Old fashioned doughnuts are different from regular doughnuts in that they are more cake like and don’t rely on yeast for rising. Fittingly, with these being “old fashioned” doughnuts, I’ve created a condensed milk icing.
This is a wet dough, and you may be tempted to skip the chilling of the dough. If you do this your dough will be unworkable. On testing this recipe multiple times I’ve learned this myself. You also need good control of your oil temperature otherwise the dough will pick up too much oil from the cooking.
Makes: 8 Doughnuts
Time: 3x 20 Minutes
Difficulty: Take Your Time
175g of Plain Flour
1 teaspoon of Baking Powder
1 teaspoon of Salt
50g of Caster Sugar
1 tablespoon of Butter
75g of Sour Cream
100g of Icing Sugar
4 tablespoons of Condensed Milk
2 tablespoons of Milk
1. Combine the flour and baking powder together. Melt the butter.
2. Take the sour cream, caster sugar, salt and egg and whisk together. Then whisk in the butter.
3. Add this to the dry mixture and gentle mix to combine. It will look like a dry dough but it will all come together. If you add any extra sour cream the dough will be near impossible to roll out.
4. Leave to rest in the fridge for 30 minutes.
5. On a floured surface roll out the dough to a 2cm thickness. Cut circles with a circle cutter and then cut the centre out with a small circle cutter or the thick end of a piping nozzle. Carefully remove the rings and the centres to become doughnut holes. Re-roll any excess dough and repeat.
6. Return to the fridge for at least 30 minutes.
7. Make the icing by combing the icing sugar, condensed milk, and milk until smooth. Cover until needed. Set up a wire rack over a rimmed baking tray.
8. Using a large pan add enough oil to fry the doughnuts e.g. 4 cm in an 8-inch cast iron. With an electronic cooking thermometer heat the oil to 180 degrees Celsius (356 degrees Fahrenheit).
9. In batches add the dough keeping the temperature of the oil at 180 degrees Celsius as much as possible. Cook for 1 minute on each side for doughnut holes and 2 minutes on each side for the doughnuts.
10. Once cooked remove from the oil and place on the wire rack. After 1-minute dip in the icing before returning to the wire rack to cool.
11. Eat as soon as the icing has hardened.