The mochi-like texture is unique and different from traditional donuts. Enjoy them with classic glaze or matcha glaze.

Pon de Ring Donut

eggs (50 g each w/o shell) ((roughly 100 g))

instant yeast

tsp pure vanilla extract

tapioca flour

all-purpose flour (plain flour)

confectioners’ sugar/powdered sugar

½ tsp pure vanilla extract

Tbsp matcha green tea powder ((optional))

Gather all the ingredients and measure everything ahead of time. I&#x27;ve used a kitchen scale to measure my flours. Prepare 24 sheets of 4” x 4” (10 x 10 cm) parchment paper.

Melt the butter in the microwave or in a saucepan over the stove and let cool slightly. Crack 2 eggs in a bowl and beat them with a whisk. Set aside.

In the bowl of a stand mixer (or a large mixing bowl), combine whole milk (110ºF or 43ºC - slightly warmer than body temperature) and instant yeast, and then add ½ tsp sugar from the 50 g (¼ cup) sugar you prepared. Whisk the mixture well. Set aside for 5-10 minutes. NOTE: If you wonder why I hydrated instant yeast (even though it’s not Active Dry Yeast), please read the post.

Prepare a large mixing bowl and sift the tapioca flour and all-purpose flour through a fine-mesh sieve. Whisk to combine.

Set the stand mixer with a flat beater attachment. Add the rest of the sugar and beaten egg to the milk mixture.

Add the melted butter and vanilla.

Beat on low speed for 1 minute until combined (Or, stir with a wooden spoon).

Add roughly 2 cups flour mixture and beat on low speed until well combined.

With the stand mixer running on low speed, add the remaining flour mixture one scoop at a time and salt. Set aside the mixing bowl that flours were in for the next step. The dough mixture has thickened.

Now change to medium-high speed (Speed 6) and beat for 3-4 minutes, or until smooth and elastic. Note that this is a sticky dough, so do not add additional flours. Tip: Kneading develops the structure of the dough by folding and stretching strands of gluten. Hand Kneading: Because of the nature of this dough, it’s hard to knead the dough by hand. You can add 1-2 tablespoons of flour if it’s too wet to handle, but do not add any more flour than that. Hand-knead for 5-6 minutes.

Now bring back the large mixing bowl (that had flours in it earlier). Add a little bit of oil and grease it with a paper towel.

When you remove the flat beater from the stand mixer, you can see the stretchy, sticky dough.

Using the pastry card, transfer the dough into the greased bowl. Try to scrape down the dough from the sides, collect the dough into one big mass, then gently scrape it down to the greased bowl. The key here is to make sure the surface of the dough is mostly smooth (so that it will rise nicely). Loosely cover the bowl with plastic wrap (or a shower cap) and place it in a warm environment to rise until doubled, about 70-80 minutes. I use my “Proof” oven setting at 100ºF (38ºC). I put warm/hot water (away from the dough) to keep the inside of the oven moist. Tip: Make sure the proof temperature is not too high. If the dough gets too warm, it will ferment too quickly (or over ferment) and impair the flavor.

After 70-80 minutes, pour the oil into the Dutch oven or heavy-bottomed pot (See Notes for the amount of oil). If you have a thermometer, set up. I used Thermowork’s ChefAlarm. A probe clip attaches the probe right to the side of the dutch oven holding it securely in place, keeping it from flopping it around. Set your alarm thermometer to 325ºF (168ºC) as the lowest and 350ºF (177ºC) as the highest.

In a medium bowl, combine all the glaze ingredients except for matcha powder. Whisk really well to make sure there are no lumps of confectioners’ sugar. Keep the matcha powder on the side for now.

The picture below shows the dough doubled in size, after 75 minutes of proofing.

Prepare 1-2 Tbsp of all-purpose flour and put it at the corner of your work surface. Lightly flour the work surface and your hands.

Using the pastry card, remove the dough from the bowl and transfer to the lightly floured surface. Sprinkle some flour on top of the dough and press the dough down with your hands to release any air bubbles.

With the pastry card, shape the dough into a rough log shape and cut it in half.

Shape the half into a ball and cover with plastic wrap. Cut the other half into 4 pieces, and roll them into 4 balls. Keep 3 dough balls under the plastic wrap.

Each dough balls will make roughly 3 Pon de Ring donuts. Using the pastry card, cut the dough into small balls. Each ball size should be ½ - ¾ inches (1.5 cm) in length and width. Or if you have a digital kitchen scale, each ball should be 5 grams.

Roll the ball between your hands, but try not to spend too much time. Over-kneaded dough often ends up with hard crust and a dense, dry interior. Since the dough is very sticky, this pastry card is very helpful.

Use the pastry card to transfer each ball to a 4” x 4” parchment paper. You will need 8 balls to make a Pon de Ring shape.

The total weight of Pon de Ring should be roughly 40 grams (5 g each ball).

Continue with the rest of the dough.

To make sure the balls won’t separate in the hot oil, use a pastry brush to dab water on the dough where balls attach to neighboring ones. Cover the donuts with a damp paper towel or light cloth (make sure it’s not heavy) and allow to rest for 15-20 minutes. Continue with the rest of the dough. If you are taking a very long time, it’s very helpful to work with a partner so the dough won’t be over-proofed.

When you’re finishing up with the last batch of dough, start heating the oil in the Dutch oven to 350ºF (177ºC). Prepare the first baking sheet lined with a paper towel and a second baking sheet lined with parchment paper and put a wire rack on top.

Using your hands or fine-mesh skimmer (a kind that has a flat mesh), submerge the donut into the oil.

Let go of the donut and set the timer for 1 minute 15 seconds for the first side. Tip: Only add enough donuts for a 5-10 degree drop in temperature (I only add 2 donuts per batch). If the oil cools down too much, the donuts won’t fry properly.

When the 1 minute 15 seconds timer beeps, flip the donuts quickly using chopsticks or tongs. Fry the second side for 45 seconds.

When the 45-second timer beeps, scoop up the donut and drain well. Then transfer to the paper towel to drain excess oil. Repeat with remaining donuts, then turn off the heat.

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