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  • Call me old-fashioned, but this donut's the best.

  • [LAUGHTER]

  • Today, we're making old-fashioned cake donuts.

  • This is my favorite donut.

  • I loved eating these as a kid.

  • They were so good in the mornings.

  • I would eat like two or three of them.

  • To make these donuts, you need a positive attitude,

  • a basic amount of ingredients and equipment,

  • and a little bit of time to do it.

  • So, you're going to need a stand mixer,

  • a ring mold to cut the donuts, and then a fryer setup.

  • Don't feel like you have to have a big deep fryer to do it.

  • You can just have a couple inches of oil to fry it.

  • First, we're going to combine sugar, butter, and egg

  • yolks in a stand mixer bowl.

  • Once those are creamed together and the color is light,

  • you're going to get the sour cream in there.

  • Throw it all in and begin mixing again.

  • We're going to your pastry flour, baking powder, salt.

  • You're going to sieve them together.

  • With the stand mixer running on low speed,

  • start adding the dry ingredients one spoon at a time.

  • You don't need to wait for them to be incorporated

  • in between every spoonful.

  • Just keep adding it one at a time,

  • and eventually, it'll get mixed together.

  • So now you need to get that base dough

  • for your old-fashioned donut chilled.

  • At this point, it's super sticky,

  • and it's a little annoying to touch.

  • You need to get a medium-size mixing bowl, greased and lined

  • with plastic wrap.

  • Once the plastic wrap is in there,

  • spray with a little bit more grease so

  • that the dough doesn't stick.

  • The reason why I like to add plastic wrap to the mixing bowl

  • is I find it's a little easier to get out

  • later on, as well as you can just throw away

  • that plastic wrap and cleaning the bowl's a lot easier.

  • Spray the dough and put more plastic wrap on top.

  • Transfer to the fridge to chill.

  • This is a great stopping point.

  • Once you dough is chilled, dust the top of it

  • with a little bit of pastry flour

  • and then transfer the dough to a floured working surface.

  • You want to roll your dough to a thickness of about a half inch.

  • These rods are about a half inch thick.

  • If you don't have pastry rods, don't worry about it.

  • Get a couple magazines, a couple books that

  • are about that same thickness.

  • So, now, punch your donuts into whatever shape you want.

  • The first thing I like to do is take

  • the cutter I'm going to be using,

  • and I like to go around and make little indentations.

  • The reason for doing this is so you get maximum usage out

  • of all of your dough.

  • So, if you want your old-fashioned donut

  • to look like the ones you typically see in donut shops,

  • punch them out into a diameter of 3 inches.

  • The inner circle needs to be about one inch and a quarter

  • thick.

  • So, once your donuts are punched out,

  • transfer them to a greased parchment or wax paper.

  • Cover and place in the fridge for about 20 to 30 minutes.

  • The reason for chilling the dough at this point

  • is it makes them easier to handle transferring

  • from your tray to the fryer.

  • So, we like to fry our old-fashioned donuts at about

  • 340 degrees Fahrenheit.

  • From start to finish, it takes about three to four minutes.

  • At first, they're going to sink to the bottom

  • for about 10 seconds.

  • Don't worry.

  • This is normal.

  • After about the 10 seconds, they're

  • going to rise to the surface.

  • At that point, we like to cook them for 40 more seconds

  • and then flip.

  • Cook for about 80 more seconds and flip again.

  • After 80 more seconds, transfer your donuts

  • to a baking rack or a tray lined with paper towels.

  • You just made donuts!

  • Old-fashioned donuts are super easy.

  • They're really fun to do.

  • Stop buying at the store.

  • Start making them yourself.

Call me old-fashioned, but this donut's the best.

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