What are old-fashioned donuts?

Old Fashioned Donuts are a variety of cake donut, which is characterized by irregular craggy edges. The batter gets its tangy flavor from sour cream or buttermilk.

What is the difference between a cake donut and a yeast donut?

A cake donut contains baking powder to help them rise when fried. Yeast donuts rely on yeast to rise. The texture of cake donuts are more cakey and yeast donuts are more like bread.

What is the best oil for deep frying these chocolate cake donuts?

I like to use vegetable shortening, but you can use any oil with a high smoke point. You can use canola oil, avocado oil (very expensive though), grapeseed oil, vegetable oil or sunflower oil.

Can I bake these instead?

No, this recipe has been developed specifically for frying. If you're looking for a baked donut recipe, try my Baked Funfetti Donuts or my Baked Apple Cider Donut Holes !

Chocolate Old-Fashioned Donuts (Super Moist)

Description

Fried Chocolate Old-Fashioned Donuts dipped in a simple chocolate glaze! These sour cream cake donuts are incredibly soft and tender and has rich chocolate flavor, thanks to a secret ingredient.

Ingredients

Chocolate Sour Cream Donuts

1 3/4 Cup (210g) All-Purpose Flour + extra for rolling dough
1/2 Cup (42g) Dutch-Process Cocoa Powder
2 Tablespoons (14g) Cornstarch
1 1/2 Teaspoons Baking Powder
½ Teaspoon Fine Salt
1/2 Cup (100g) White Sugar
3 Tablespoons (42g) Unsalted Butter, softened
2 Large Egg Yolks, room temp
3/4 Cup (170g) Full-Fat Sour Cream, room temp
2 to 4 Teaspoons Chocolate Extract, see note below
2 Teaspoons Vanilla Paste or Extract

Chocolate Glaze

1 1/2 Cups (169g) Powdered Sugar
1/4 Cup (21g) Unsweetened Cocoa Powder (natural or Dutch)
3 to 5 Tablespoons Milk
1 Teaspoon Vanilla Paste or Extract
1 to 2 Teaspoon Corn Syrup (optional for shine)

Cook Mode Press to prevent your screen from going dark!

Instructions

Combine Dry Ingredients - In a medium sized bowl, combine together all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder and salt. Set aside.
Combine Butter & Sugar - With an electric mixer, whisk together the softened butter and white sugar in a large bowl. About 2 minutes. The mixture will be sandy.
Combine the Remaining Wet Ingredients - Add 2 egg yolks (save egg whites for another use) and whisk until pale and fluffy. Then add room temperature sour cream, chocolate extract and vanilla and mix until well combined. Scrape down the sides and bottom of the bowl as needed.
Add Dry Ingredients - In 2 additions, sift the dry ingredients into the wet ingredients. Mix on the lowest speed until just combined. Do not overmix. The dough will be very soft and sticky.
Chill the Dough - Wrap the dough in plastic wrap and flatten it into a rectangle. Chill for at least 1.5 hours or overnight.
Roll out the Dough - Remove the dough from the fridge and transfer to a generously floured work surface. Using a rolling pin, roll to 1/4 inch (0.6 cm) to 1/2 inch (1.27 cm) thickness.
Cut the Donuts - Dip your 3-inch (7.6 cm) cookie or biscuit cutter into flour and cut out your donuts. Then use a round 1 inch (2.5 cm) cutter to cut a hole in the center of each donut. (*see note below). Transfer donuts to a baking sheet lined with parchment paper. Gently gather the remaining dough, reroll and cut out more donuts. I ended up with 9 donuts and a few holes.
Chill Donuts - Remove any excess flour off the donuts with a pastry brush. Place the tray of donuts back into the fridge to firm up for at least 30 minutes. This is important as it will make it easier to handle during the frying process.
Prep the Oil - As the donuts are chilling, fill a medium to large sized pot with 2 to 3 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Heat until a thermometer registers between 350ºF (167ºC) and 360ºF (182ºC).
Score the Donuts (Optional) - When you are ready to fry, remove donuts from the fridge and carefully score a triangle over the top of each donut, being careful not to cut all the way through. It doesn't need to be perfect either.
Fry Your Donuts - Carefully transfer 2 to 3 donuts into your hot oil, cut side down. The donuts will initially sink, but will float after 10 seconds or so. Fry for 1 minute on each side, then flip and fry for an additional 30 seconds on each side. Donut holes will only take about 40 seconds on each side. Set a timer! Transfer donuts to a wire rack lined with paper towels. Before frying the next batch of donuts, make sure the oil is at the correct temperature.
Make Chocolate Glaze - Add powdered sugar, cocoa powder, vanilla, corn syrup (if using) and 3 tablespoons of milk into a medium bowl. Whisk until smooth. The donuts are not very sweet, so you can have a thicker glaze if you wish. However, if you'd like a thinner glaze, gradually add more milk until you reach your desired thickness.
Glaze and Serve - Dip the tops of the donuts half way into the glaze, allowing the excess to drip off. Place on a wire rack and allow to set for about 10 to 15 minutes. Serve and enjoy!

Notes

Chocolate Extract - Not all chocolate extracts are made the same. The brand I used has a stronger chocolate flavor, so I used 2 teaspoons. I tried another brand (Nielsen Massey) during my testing and found that I needed at least 4 teaspoons.

Cutting Donuts - Make sure to dip your cutters in flour each time you cut out your donuts. The dough will be sticky, so you may need to shake the cutter to get the donuts and donut holes out.

Storage - These donuts are best when served on the same day. Store any leftover donuts in an airtight container at room temperature for 2 days.

Prep Time: 30 Minutes
Chill Time: 1.5 Hours + 30 Minutes
Cook Time: 10 Minutes