[1 - 1] hey what's up let's be honest the first
[2 - 3] donut that's getting picked out of the
[3 - 5] box is usually not gonna be the cake
[5 - 7] donut it's gonna be something frosted
[7 - 9] or filled with jelly and that's a shame
[9 - 10] because when done properly an old
[10 - 12] fashioned cake style donut can be
[12 - 14] absolutely deadly so today i'm gonna
[14 - 16] show you how to make a tender
[16 - 18] moist craggy and crisp old-fashioned
[18 - 19] style donut at home
[19 - 21] that will blow away anything filled with
[21 - 23] jelly or custard to get started i'm
[23 - 25] going to grab my stand mixer and if you
[25 - 27] don't have one of these that's not a big
[27 - 28] deal i'm going to get to that in a
[28 - 29] second now into the bowl this mixer i'm
[29 - 30] going to measure one
[30 - 33] large whole egg two egg yolks 35 grams
[33 - 35] of cube softened butter and 210 grams of
[35 - 37] sugar the petal attachment goes on and
[37 - 39] now i'm gonna mix this on medium-ish
[39 - 41] speed for roughly a minute and a half to
[41 - 42] two minutes or until the butter has had
[42 - 44] a chance to become fully incorporated
[44 - 47] into that sugar next goes in 350 grams
[47 - 50] fat sour cream yes that is a lot but
[50 - 51] sour cream brings fat and acidity
[51 - 54] together in one package and more is more
[54 - 55] as far as i'm concerned now the mixture
[55 - 57] is going to go back to medium speed and
[57 - 58] i'm gonna mix that for 30 seconds or
[58 - 60] until the sour cream and yolk sugar mix
[60 - 62] come together to form what looks kind of
[63 - 64] like melty ice cream now i'm gonna scrape
[64 - 66] melty ice cream now i'm gonna scrape down the sides real quick and then add
[66 - 68] 540 grams of strong all-purpose flour
[68 - 71] 15 grams of baking powder 3 grams of
[71 - 72] baking soda and
[72 - 73] 10 grams of salt the last mix here
[73 - 75] happens on low speed
[75 - 77] in general to make nice cake we really
[77 - 79] don't want to do any kneading or formal
[79 - 81] gluten development because that would
[81 - 82] make chewy donuts so instead we're going to
[82 - 85] chewy donuts so instead we're going to mix on low speed just until everything
[85 - 87] comes together into a sticky mixture
[87 - 88] and there we go next i'm gonna wrap this
[88 - 90] tightly with plastic wrap and shape it
[90 - 92] into a roughly square shape
[92 - 93] the best that i can this is gonna give
[93 - 95] us an ideal starting point for shaping
[95 - 97] these in a few minutes into perfect
[98 - 99] once we're there i'm going to put this
[99 - 101] donut dough in the fridge to firm up and
[101 - 103] continue hydrating for at least one hour
[103 - 106] and up to 48 hours now if you has no
[106 - 108] mixer into a medium bowl goes whole egg
[108 - 110] yolks sugar and butter but this time
[110 - 112] around that butter is melted that's
[112 - 113] going to make getting it incorporated
[114 - 116] properly much easier by hand grab a sturdy spoon
[116 - 118] much easier by hand grab a sturdy spoon stir it all up till it's yellow
[118 - 120] in goes the sour cream stir that till it
[120 - 122] looks like pudding in goes the flour the
[122 - 122] baking powder
[122 - 125] soda salt stir it up and after a few
[125 - 127] minutes of elbow greasing we have donut
[128 - 129] is just as effective as a stand mixer
[130 - 131] but it does take more work so if you
[131 - 133] have a stand mixer on hand that's
[133 - 134] probably how i would do it okay this
[134 - 136] dough has been chilling for one hour and
[136 - 138] it's well hydrated the fats have
[138 - 140] solidified and we have a firm easy to work with
[140 - 142] and we have a firm easy to work with starting point to shape these into
[142 - 144] dones to get started i'm going to flour
[144 - 145] everything really well including the
[145 - 147] rolling pin because this dough is
[147 - 149] quite sticky as you'll notice and that's
[149 - 151] a good thing that directly equates to
[151 - 153] not dry donuts later on the goal here is
[153 - 155] to coax this dough into a long narrow
[155 - 157] rectangle that is roughly 10 inches wide
[157 - 160] 18 inches tall and about a half inch ish
[160 - 161] thick as you go keep things well
[161 - 163] flowered and kind of use your intuition
[163 - 165] just to see what works best for you
[165 - 167] this is a forgiving process there's no
[167 - 169] need to strive for a right angled slab
[169 - 171] of perfection just get it looking kind
[171 - 172] of close to what i've got here
[172 - 174] and when you're there it's time to party
[174 - 176] to cut this sheet into donuts i've got
[176 - 178] some ring molds here these are cheap and
[178 - 180] available on the internet i will link to
[180 - 182] them below if you're curious for these
[182 - 183] donuts i'm using the largest ring and
[183 - 184] the innermost
[184 - 186] small ring this dough recipe gets us one
[186 - 188] dozen medium sized cake donuts eight of
[189 - 191] from this first roll out but before we
[191 - 192] cut these i'm gonna grab a sheet tray
[192 - 194] liberally hit that with some flour and
[194 - 196] now using this wide spring i'm gonna go
[196 - 197] through and punch out eight
[198 - 200] donut shapes as i go i like to dip this
[200 - 202] ring into some flour to keep it lubed up
[202 - 203] because as this dough comes up to room
[203 - 205] as this dough comes up to room temperature it is gonna get stickier and
[205 - 207] stickier and this little bit of flour
[207 - 208] goes a long way
[208 - 209] in keeping this ring from getting all
[209 - 211] gunked once these are all punched out
[211 - 213] then the middle is gonna get its turn i
[213 - 214] don't really care about donut holes
[214 - 216] personally so they're just gonna get
[216 - 217] smashed back together with the rest of
[217 - 219] this scrap that's really gonna help us
[219 - 221] make sure we get four full-sized donnies
[221 - 222] out of the second rollout
[222 - 224] speaking of scrap pull back everything
[224 - 226] that isn't a perfect round donut and
[226 - 227] then set it aside and transfer the
[227 - 230] cutout rounds over to the sheet tray
[230 - 231] from here i'm going to smash all the
[231 - 232] scraps and donut holes back together
[232 - 235] into a cohesive mask the best that i can
[235 - 236] so that i can roll them out again same
[236 - 238] deal as last time this is just going to
[238 - 239] be smaller you should be able to
[239 - 240] comfortably get another four
[240 - 242] rounds out of this mass and once they're
[242 - 244] rolled out and cut out over the sheet
[245 - 246] with their buddies by the way if you
[246 - 248] don't have ring molds but you still want
[248 - 249] to make a great donut don't even worry
[249 - 251] about it just grab a wide rim glass and
[251 - 253] just make sure that it's really well floured
[253 - 255] make sure that it's really well floured and punch them out to make a hole just
[255 - 256] punch your finger through either side
[256 - 258] and then use your hands to kind of round
[259 - 260] judge it a little bit or if you wanted
[260 - 262] to be a total freak about it you could
[262 - 263] cut this with a knife
[263 - 265] into a square shaped doughnut once i've
[265 - 267] got 12 freshly cut donuts on this sheet
[267 - 268] tray i'm going to load them into the
[268 - 270] refrigerator to stay frosty while i make
[270 - 272] the glaze and get some oil up to temp
[272 - 273] for the frosting i've got my medium
[273 - 275] stainless steel bowl set up on a wet
[275 - 276] piece of paper towel to keep it into
[276 - 278] place and into that i'm going to measure
[278 - 280] 175 grams of milk 5 grams of salt
[280 - 282] and i'm going to grab 800 grams of
[282 - 283] powdered sugar i'm gonna whisk this into
[283 - 285] the milk in two different stages because
[285 - 286] if we added it all at once there's a
[286 - 288] strong likelihood that clumps would form
[288 - 290] and that's a huge faux pas
[290 - 292] also it would probably make a huge mess
[292 - 294] right now you're probably thinking
[294 - 296] hey brett that's a lot of sugar for not
[296 - 297] a lot of milk and you're right it's
[298 - 300] roughly a four and a half to one ratio
[300 - 302] of sugar to milk and that's because i
[302 - 304] want a nearly translucent krispy
[304 - 306] kreme style icing glaze on these donuts
[306 - 307] personally i like that add a bit of
[308 - 309] crunch on the outside when you chomp
[310 - 312] almost crystallized donut glaze and for
[312 - 313] a cake donut i think it's a fun
[313 - 315] variation on the dry
[315 - 317] style that is only topped with frosting
[317 - 318] in the donut shops those things are
[318 - 320] naked on the bottom they're dry and
[320 - 321] they're not very good once it's all
[322 - 323] whisked up and looks good
[323 - 324] lid goes on and now i'm gonna put a
[324 - 326] heavy bottom wide pot on the stove this
[326 - 328] is my six and a half quart dutch oven if
[328 - 330] you're curious and into it i'm gonna add
[330 - 332] roughly two liters or two thousand grams
[332 - 334] of frying oil and bring it up to temp
[334 - 335] over medium heat of course we gotta set
[335 - 337] up a zone to drop these donuts in once
[337 - 338] they come out of the fryer so for that
[338 - 340] i've got a wire rack on a sheet tray
[340 - 342] and i've got a spider here this is great
[342 - 344] for fishing stuff out of hot liquid and
[344 - 346] oil and i highly recommend having one if
[346 - 348] you can get one they're super fun
[348 - 349] once this oil has been preheated to 300
[350 - 352] degrees fahrenheit or 176c i'm going to
[352 - 354] turn the heat to medium-low and in goes
[354 - 356] the first four donuts straight from the
[356 - 357] fridge lay these away from you as you
[357 - 358] put them in the oil that's going to
[358 - 360] prevent any splashing and these donuts
[360 - 361] are going to cook
[361 - 363] pretty quickly about 3 minutes in total
[363 - 365] or about 90 seconds per side
[365 - 367] and after that first 90 seconds i'm
[367 - 369] gonna use my spider to flip these over
[369 - 371] and now is probably a good time to call it
[371 - 373] now is probably a good time to call it the fact that i have put a lot of
[373 - 374] leavening in these donuts the reasons
[374 - 375] here are twofold
[375 - 377] number one there is a shitload of sour
[377 - 379] cream in them and that extra powder and
[379 - 380] soda in there is going to help keep them
[380 - 382] from being too heavy and kind of frumpy
[382 - 384] and number two i want well-bloomed
[384 - 387] craggy edges a plain round donut is
[387 - 389] boring and it has no variation of
[390 - 391] it's not crunchy as i flip these over
[391 - 393] after three minutes you can see that
[393 - 395] they have done exactly what we wanted
[395 - 397] the top side has risen super hard and
[397 - 399] ripped up to reveal a beautiful
[399 - 401] crispy craggy top that in my mind is the
[401 - 403] key element for why these cake donuts
[403 - 405] are so special now i'm gonna move these
[405 - 407] over to my wire rack to drain them off
[407 - 407] and in goes the
[408 - 409] next four donuts if you don't feel like
[409 - 411] frying your donuts you could try baking
[411 - 413] them off to see how you like them i put
[413 - 417] four donuts into a 350f 176c oven for 15
[417 - 419] minutes and they're pretty good it's basically
[419 - 421] and they're pretty good it's basically like a ring-shaped cake and when you put
[421 - 422] some donut glaze on it i feel like
[422 - 424] somebody out there is going to think
[424 - 425] that this is a really special treat
[425 - 427] keep an open mind once all 12 donuts
[427 - 429] have made it in and out of the oil for
[429 - 430] three minutes each we're going to set
[430 - 432] them aside to cool here on the counter
[432 - 434] for at least 20 minutes some donut shops
[434 - 435] will glaze these hot right out of the
[436 - 437] oil some wait till they're warm i personally
[438 - 439] some wait till they're warm i personally glaze when they have almost cooled
[439 - 440] completely to room temperature
[440 - 442] 20 minutes later when it's time to glaze
[442 - 443] these donuts i'm going to make sure to
[443 - 445] check the viscosity of the glaze itself
[445 - 447] before we go too far this stuff set up a
[447 - 449] lot more than i anticipated and as you
[449 - 451] can see it grabs this first donut and
[451 - 453] pretty much tears it apart when i try
[453 - 454] and lift it up so i'm gonna have a
[454 - 456] splash of milk to get this back into
[456 - 457] something useful
[457 - 459] and now to glaze these grab a craggy
[459 - 461] crisp sour cream donut and dip it crag
[461 - 463] side down into the glaze
[463 - 465] push it down lift it out and let that
[465 - 467] excess glaze drip off for like four to
[467 - 468] five seconds and then bring it back
[468 - 471] crag side up and throw it back on the
[471 - 472] rack it's going to take about 20 to 30
[472 - 474] minutes for this glaze to reach its full
[474 - 476] potential and turn into something
[476 - 479] brittle and repeat the thickness of your glaze
[479 - 480] and repeat the thickness of your glaze can vary it's totally up to you
[480 - 482] i would encourage you to experiment and
[482 - 484] find what thickness and viscosity you
[485 - 487] like but for me an almost opaque but still
[487 - 489] but for me an almost opaque but still translucent white glaze is perfect for
[489 - 491] these sour cream donuts keep in mind
[491 - 492] that the inside is going to be super
[492 - 494] moist and tangy cake and it needs some
[494 - 497] pretty sweet exterior to balance it out
[497 - 499] and let's be honest these donuts look
[499 - 501] real dope in the end i think that this
[501 - 503] has all the potential to be a first
[503 - 505] round draft pick in a fresh box of
[505 - 507] donuts it's craggy it's crisp it's tangy
[508 - 523] it's a true classic let's eat this thing
[525 - 525] before i get out of here a huge thank
[525 - 526] you to everybody who supports this
[526 - 527] channel on kofi
[527 - 528] and if you don't know what that is the
[528 - 529] link will be down in the description
[529 - 531] along with the full detailed recipe
[532 - 534] volumetric included in the description
[534 - 535] as always guys thank you so much for
[535 - 536] your time and attention thank you for
[536 - 537] sticking around to the end
[538 - 544] and we'll see you next time