How to Make Old Fashioned Sour Cream Donuts 🍩The Best Donut Recipe!

Welcome back to Snow Dogs Cooking, where if we can cook it, so can you! Because, trust me, I'm really not that great at this. But, all we can do is try. Today, we're gonna make real, old-fashioned, sour cream donuts. So, a couple weeks ago, I was in Vegas, and I went to Pink Box Donuts for the very first time, and I had a chocolate old-fashioned donut, which we might try those in the future, too. And it has just got me wanting real donuts. And we have a donut shop here. They don't make the greatest donuts. None of the places in town do, so we figured, why not try to make them ourselves and show you guys how to do this. Fair warning, never done this before. This is the first time we're trying this. Let's see if it works out. I guess you're along for the ride with us. As always, we have best kitchen helper here, who is ready to help. We have second best kitchen helper here, who is leaving the kitchen. Maybe she's not so ready to help. Third best kitchen helper, who knows that something is going on in here, so she won't come in the kitchen. And Jamie will be here. He's looking for the pan that we need to fry these in, which we think is downstairs. We'll find it. We'll figure it out. So, before we get into this, I'm going to go over all of the ingredients that you will need, and then as we go through it, you'll figure out how much of each of it you're going to need. You're going to need cake flour. You can use all-purpose flour or a different type of flour, but your donuts are going to be dense. Cake flour has a lower protein, so it makes a nice fluffy donut. I highly recommend just getting the cake flour. So, you're going to need cake flour. You're going to need baking powder. You're going to need some salt. You're going to need some sugar. You're going to need some Crisco or shortening. You know, we're using this. I almost got lard, but we're going to use that because it's easier to get for most people. You're going to need two egg yolks. Yes, you don't need the whites. I just was letting these get to room temperature. You're going to need some sour cream. You're going to need some oil for frying. We are choosing to use canola oil. Peanut oil kind of makes your donuts taste a little peanutty. This is the safest oil to use when making donuts. We're also going to need some powdered sugar and we're going to need some corn syrup. Those are mostly for the glaze, but basically this is all the things you're going to need. Now, we're going to make old-fashioned sour cream donuts. Also, I feel like I should say this. I hate sour cream. I don't put it on things. I don't like the way it tastes. This doesn't taste like sour cream. You've never had a sour cream donut because you were afraid it was going to taste like sour cream? No, sour cream is great for baking and putting in stuff. I just don't like it by itself. Look, dry ingredients. Look, Jamie. Hi, Jamie. First, we're going to mix together all of our dry ingredients. This is 2 1⁄4 cups of the cake flour. Then, we have 1 1⁄2 teaspoons of baking powder and 1 teaspoon of salt. We have this in its own bowl. We're going to dump them all in there. Then, do you want to whisk it together for me? I can do that. Absolutely. Then, whisky business. Whisk it together. We're basically just lightly whisking the dry ingredients together so that they are incorporated. Next, we're going to take the 1⁄2 cup of sugar and put it into our mixer. If you don't have a mixer, you can do this by hand. Then, 2 tablespoons. I've got a spoon here to help get that out. 2 tablespoons of the Crisco, the shortening. I almost got lard. Almost. I mean, this is grammy. Yeah, I think this will be pretty good. We're going to need 2 tablespoons of that. It's not easy to measure. No, it is not easy to measure. I think you're pretty good. That's why I got the spoon. I thought it would be the easiest. I found the round measuring thing. Measuring spoon. And the spoon. Into the mixer it goes. Hi, best kitchen helper ever. Then, we're going to mix this in the mixer for about 2 minutes. On medium. We want to incorporate all of the Crisco with the sugar. What do you think it tastes like? Greasy sugar. I dare you to taste it. The next thing we will be adding is 2 egg yolks. I already separated these. I know everybody is going to want to know how I did it. I just did it using the shells. I find that to be the easiest way. You taught me how to do that and that's how I've always done it. You can just balance one yolk in half of that shell and then all the white falls out. Apparently, not everybody can do that. If it doesn't work, you can flip the yolk into the other side too. If you get a good break in half. I think those look pretty good. Now, we're going to put these into here and mix for another 2 minutes. Now, we have made lemon frosting without any lemon. Don't eat this. There's some shortening on this end. We have to add 2 thirds of a cup of sour cream. Then, we're only going to lightly mix it after that. Then, we have to add all the dry ingredients. I hate sour cream. It's so weird because these are my favorite donuts. It is funny that you say that too. I don't know if you actually... I do. I don't like it on stuff. When I can taste it, I like it in stuff. Not on stuff. Best used in cream. I don't like it on tacos either. I want to put this to you guys in the comments down below. What is your favorite kind of donut? Is it sour cream donuts, deep fried donuts? Do you like yeast donuts? Cake donuts are my least favorite. I don't like donuts that you bake in the oven. That's just cake. If I wanted cake, I would make cake. I'm so excited for these. Then, I'm excited to make variations of these for you guys. If they turn out. Let's really hope they turn out. Now, we're going to mix this for like 30 seconds. We just kind of want to incorporate it a little bit. Nope! Then, we're going to start adding the dry ingredients. We're going to add half and then add the other half. It doesn't... Well, it still kind of looks lemony to me. It's not though. Now, we're going to go ahead and add about half of the dry ingredients. Let that mix together. Then, we'll add the other half. Looking like dough! Wes! Hi! Is it going to be a good day? Say, yup! My belly is up. Just barely balancing on the chair. Good job! Okay, so this is going to be a sticky dough. That's why we have to get this cold. We're going to scrape down the sides in this. Then, we're going to go ahead and... You could take it out of here if you wanted to. I'm not going to because it is sticky. So, we're kind of going to scrape down the sides of it. Get it into kind of a dough ball in the middle of here. Then, it's going to go in the fridge for at least an hour. This is easier to work with when it's cold. You can also make this ahead of time. Make it and then get up in the morning and make your doughnuts. But, we're going to... I know, right? Isn't that a great idea? We're going to go ahead and kind of form this down. Then, put a lid on it and put it in the fridge. Put a lid on it! It's very sticky dough. Woo! You almost got that! Almost! Into the fridge it goes! For a minimum of one hour. Memphis is like, I'm helping! Let me get that fridge for you, dad! Let me be your emotional support for putting it... Hi! For putting it in the fridge! If you're wondering what we're going to be using to cut the doughnuts... Look! We got a doughnut cutter. Even got the hole in it. We'll see how it works. But, we got to wait for the dough to be done. Okay! So, we were going to do this on the stove in a pan. But, we have this deep fryer which I'm hoping is going to work. If not, we may have to go back to the stove on the pan. Because this does have the element down in here. Either way, we want to get our oil up to about 330F degrees. I have my candy thermometer. This also will tell me what the oil is too. Just to be safe, we're keeping this in here as well. Also, remember how we said you can leave it in the fridge overnight and do it the next day? That's what we ended up doing. It is the next day! Big, big important part of this is to make sure that your dough stays cold. And that your oil is the right temperature. So, don't just dump a bunch of doughnuts in there. Because that's going to drop the temperature of the oil and we don't want that. That's going to create uneven cooking. So, you always want it to be right between that 330F and 340F. That's about where we're keeping it at. That's when you can add doughnuts. So, we're going to make the glaze real quick. Then, we're going to roll out these doughnuts. And we're going to see if we can make this work. Okay! So, we just turned our oil on. We're going to make the glaze and then we're going to make doughnuts. So, this is three cups of powdered sugar. You need to add one and a half teaspoons of the corn syrup. Which, this is a half teaspoon, so add three of those. And then, we're going to add a half a teaspoon of salt. We're going to add just a little bit over a half a teaspoon of vanilla extract. And then, a third of a cup of hot water, which we already got hot. Now, you can mix this in your KitchenAid or you can hand whisk it. We're going to whisk it with our little blender thingy. Don't move it! Okay, good! Alright! So, we're going to mix this together and this is going to make a beautiful glaze. If your glaze is too thin, add more powdered sugar. If it's too thick, add more water. It's as simple as that. And yes, this looks like a lot, but we got to dip a lot of doughnuts in here. The recipe will make about twelve doughnuts plus doughnut holes. We'll see if we get that out of it, but... Whoop! Whoop! Whoop! Oh yeah! That's beautiful! It's working! Look, the oil is dancing in there. Okay, we got the glaze done, which tastes amazing, by the way. Now, we're taking our cake flour. Remember, we're using cake flour. We are flouring our surface. The other thing that we need to do when we get there is you want to dip this in a little bit of flour before you cut your doughnuts as well because it will stick to this if you don't. Are you ready? Here's our dough, which is very cold because, like I said, we did leave it in there overnight. You told people you could, and then we did. It will be better, actually. Look at that. See? It came off the sides. You were worried it was going to... It's nice that it gets all to one consistent temperature. Right after you make it, if you're anxious and you really want to bake it... If you wait the hour, it's probably not long enough. It's probably not long enough. Yeah, I would say a couple of hours. If you made it... The longer you wait, the better. The better, yeah. And the reason that it needs to be cold is the baking powder and the sour cream are going to react together, and we don't want that to happen until we put it in the fryer. Okay, I think that's about right. Okay, so we're going to start... Remember, we're going to roll this out to a half an inch. I have this really cool rolling pin, but it doesn't go to two inches. Or two inches. I'm sorry. It doesn't go to a half an inch, so... What do you need this at, a half inch thickness? Half inch, yeah. This needs to be half inch. So that's about that thickness between one of these lines. Okay. Yeah, just remember, if you go all the way down to the purple and make it flat, then it's three-eighths of an inch, and we need a half inch, so it's got to be a little thicker than that. Just balance it out. Can you 3D print me a thing to make it a half inch? I can. Quick, do that. I'm just kidding. Maybe next time. We'll measure and show everybody. You did nail it. It's hard to pick up on camera, but you nailed it. If you had a few rubber bands, you could... Oh, right. You could just wrap these in a couple of rubber bands to make it a little thicker. Okay, so we're good. Now remember, you got to dip that in a little bit of flour too, so flour that a little bit. Because otherwise, apparently it'll stick inside of there. That's what the tip said. There you go. Pro tips? Yeah. There you go. Push it right down. Pull it up. Should be able to just tap it. Hopefully. Maybe. Hopefully it didn't stick. Maybe it's stuck. I guess it's got holes in the top. We can push it through. We are going to have to try to push it through. Okay, let's do that. Okay, it's working. We're going to try to get as many full-sized donuts out of this that we can, and then we might do either some sticks or maybe some holes because we're cutting the holes out. But right now, we're re-rolling the dough back in to see what we can get. Woo-hoo! Oh, yeah, and we determined that doing this separately was working better. Okay, so I want to show. We used all of our dough. We ended up with math. Three, six, nine, twelve, thirteen, fourteen. Thirteen and a half. And then we kept three little donut holes, which we're actually not going to glaze those, and those will be for the dogs. Because, you know, they can be spoiled too. Check on this. Oh, we're right at 330. I'm going to turn this a little bit up. But you can see here, we're right at 330. So, I guess this is the test. You want to lower one in? You want to start with one of the small ones first? So, this is what we're going to do. It's 15 seconds, flip it. 75 seconds, flip it. 75 seconds. Yeah, I guess that's a good way to test it, huh? See, my worry is doing it in here, if they don't float, we don't want them to touch the bottom piece there. But they should eventually float. We're running our test with one of the donut holes. I think it's working. There's a little jet boat. It's getting golden brown. Okay, go ahead and flip it. Oops, too fast. Okay. Alright. So, the edges are going to be really golden brown. That's what we're looking for. That's about done. Alright, now that we have it figured out. We're doing it. Set a timer for 75 seconds. We're not doing the 15... We're not doing the 15 second flip thing, because this seemed to work better. Not touching them as much. After 15 seconds, I'm going to break them free of the bottom. Yes. So, they don't have the lines. Right. But we're not going to flip them, because we did a test. The test turned out awesome. So, now these are the real ones. Oh my goodness, hun. These look perfect. Perfection. Can you hear it? So, when you take them out of there, they are still going to cook for a little bit. So, before we dip them, see how you can still see it's kind of cooking, and you can see a little bit of the oil there? I'm going to flip these over in just a second, to kind of let some of that drip off. But, you want to let them cool, just to the touch, then dip them in the glaze. Okay, so these are just barely hot to the touch. I'm going to take the dome. Oh, that one's still a little warm. This one. We're going to take it, we're going to plop it right in here. Now, you can do just one side and pull it out, but who on earth wants to do that? You take your fork, stick it through the middle, kind of push that down, make sure all the sides, and then you take your fork, stick it through the middle, slowly pull it out of there. You don't want to break it. And let that glaze kind of run off. Not all of it, of course. And it won't all run off. Kind of move it a little bit. Once it starts, once it stops, really dripping, we're about to that point, you can take it, get a little bit there, and then, onto the tray, it goes. Look at the ones that are finished. They're beautiful. Oh my goodness. This. So much easier than I anticipated. I think I was way more nervous about this than I needed to be. Go ahead. You built your confidence as... Yeah. When that one turned out, I went, oh my gosh, we can do it. Oh, look at that. Do you want the bigger piece? Sure. All right. So this one's going to be yours. Okay, you set it there. You go ahead and try it. And I knew you, are you going to try it without coffee first? I'll try it without coffee first. I know you love your sour cream donuts with coffee. Take a nibble without the coffee. Is it better than any other donut you've ever had at the store? It's pretty good. You're like, it needs coffee. It needs my coffee. I love, I just love sour cream. you love sour cream donuts and coffee. Weirdo. Tell me if that's 10 times better. Yeah? We did, we made three for the dogs and then we realized they're huge. So we're, we're going to break one up and give it to them. But I'm going to try this now. I see. Mhm. It's got the, sour cream donuts have that, crunchy. Crunch on the outside. But still. That's why they gotta be fried. But moist. So moist. On the inside. And I see Eleanor, she's like, mom, could I try some? This is really close to the pink box donut flavor. The flavor is amazing. Yeah. I like the flavor. Really close. We're going to have to make a chocolate version of these. The chocolate version would be pretty good. Mhm. Oh yeah. This is a win. Make these. Don't be scared. Just do it. Make these. All right. Moderation people. Moderation. Look at Memphis. Hey, excuse me, ma'am. You cannot jump on me. You ready? This is a little piece of donut. Just for you. What do you think? She's like, oh my goodness. Oh, and look at this. Third best kitchen helper has arrived. Ready? Thank you for chewing. Your turn. She's like, whoa. I must taste this. Yeah, every, she's like, whoa. Okay. She's like, whoa. Okay, like 14 more, please. 14 more, please. Immediately. Were they good? All right. You only get one little piece. You girls don't need to eat donuts. That was amazing. So now you're going to have to let us know. Do you want to see us make more donuts? If you try to make these, I would love to hear how yours turned out. They're so good. So good. Suggestions? What other donuts would you like to see us make? I'm not a big fan of cake donuts. I like yeast donuts, and I like deep fried donuts. Cake donuts, you know, they are what they are, but yeah, let me know. Maybe we'll try some other donut concoctions. All right, you guys, we hope you enjoyed today's video. As always, thanks so much for watching. Thanks for subscribing. Stay positive, dream big, and we will see you again soon. Goodbye, Pawdience!