May 30, 2023 2 min read

Old Fashioned Donut 

Yield: 10 donuts & donut holes or 12 donut sticks 

Download a printable version of the recipe here.

255g BSM Mediterranean 00
7g baking powder
3g salt
3g nutmeg
2g cinnamon
Pinch of cardamom
Zest of one small lemon
100g sugar
30g unsalted butter (room temp)
2 large egg yolks
8g vanilla extract
118g sour cream
Canola oil for frying
350g confectioner’s sugar
2g salt
8g vanilla extract or paste
75g hot water

In a mixing bowl, combine all the dry ingredients except for the sugar. Whisk and set aside.
In a standup mixing bowl, add the butter, sugar, and lemon zest. Mix with the paddle attachment on medium speed until the mixture is sandy. Add in the yolks one at a time, followed by the vanilla on the same mixer speed.
Add the dry ingredients in increments of three, alternating with the sour cream on low speed.
Continue to mix on medium speed until the ingredients come together.
Place a sheet of food plastic wrap onto your work surface. Using a dough scraper, scrape the dough out onto the plastic sheet. Fold the sheet over to cover the top of the dough and press into a flat disk. Place in the fridge for 1 hr or overnight.

On a generously floured work surface, roll the dough out until it is about 1⁄2 in thick. Cut with a donut cutter or cut into rectangles, whichever you prefer. Re-roll the scrap dough once more to
achieve the remaining yield. Place the cut donuts onto a parchment-lined baking sheet and place in the fridge.
Pour canola oil into a large pot to about 3-4 in. Allow the oil to reach 340F using a frying clip thermometer.
Slip donuts in carefully, about 3 donuts at a time. Fry on each side for about 2-3 min or until you can see each side puffing up. The color should also be golden brown on each side.
Use a slotted spoon to remove each donut from the oil. Allow to cool on a cooling rack placed over a baking sheet lined with parchment paper.
For the glaze:
Mix the glaze while you wait for the oil to come up to temp. Add the confectioner’s sugar to a large mixing bowl. Pour the hot water into the bowl, followed by the vanilla extract. Whisk until you no longer see lumps. Add the salt and whisk into the other ingredients.
Dip the donuts into the glaze when they are warm, but not hot, submerging on both sides if desired. Allow the donut to drip excess glaze before placing it back on the cooling rack. Allow to cool until the glaze has hardened.
Can be made the day before. Will keep for two days at best at room temperature in an airtight container. If they last that long, that is. Enjoy as soon as you can with a cup of hot coffee!