When SIP first started, I planned to exercise daily, drink more water, and eat healthier. But it’s day 42 and I’ve lost all sense of routine. There are going to be days where things don’t feel ok and that’s totally acceptable. My sleep cycle has shifted. I lack focus all day long and either don’t want to eat or eat too much. The last time I went grocery shopping, I wanted to buy fresh baked donuts and pig out. Sadly, the whole bakery shelf was empty. Then I found out how simple it is to make my own.
There are two types of donuts: yeasted and cake. Yeasted donuts are exactly what you’re thinking – they use yeast to get that fluffy texture. Cake donuts are a true American invention from 1829 and use a leavener instead of yeast for that rise. Since there’s no proofing involved, this means faster donut making which means get in my belly sooner.
This is why old fashioned donuts are usually made with buttermilk or sour cream as they are both acidic and react with the basic baking powder to create bubbles in the dough. I subbed my recipe with Greek yogurt as it’s typically what I have on hand. It’s a great substitute for sour cream as it’s healthier and the pH is similar so the donuts are still fluffy and delicious (and I lie to myself I can have another).
Typically, old fashioned donuts are made with tapered edges for extra crunch. I purposely didn’t make mine that way because Chris prefers the normal ring. If you did want those edges, simply score a circle on the top of the dough before frying. The scored area will open up and get extra crunchy while frying.
Step 1 Whisk flour, baking powder, and salt together in a medium bowl.
Step 2 In a large bowl, whisk together egg yolks, butter, Greek yogurt, sugar, and vanilla extract until smooth.
Step 3 Add dry ingredients into wet and mix until a dough forms and there are no patches of dry flour.
Step 4 Turn dough onto a well dusted work bench. Generously dust top of dough with additional flour. Dust rolling pin with more flour and roll dough into 1/2″ thickness.
Step 5 Use a 3 1/2″ to 3 3/4″ cookie cutter/biscuit cutter/glass and cut out large circles. Use a 1″ to 1 1/2″ cookie cutter/biscuit cutter/glass and cut out smaller circles inside the larger circles. Gently pull out the smaller circle and set donut and donut hole onto a well floured half sheet.
Step 6 Reroll the dough scraps and cut out more donuts.
Step 7 In a large pot, heat up oil until 325F (checking with a deep-fry thermometer).
Step 8 Dust off excess flour from donut before adding to hot oil. Fry only a few donuts at a time to avoid overcrowding.
Step 9 Fry the donuts on each side for about 2 minutes until golden brown. Transfer to a wire rack to allow to cool.
Step 10 Repeat frying for remaining donuts.
Step 11 Heat chocolate in microwave in 30 second increments until melted and smooth.