I have a hard time making decisions. I want to try it all, taste it all, have it all. This is why cruise ship and Las Vegas dinner buffets are my thang- little bit of this, little bit of that. And donuts are no exception. Black and white donut holes allow me to remain comfortably indecisive and have both vanilla bean and chocolate glazes. The donuts themselves are light and springy cake donuts that melt in your mouth. It was battle royale between myself and my kids after this photo was taken. Side note- if you don't feel like making donuts from scratch, a great substitute is canned biscuit dough. Just break off little pieces, roll into balls, and drop in the fryer. Whatever you do, donut give up.
Bowl #1
325 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon buttermilk powder, optional
Bowl #2
2 whole eggs
130 grams granulated sugar
1 tablespoon vanilla extract
125 grams sour cream
On the sidelines:
Chocolate glaze, recipe as follows
Vanilla bean glaze, recipe as follows
Oil, for frying
1
In the first bowl, whisk together the dry ingredients.
2
In the second bowl, whisk together the wet ingredients.
3
Combine the two bowls, stirring until just mixed. Scrape out the dough and shape into a disc and wrap in plastic wrap. Park it in the fridge for one hour.
4
In a large pot, fill with oil a few inches deep. Attach a candy thermometer to the side of the pot and turn the heat to medium high. We're going to fry the donuts at 375 degrees.
5
On a floured surface, roll out the chilled dough to about a one inch thickness. Using a small circular cookie cutter, stamp out little circles. Alternatively, pull off little pieces and roll into balls. You may find yourself incorporating a good amount of flour into the dough when you're rolling it out- it's totally fine. Sometimes, I find myself incorporating almost an additional half cup of flour to make the dough not a sticky mess.
6
Drop the donut holes in the hot oil and fry until deeply golden brown. This took me about two to three minutes. Monitor the temperature of the oil as it will likely decrease when adding in new dough.
7
Let the freshly fried donut holes drain on a wire rack or a plate lined with paper towels. Let cool. Dip half the donut holes in the vanilla bean glaze. Let set and harden. Dip the other half of the donut holes in the chocolate glaze. Let set and harden. Devour.
Vanilla Bean Glaze
Bowl #1
About a cup of powdered sugar
1 teaspoon vanilla bean paste
About two teaspoons whole milk
Pinch of salt
1
Whisk all ingredients together. If you'd like the glaze to be thinner, add a touch more milk. If you'd like the glaze to be thicker, add a touch more powdered sugar.
Chocolate Glaze
Bowl #1
About a cup of powdered sugar
About 1/4 cup cocoa powder
About two teaspoons whole milk
Pinch of salt
1
Whisk all ingredients together. If you'd like the glaze to be thinner, add a touch more milk. If you'd like the glaze to be thicker, add a touch more powdered sugar.
