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Donuts are my FAVORITE THING EVER, so when Claire Saffitz from Dessert Person had Vallery Lomas on her channel recently and they made some Old Fashioned donuts… I knew this had to happen. And, because I’m the adventuring type, I turned this recipe gluten free too! And boy, I won’t spoil the fun, but this is a keeper recipe! And I did try these in the air fryer too.. results were… well, check it out.
- Check out the original recipe video: https://www.youtube.com/watch?v=4pGCFGYxXxg
- Subscribe to Claire Saffitz YouTube Channel Dessert Person:
- https://www.youtube.com/c/ClaireSaffitzxDessertPerson
- Follow Vallery Lomas: http://www.instagram.com/foodieinnewyork
Ingredients as posted on Claire’s channel:
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (28g) unsalted butter, room temperature
- 2 large egg yolks
- 2 1/2 cups (250g) cake flour, plus extra as needed
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup (160g) sour cream
- Vegetable oil, for the bowl
- For Glaze:
- 1 Tablespoon melted butter
- 1/4 cup whole milk, warmed
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
With a stand mixer, mix together sugar and butter until crumbly. Add in egg yolks one at a time untiled creamed. Mix together your cake flour, baking powder, and salt in a separate bowl. Add 1/3 of the flour mixture and 1/3 of the sour cream to the mixer and mix until no dry ingredients remain. Then add another 1/3 and do the same thing. And the final third. Mix only until the dough comes together into a shaggy dough. Place dough into an oiled bowl and cover. Refrigerate for 1 hour. Roll cold dough out to 1/2 inch and punch out your donuts. Fry at 325-330 for 2-3 minutes per side until golden brown. Remove from oil and let rest on a paper towel lined rack.
Make the glaze, in a small bowl add melted butter, powdered sugar, vanilla, and 1/2 the milk. Whisk together, adding more milk, until your desired taste and viscosity is achieved.
Dunk your warm donuts into the glaze and allow to cool.
GLUTEN FREE INGREDIENTS:
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 3 large egg yolks
- 2 1/2 cups of Bob’s Redmill 1 to 1 Baking Flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup sour cream
- Vegetable oil, for the bowl
For Glaze:
- 1 Tablespoon melted butter
- 1/4 cup whole milk, warmed
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Follow the same instructions as written above.
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