Peter pan doughnut shop, Brooklyn, is where we discovered these. They are good and easy to make. They have a cake like texture. We like them.
Old fashioned doughnuts:
Since you cannot keep fried goods for too long I will give the extra small amount here, but you can double it etc..
- 175gr flour (1 1/4 cups)
- 4-6gr (~1tsp) baking powder
- pinch of nutmeg
- pinch of salt
- 15gr butter (1tbs)
- 45gr sugar (1/4 cup)
- 100gr sour cream (~2/3cup)
- 1tsp lemon zest
- one egg yolk
- oil for frying
Mix the flour, nutmeg, salt and baking powder, set aside.
Beat the butter and sugar to get a sandy texture (~1min), add the egg yolk and beat until combined and fluffy (1min plus). Mix in the sour cream and lemon zest. Add the dry ingredients. Mix until combined well, cover in a nylon wrap and put in the fridge for 30min or over night, or somewhere in between.
Roll the dough to ~1-1.5cm thick. Cut circles out of the dough using a cookie cutter, and make one hole in each using a smaller cookie cuter (of course you can cut to any other shape…).
Heat the oil for deep frying. I recommend putting the doughnuts in oil that it is not too hot- they need to be baked on the inside before they get brown on the outside. You can of course fry the doughnut holes as well.
When the doughnuts are all nice, puffy and brown take out of the oil and lay them on blotting paper. Soak a bit of the oil from each side and let the doughnuts get to room temp (yes it is allowed to eat them while hot, but confectioner sugar doesn’t work well on hot cakes… so if you want to serve them wait a bit).
My choice of topping was cinnamon with confectioners sugar. You can go for any other glaze or topping obviously…
- 1tbs confectioner sugar
- 2tbs ground cinnamon
Mix, and sift on top of the room-temp doughnuts.
Serve, eat or give away, but most importantly, enjoy.
Comments and commentaries:
- These doughnuts are not sweet (almost) for themselves, which is why sugar toppings go well here. We like to eat those for breakfast, as they have more of a coffee cake type of texture and sweetness. If you want them dessert or kids’-birthdays kind of sweet I recommend adding more then 5gr of sugar (maybe 10gr..).
- These doughnuts keep rather well, so if you make them in the morning they are still quite fine in the evening (I don’t recommend keeping them more than a day..). However, you can also keep the dough more then 12 hours and just fry the exact amount you need each time (I don’t recommend keeping the dough more than 2 days).