Old Fashion Donuts (No Yeast)
adapted from Bigger Bolder Baker
- thermometer OR I will also show you how to check the temp without one
- 2 medium size bowl-one for dry and one for wet – no stand mixer or hand held mixer
- mixing spoons/spatulas,
- pan for frying on stove- these will possibly work in air fryer
- slotted spoon or tongs for handling donuts in the oil
- something that can cut out a circular shape, idealy a larger one and something to pop out the middle hole.
- rack to cool/paper towels.
- smaller bowl/bowls for glaze and toppings
- 3 1/2 c flour DRY
- 1/2 tsp baking soda DRY
- 2 tsp baking powder DRY
- 1/4 c brown sugar DRY
- 1/2 c white sugar DRY
- 1 tsp salt DRY
- Flavoring (optional) suggestions: cinnamon, nutmeg, zests, flavor extracts or emulsions, cocoa powder, blueberries…. measurement suggestions: 1/4c cocoa powder, 2 tsp extracts, 2 tsp cinnamon, 1/2 tsp nutmet, start with 1/2 cup blueberries…
- 3/4 c milk or buttermilk (add 2tsp vinegar or lemon juice to regualr milk and wait 5 min) WET
- 1/2 stick melted butter (can use coconut oil or vegabtle oil- but flavor won't be as rich) WET
- 2 eggs WET
- enough oil to fill a heavy bottom pan (cast iron works great) with 1-2 in of oil. Vegetable or Canola works well.
- 1-2 c powdered sugar, 2-4T milk/cream, 1-2tsp flavor- adjust measurements to fit your desired thinkness and flavor of glaze. Add in zest, cocoa powder (a few T), food coloring, etc to make it custom to your liking!
- sprinkles- optional
- cinnamon and sugar
- powder sugar
You will fry the donuts at 350 -360 degrees, it takes about 5-7 minutes on medium heat to reach that temp. Combine wet and dry ingredients in separate bowls and then mix together being careful to not over mix. Once mixture comes together- then go ahead turn it onto a well floured counter. You want the dough to be sticky initially and then work it on the counter so that you can shape it into a rectangle. Use whatever you plan on using for the circular cutter and cut out your donuts (go ahead and begin heating up oil). You then will use a small cutter or even your fingers and pop out a hole in the middle of the donut- if tearing one out- just reshape the donut ring along the edges. save donut holes to fry. Fry each donut for about 2-3 minutes per side- they should be golden brown- if they are too light or too dark in color, increase or decrease your oil temp. Give the oil a few minutes if possible between batches of one or two donuts to allow it time to go back up in temp. Transfer to rack or plate with paper towels to dry. Top your donut with glaze (you may want to do a few dips of glaze or rounds of frosting them). NOTE: For filled donuts, do not make into a ring but keep cut in the circle. Fry and then using a piping bag and tip, insert tip into the donut and squeeze in the filling.