Old Fashioned Donuts

Good morning,

I recently made a batch of the old-fashioned donuts. I used the exact measurements with a food scale and did not substitute anything, the only step I messed up (possibly) is I mixed all the wet together at once instead of adding the sour cream after mixing the sugar/egg. I also didn't bother cutting out the middle holes but I am 99.99% sure that's just a visual thing and doesn't affect the cook.

I found the donuts were more bread-y than cake-y with slightly chewy texture. Nothing like the sour cream glazed donuts I have bought from stores which melt in your mouth.

Did I overmix? Did I overcook? I was mixing it by hand (my hand mixer doesn't do dough, need to buy a Kitchenaid when I can afford it...) and having trouble getting the batch together. Or perhaps my butter/sour cream wasn't well distributed? It felt like it needed more butter or other fat.

Would love some advice! Thanks!

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Kyle_530502

Any photos? Sounds interesting.

wolfiegirl

It's pretty important to whip the eggs, sugar and butter up nice and airy. Doing this ensures the sugar will be properly dissolved so that when it's heated it won't be grainy. Another added benefit is that it will give you a lighter end product instead of it being heavy and stodgy. You couldn't have over mixed the dough if you're doing it by hand. Quite the contrary....without having the mixer you flat out can't get enough air into the dough. As for needing more fat, I think the sour cream (along with the butter) is plenty of fat! That you didn't 'bother' to cut out the holes baffles the heck out of me. The whole 'hole' point is to be able to fry the doughnut evenly and quickly.

IMHO.

solieus_80580

Thanks for the suggestions, I will make them again when I get a better mixer. I guess I wasn't strong enough to get it mixed properly by hand.

brian_martin2001

Everything that @Nancy_Byrd_47779 said, but especially the hole issue. If you cut out the holes, that's removing nearly 20% of the doughnut, so this Will greatly impact the outcome of the pastry

torridice_498271

Depending on how seriously you want the mixer. I work at Whirlpool. I can send you a guest pass to our employee store. The savings depends on the model and what's happening in the market in terms of promotions, but it should be cheaper then what you can find in stores. The site has all our major and countertop appliances also the gladiator garage stuff. KitchenAid is our brand in case the Whirlpool reference threw you off.

solieus_80580

That is such a nice gesture! I live in Canada though so I don't know if I would be able to order from there?

solieus_80580

if it was underdone maybe I would be more concerned but no parts of the doughnut were inconsistent, i rolled them out thinner than suggested by accident (ended up with 20 instead of 14) to make sure they cooked evenly. Maybe that also contributed to it?

I think the moral of the story here is I was sick and tired yesterday and I shouldn't cook complicated stuff while sick :P too many little mistakes I guess

torridice_498271

I believe it might still be ok. Let me check and I'll let you know

wolfiegirl

Don't be disappointed. You tried and it didn't come out as you wanted. Few (if any!) could whip up a dough like that by hand and get the proper consistency and airiness. Failure, my friend, can be the best teacher of what NOT to do next time!

torridice_498271

So, I just checked with our employee website chat and unfortunately it's only for US residents. Sorry about that.