HOMEMADE CAKE DONUTS (Extremely Moist)
This week I'm making homemade cake douts that won't be the last donuts left in the box. These little donies are tangy and moist with great texture AND they're easy to make at home. I'll also give you the option to bake them, but do yourself favor and opt for the fried version.
☕Enjoy this content and want to show support? Consider buying me a "coffee" on Ko-fi here: https://ko-fi.com/BrianLagerstrom
📸INSTAGRAM: Instagram: brian_lagerstrom
🔪MY GEAR
RING MOLDS: https://amzn.to/2Hs9rYx
SPIDER STRAINER: https://amzn.to/3kLwICS
FRENCH ROLLING PIN: https://amzn.to/2FLOveFAPRON: https://amzn.to/37rXqgC
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
KITCHEN AID MIXER: https://amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
RECIPE (makes 12 donuts):
DONUT DOUGH:
1 egg + 2 yolks
35g or 2 1/2 Tbsp softened butter, cubed
210g or 1c sugar
350g or 1 1/2c full fat sour cream
540g or 4 1/3c ap flour (11.7% protein)
15g or 1tbsp baking powder
3g or 1/2tsp baking soda
10g or 1 3/4tsp salt
Into the bowl of a stand mixer add eggs + yolks, butter, & sugar. Mix on medium for 1.5-2min until butter and sugar are incorporated. Add in sour cream and continue to mix on medium for about 30 sec until combined. Scrape sides of mixer then add dry ingredients. Mix on low until just combined. Shape dough into a rough rectangle, wrap in plastic wrap, and allow to firm up in the fridge for 1-48hrs.
To shape, flour work surface, dough and rolling pin and roll dough into a rectangle (about 10" wide, 18" long, and 1/2" ish thick). Use ring molds or floured circular shape to cut out donuts.
Place each donut onto floured tray/surface. Refrigerate until you're ready to fry.
GLAZE:
175g or 3/4c milk
5g or 1tsp salt
800g or 6 1/2c powdered sugar
Measure milk and salt into a medium bowl. Whisk in 1/2 of the powdered sugar until incorporated. Once incorporated, mix in second half. Feel free to add more or less milk to create a thinner or thicker glaze.
TO FRY THE DONUTS:
Add 3-4 inches/8cm or so of neutral oil (canola, vegetable, etc) into a large, heavy-bottomed pod and preheat over medium to 350F/176C. I'm using a 6.75qt dutch oven and 2000g/2L of oil. Carefully add donuts (laying away from your body) in small batches. Fry for about 90 seconds per side until donuts are golden brown and risen. Drain on wire rack and allow to cool before dipping in glaze to finish.
#cakedonut #oldfashioneddonut #homemadedonut
|| MUSIC ||
––––––––––––––––––––––––––––––
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra...
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
☕Enjoy this content and want to show support? Consider buying me a "coffee" on Ko-fi here: https://ko-fi.com/BrianLagerstrom
📸INSTAGRAM: Instagram: brian_lagerstrom
🔪MY GEAR
RING MOLDS: https://amzn.to/2Hs9rYx
SPIDER STRAINER: https://amzn.to/3kLwICS
FRENCH ROLLING PIN: https://amzn.to/2FLOveFAPRON: https://amzn.to/37rXqgC
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
KITCHEN AID MIXER: https://amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
RECIPE (makes 12 donuts):
DONUT DOUGH:
1 egg + 2 yolks
35g or 2 1/2 Tbsp softened butter, cubed
210g or 1c sugar
350g or 1 1/2c full fat sour cream
540g or 4 1/3c ap flour (11.7% protein)
15g or 1tbsp baking powder
3g or 1/2tsp baking soda
10g or 1 3/4tsp salt
Into the bowl of a stand mixer add eggs + yolks, butter, & sugar. Mix on medium for 1.5-2min until butter and sugar are incorporated. Add in sour cream and continue to mix on medium for about 30 sec until combined. Scrape sides of mixer then add dry ingredients. Mix on low until just combined. Shape dough into a rough rectangle, wrap in plastic wrap, and allow to firm up in the fridge for 1-48hrs.
To shape, flour work surface, dough and rolling pin and roll dough into a rectangle (about 10" wide, 18" long, and 1/2" ish thick). Use ring molds or floured circular shape to cut out donuts.
Place each donut onto floured tray/surface. Refrigerate until you're ready to fry.
GLAZE:
175g or 3/4c milk
5g or 1tsp salt
800g or 6 1/2c powdered sugar
Measure milk and salt into a medium bowl. Whisk in 1/2 of the powdered sugar until incorporated. Once incorporated, mix in second half. Feel free to add more or less milk to create a thinner or thicker glaze.
TO FRY THE DONUTS:
Add 3-4 inches/8cm or so of neutral oil (canola, vegetable, etc) into a large, heavy-bottomed pod and preheat over medium to 350F/176C. I'm using a 6.75qt dutch oven and 2000g/2L of oil. Carefully add donuts (laying away from your body) in small batches. Fry for about 90 seconds per side until donuts are golden brown and risen. Drain on wire rack and allow to cool before dipping in glaze to finish.
#cakedonut #oldfashioneddonut #homemadedonut
|| MUSIC ||
––––––––––––––––––––––––––––––
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra...
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
همه توضیحات ...