Here are a few notes to keep in mind, though: Most of the ingredients for these Lemon Poppyseed Old Fashioned Sour Cream Glazed Donuts are pretty self-explanatory. If the method of making old fashioned donuts is too much to handle, start by making one of my baked doughnut recipes instead! You can also break this donut recipe into two steps I like to make the dough the day before I intend to fry them. While they do take a little time to make, anything worthwhile is worth waiting for! The process truly isn’t very difficult. With a rich, cakey inside, a lightly crisp exterior, crunchy poppyseeds, and a tart glaze that sinks into all the craggy edges, these old fashioned lemon donuts are at least as tasty as the pastries you’d get from your favorite bakery. While I love all kinds of donuts - like baked cake doughnuts or fluffy filled brioche doughnuts - my heart holds a special place for old fashioned fried sour cream donuts. These delightfully tart poppyseed & lemon donuts are like a bright ray of sunshine, perfect for pepping me up on even the darkest, chilliest, and sleepiest of mornings. And if you need more tips to get over your fear of frying, see baker Vallery Lomas’ five top frying tips.Ĭover photo by Rick Holbrook food styling by Liz Neily.As a lifelong baker and someone with a pronounced sweet tooth, sweet breakfast pastries are one of my favorite reasons to get out of bed. So grab some parchment and try this tip the next time you fry, whether you’re making Olive Oil Sufganiyot, Sour Cream Doughnuts, Classic French Crullers, or more. Nervous at the thought of putting paper into hot oil? Because parchment paper can typically withstand temperatures up to 450☏, and most fried foods are cooked in oil that’s between 350☏ to 375☏, it’s perfectly safe - no burnt, blackened paper. ![]() The parchment allows you to easily transfer the doughnuts without deflating them, which means an airier doughnut.” Recipe developer Sarah Jampel calls it “a magic carpet ride for your risen dough.” She explains: “For the sufganiyot, the dough has fairly high hydration, so it tends towards the sticky side, and the risen doughnuts are so puffy that you risk deflating them if you handle them too much. More recently, it was put to use in our new Olive Oil Sufganiyot recipe. It’s very clean - there’s no oil splashing.” This is particularly helpful for her sour cream doughnuts because the loose, batter-like dough is piped into circles, and it’s also sticky, making it difficult to lift and lower without assistance.īut this tip is helpful for all kinds of doughnuts, including yeast-raised ones. You can lift up the entire square and put the doughnuts into the oil seamlessly. ![]() As she describes in her video, “The parchment is like your vehicle. This tip first came to my attention via Claire Saffitz, who demonstrated it in a YouTube video featuring her Sour Cream Doughnuts. (A metal slotted spoon or spider is handy here.) As the doughnuts fry, the paper naturally separates and floats away, at which point you can fish it out with tongs. When it comes time to fry, lower the doughnuts, still on the parchment, directly into the frying oil. For piped doughnuts, like crullers or these cake doughnuts, pipe the dough directly onto the paper squares. Hot oil is not something to mess around with.īut thankfully, there’s a baker’s trick for this step: For cut-out doughnuts, simply place the dough onto small squares of parchment paper. Photography by Rick Holbrook food styling by Kaitlin Wayne
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