Stan's Donuts. And, okay, wow, I could see why people liked doughnuts. I still wouldn't go out of my way for it (not really) but hey, it was a really good doughnut. Lately, as I took some time off between jobs, I'd taken to walking to my local library since I had the time and wanted the exercise. Stan's Donuts was across the street from my destination and I usually tacked on an additional walk to Target after the library so it didn't seem unreasonable to get a doughnut from Stan's in the midst of an 8-mile walk. Carbo-loading and all.
Sour Cream Cake Donuts
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch of salt
1 cup granulated sugar
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon lemon zest
1 cup sour cream
Canola oil for frying
2 cups powdered sugar
enough whole milk to make a thin glaze (several tablespoons)
1 teaspoon vanilla
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt; make a well in the center and set aside.
- In a medium mixing bowl using an electric mixer, cream together eggs, sugar, vanilla and lemon zest until pale and thick. Slowly add in the melted butter and beat until combined. Add half of the sour cream and beat to combine. Add the remaining sour cream and beat until smooth and just combined.
- Pour wet ingredients into the well of the dry ingredients and fold gently until just combined. Do not overmix.
- Spoon the dough onto a large piece of plastic wrap and wrap tightly. Refrigerate for at least one hour or overnight.
- After chilling dough, heat a heavy-bottomed pot of about 2 inches of oil over medium heat to 350 degrees.
- While your oil is heating up, lightly flour a cool work surface and turn out doughnut dough. Dust the top with flour and roll dough to about 1/2" thickness. Using a round cutter about 2 inches in diameter (or however large or small you want your doughnuts), cut out 12 doughnuts. Using a smaller round cutter, cut out the doughnut holes in the center of each doughnut. Roll any scraps and cut into doughnut holes; do not over-handle.
- Once oil is 350 degrees, gently place 2-3 doughnuts at a time into the oil to fry. Flip after several minutes or when doughnuts are golden brown on the bottom. Continue frying until both sides are uniformly golden brown. Use a slotted spoon to remove doughnuts from fryer and let excess oil drip back into pan. Place cooked doughnuts on plates lined with paper towels to absorb excess oil.
- Make glaze but whisking together glaze ingredients. Dip warm doughnuts into glaze, let set slightly and dip again if you want a thicker glaze. Serve warm or at room temperature.
Below are pictures of the buttermilk doughnut from Stan's - my doughnut heaven.