Old-fashioned donuts are humble and unassuming, craggy and cracked. But the addition of a blanket of pink blood orange glaze turns these old-fashioneds into beauty queens.
—Yossy Arefi
Reprinted with permission from Sweeter off the Vine, by Yasameen Arefi-Afshar, © 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC
If you’ve never made fried donuts before, this style is a great place to start because the dough comes together a lot like cookie dough. The dough can also be prepared the day before frying if you want to surprise your friends with donuts for breakfast next time you host brunch at your place.
| Servings |
| 1 dozen donuts and holes |
|
|
|
|
If you’ve never made fried donuts before, this style is a great place to start because the dough comes together a lot like cookie dough. The dough can also be prepared the day before frying if you want to surprise your friends with donuts for breakfast next time you host brunch at your place.
|
Ingredients
For the donuts
- 2-1/2 cups (285 g) cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup (55 g) unsalted butter softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon blood orange zest
- 2 large egg yolks at room temperature
- 3/4 cup (170 g) full-fat yogurt or sour cream at room temperature
- 3 tablespoons blood orange juice
- 1 teaspoon vanilla extract
For the glaze
- 2 blood oranges
- 3 cups (300 g) confectioners' sugar sifted
- 1 pinch salt
- canola oil for frying
Servings: dozen donuts and holes
Instructions
- To make the donuts: Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- In a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, mix the butter, sugar, and orange zest together until sandy. Add the egg yolks and mix for 30 seconds, scraping down the sides of the bowl to ensure even mixing. The mixture should lighten in color and be very thick. Add the yogurt and stir until evenly combined, then add the blood orange juice and vanilla. Add the flour mixture all at once and stir until just combined; use a spatula to scrape down to the bottom of the bowl to ensure even mixing. The dough will be thick and sticky like cookie dough. Wrap the dough in a piece of plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Just before frying, make the glaze: Zest of one of the oranges and measure out 1⁄2 teaspoon of zest. Juice both of the oranges and measure 1⁄4 cup of juice. Whisk the juice, zest, and salt into the confectioners’ sugar until smooth. You want the glaze to be thick but pourable. If the glaze seems thin, add a bit more confectioners’ sugar; if it seems too thick, add a bit more orange juice. Set aside while you fry the donuts.
- To fry the donuts: Line a baking sheet with paper towels and set a cooling rack on top. Add enough oil to a Dutch oven or deep-sided skillet to measure a depth of at least 3-inches. Heat the oil over medium high heat until it reaches 350ºF (170ºC) on a candy thermometer.
- While the oil is heating, cut the donuts. Lightly flour a baking sheet. Roll the dough out on a well-floured surface to about 1⁄2 inch thick. Use a well-floured donut cutter to cut as many donuts and holes as possible; the dough will be soft and sticky, so do your best to handle it gently. Flour the cutter in between each cut to prevent sticking. Gently reroll the scraps and cut again. Transfer the cut donuts and holes to the floured baking sheet. Refrigerate while the oil heats.
- When the oil has come up to temperature, dust the excess flour off the donuts and holes and carefully place each one in the hot oil, working in batches and making sure to not crowd the pan; the donuts will expand a bit in the oil. Keep an eye on the temperature of the oil; you may have to raise or lower the heat under the pan to keep the oil at a consistent temperature. Refrigerate the baking sheet with the uncooked donuts in between batches.
- Fry each batch of donuts and holes until they are deep golden brown, about 90 seconds, then use a spatula or spider strainer to carefully flip the donuts. Cook the other side for about 90 seconds, or until deep golden brown and cooked through. Remove to the rack until to cool enough to touch, about 5 minutes.
- Dip each warm donut in the glaze and let the excess drip off. Return the glazed donuts to the rack, glaze side up, and let them sit until the glaze is no longer sticky. Serve warm or at room temperature. These donuts are best the day they are made.
