I almost feel like this is a confession but...I fried something. At home. For the first time. But I guess if you are going to fry something, it might as well be doughnuts, right? And if it's going to be doughnuts, it might as well be a Top Pot recipe.
The last time we were out in Seattle, my husband took me to Top Pot doughnuts for the first time. Top Pot is a famous doughnut shop out in the Pacific Northwest and while we spent a small fortune on 2 doughnuts, they really were delicious. And since we don't live in Seattle and my frugal self balks at spending $8 on 2 doughnuts, I decided to make these at home.
Truth be told, I don't love doughnuts like some people do. However, my husband likes them and doughnuts definitely are the best when they're fresh. And it doesn't get much fresher than if you make them yourself!
Another confession: I didn't have the proper equipment. Instead of a doughnut cutter, I used a beer glass and a top from a canola oil container to make the large and small holes, which worked out fine for me (feel free to experiment!). It also worked out to use the oil container top to make doughnut holes. I didn't have a candy thermometer and while that still was okay, I don't think I would encourage that method because working with hot oil is no joke.
Not surprisingly, we both loved these doughnuts. The original recipe came with a glazed topping which was great but I might have liked it even more when we coated them with cinnamon-sugar mixture instead.
Top Pot's Sour Cream Old Fashioned Doughnuts
Taken from: Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker
Makes: 12-13 doughnuts (or many doughnut holes)
- 2 1/4 cups/255 g cake flour, plus more for rolling and cutting
- 1 1/2 tsp baking powder
- 1 tsp iodized salt
- 3/4 tsp ground nutmeg
- 1/2 cup/100 g sugar
- 2 tbsp shortening, trans-fat-free preferred (I used softened butter instead)
- 2 large egg yolks
- 2/3 cup/165 ml sour cream
- Canola oil, for frying
- Sift the flour, baking powder, salt, and nutmeg together into a mixing bowl, and set aside.
- In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed, until sandy. Add the egg yolks, then mix 1 more minute on medium speed, scraping the sides of the bowl with a rubber spatula if necessary, until the mixture is light colored and thick.
- Add the dry ingredients to the wet ingredients in three separate additions, alternating with the sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like cookie dough.
- Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for 45 minutes (or up to 24 hours).
- Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F. Roll chilled dough out on a generously floured counter or cutting board to 1/2 inch thick, or about 8 inches in diameter, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough (working with floured hands makes the dough less sticky), and cut again.
- Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for 15 seconds, then gently flip them. Fry 75 to 90 seconds, until golden brown and cracked, then flip and fry the first side again for 60 to 75 seconds, until golden. Drain a rack set over paper towels/absorbent paper.
- Coat in glaze or cinnamon-sugar.
Simplest Vanilla Glaze
- 3 1/2 cups/350 g confectioners’ sugar, sifted
- 1 1/2 tsp light corn syrup (I used honey instead)
- 1/4 tsp iodized salt
- 1/2 tsp vanilla extract
- 1/3 cup/75 ml plus 1 tbsp hot water, plus more if needed
- Place the ingredients in a large mixing bowl or in the work bowl of a stand mixer fitted with the paddle attachment. Using a whisk, or with the machine on low speed, blend until the mixture is smooth and all the sugar has been incorporated, scraping the sides of the bowl with a rubber spatula, if necessary. If the glaze seems to thick, add more hot water, a teaspoon at a time.
- To glaze, dip one side of each hot doughnut into the warm glaze, and let dry 10 to 15 minutes before serving.