Friday, March 11, 2016

Homemade Doughnuts with the Belle!

Missy Tippens

My daughter has been home for spring break this week, and she decided she wanted to make doughnuts that she'd seen posted on a Facebook page called Tasty. (Click here.) So we went for it! Here are the ingredients:

For the doughnuts:
2 1/4 cup (255 grams) cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
3/4 cup sour cream (see tip below)
Canola or vegetable oil, for frying

For the glaze:
3 cups powdered sugar, sifted
1 1/2 teaspoons corn syrup
1/2 teaspoon vanilla extract
1/2 cup hot water

Note from Missy: We didn't like this glaze and added a dash of lemon juice to make it taste better to us. I would have started over and just used powdered sugar and milk, but I was out of powdered sugar.

First, my daughter wanted to test a trick she'd seen on YouTube. To separate egg yolks using a water bottle. You break the eggs into a bowl very carefully so you don't break them. And then you suck the yolks into an empty water bottle. :) It worked!

Sift dry ingredients (including nutmeg) together and set aside.
Cream the sugar and the butter until fluffy. Then add the egg yolks and mix.

Add half the dry ingredients and mix. Then add sour cream. Mix. Then add the rest of the dry and mix until blended.

Place dough in a greased bowl, cover and refrigerate for an hour (we left ours overnight because it was already 11:30 pm).

Roll out on a floured surface to 1/2 in thickness. Cut in circles (we used a mug). And then cut out the centers.

We didn't have a shot glass for making the holes, so we used a bud vase. LOL

Lightly score three lines on top of each doughnut, forming a triangle. Here's our dough, ready to fry.

Heat the oil to 325 degrees. I didn't have the right type of thermometer so had to guess. Well, I used my meat thermometer to make sure it was at least over 190 degrees. :)

Carefully drop into the oil, scored side up. Once it floats to the top, cook for about 15 more seconds. Flip it over twice more, cooking until lightly golden. (Ours was probably 30-40 more seconds, however I think our oil was a little too hot.)

Drain doughnuts on paper towels. Then dip in the glaze. We decided to also dip some in cinnamon sugar. And on some, even dipped in them glaze and also sprinkled on the cinnamon sugar. We also fried the holes.

I'm not a huge fan of cake doughnuts (give me plain glazed Kristy Kreme, please!), but these were pretty good! My daughter and husband enjoyed them.

If you try this recipe, have fun with it!


  1. I didn't know there were two kinds of donuts -- cake donuts and...the regular kind? I'd love to try homemade donuts but I'm too scared of deep frying so it ain't gonna happen. :-)

    There used to be a corner store in my neighbourhood (remember those homerun stores where the family lived upstairs? Before 24/7 mega chains opened up?) Anyway, the wife used to fry up batches of homemade donuts on Saturday morning...the line ups in front of that store were outrageous, even in the worst winter weather. They were soooooooooo delish. And bonus if you got into the store when a fresh batch was brought down because they'd be steamy warm. Drool. But not droolworthy enough for me to risk life and limb by deep frying my own! And my hips thank me.

    1. LOL! Kav, I never deep fry anything. We had to run out late that night to guy canola so we'd have enough. :) And the house smelled awful afterwards!! So it's not something I'll do frequently.

      Yeah, the Krispy Kreme are yeasty, very light, and almost melt in your mouth. The cake ones are heavy. Dunkin' Donuts has both kinds and my daughter always wants the cake ones.

  2. These. Look. So. Good.

    I haven't had a doughnut in MONTHS, and these are making my mouth water! And it doesn't help that I haven't had breakfast, yet. :)

    Kav's story reminds me of my college days. The college's food service had a doughnut making machine - kind of like the conveyor belt thing you see at Krispy Kreme (at least they used to - I haven't been to a Krispy Kreme for at least 10 years!)

    Anyway, they'd start the machine going early Saturday morning. You could grab a doughnut right out of the fryer, dip it in one of the several toppings they had, and eat as many as you wanted.

    No wonder the cafeteria was everyone's favorite study spot on Saturday mornings!

    1. Oooohhhh....that reminds me of the little donut shop at the exhibition in the summer. They have one of those machines that spews out umpteen baby donuts. They have topping bags ready and the vendor scoops up a dozen and tosses them into a bag and gives it a shake. Cinnamon sugar is the best. When I took my daughter to the fair we might have visited the vendor more than once. :-0 But I was young and mobile then so I my hips didn't care.

    2. Oh, wow! What a fun way to get fresh doughnuts!

  3. Ohhhh, yummy!!! I might try these even though I hate frying anything (hot oil is scary). They look delicious!!

    1. I was anxious about this, too, Mary Virginia. I don't usually fry stuff. But once we got going, I settled down. They don't sputter and pop. :) And we just did one at a time on the full size ones.

  4. These are really pretty. The other kind of donuts get air blown into them by a machine. I saw it on the history channel.

    1. I hadn't heard that! Although I've watched them make them at Krispy Kreme. I don't remember seeing that step. Of course, I guess they did disappear inside a machine for a while on the conveyer belt. :)

  5. Hmmmm. I was curious about what makes them cake donuts, but I see Tina's explanation. I've made cake donuts that I baked rather than fried. My daughters gave me a donut pan and you use it much like you would a muffin tin.

    1. I think the main difference is the yeast in the dough for the non-cake recipes. :)

      What a great idea for a pan! That would be a lot less fat in the cooking.