Name: Old Fashioned Doughnuts
Cuisine: American
Ingredients: 1/2 cup sour cream; 1/2 cup buttermilk; 1 cup sugar; 3 eggs; 1 teaspoon vanilla extract; 4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Oil for deep-fat frying; 2 cups confectioners' sugar; 1 pinch salt; 3 tablespoons boiling water (3 to 4); 3 tablespoons butter, melted; 1/2 teaspoon vanilla extract; 2 tablespoons baking cocoa; Sprinkles (optional)

Old Fashioned Doughnuts

I am an avid fan of coffee. I have been for years. My social media was covered with posts about coffee= life. I couldn't start the day without it. Then I gave it up. GASP! Horror! It wasn't because of the coffee itself, I realized that I was adding so many other things to it to make it drinkable that it wasn't really coffee that I loved at all, but flavored syrups and sugar and creamer.

Disclaimer: I was provided with an extremely generous selection of products from Door County Coffee & Tea Company in exchange for my honest review. All opinions are my own.

Time passed, and I thought that the desire for coffee would too. It did not. I started trying different brands, hoping to find one that I loved for the coffee itself with mixed results. Then I had a opportunity to try Door County Coffee & Tea Company. They sent an absolutely amazing selection of flavors in both pod and brew form, along with two gorgeous mugs.

I started off with the Highlander Grogg after seeing two of my favorite things on the box, Irish creme and caramel. I brewed it up, and took a sip, prepared to add my usual sweeteners and flavorings. I was totally surprised at how great it tasted, so smooth. Flavored coffees can sometimes have that "odd" taste, but there was none of that with the Door County.

They sent brew coffee as well, and I haven't owned a regular coffee pot in years. There was no way I was going to pass up trying flavors like Frosted Cinnamon Buns, Blueberry Cobbler and Chocolate Covered Strawberry! I went on a search to find a reusable pod for my single serve machine. There are tons of choices out there now, just be sure to find one that works with your particular model.

I'm so happy that I can enjoy coffee again. And what goes better with a great cup of coffee than a doughnut? I've done lots of baked donuts, but this time around, I wanted to challenge myself a bit. I searched the Taste of Home site and found my fellow Community Cook Darlene Brenden's Old Fashioned Doughnuts. This was my first attempt at making a fried doughnut.

I was very happy with how the dough came together, and how well it rolled out. I don't own a doughnut cutter, so I used biscuit cutters in 2 sizes. I punched out the large size first, then went back and punched out the middles. The recipe didn't state whether it was okay to re-roll the scraps or not, so I didn't. Instead, I continued to use the smaller cutter to make doughnut holes.

When I dropped the doughnuts into the oil, I made sure to give it a stir to keep them off the bottom. Since I don't have an electric fry pan, I used a pot and a thermometer. You'll want to keep an eye on the temperature, and don't crowd the doughnuts in there.

The doughnut holes I immediately tossed into a brown paper bag with cinnamon sugar. There are no photos, because the guys were eating them as fast as I was making them. The full size ones I set on a paper towel lined rack to cool. I decided to go the chocolate route with the icing, and to add some sprinkles as well.

Old Fashioned Doughnuts

Author: Jolene's Recipe Journal

Ingredients

1/2 cup sour cream
1/2 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Oil for deep-fat frying

FROSTING:

2 cups confectioners' sugar
1 pinch salt
3 tablespoons boiling water (3 to 4)
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 tablespoons baking cocoa
Sprinkles (optional)

Instructions

In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours.
Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels.
For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting. Top with sprinkles, if desired.