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If you doughnuts aren’t as fluffy and light as you’d like, it’s due to compacting too much flour into your measuring cup. Purchased cake flour will yield light and delicate doughnuts like the ones from the bakery. It was specifically designed to be fried, just trust me on that.You can learn more about how to measure flour the RIGHT way here. DIY substitutions don’t really cut it, and AP flour will not create doughnuts with that same soft texture. I haven’t tried using an air fryer (I don’t own one!Cons: Deep fried sugary goodness ain’t too good for your diet. Yes, whenever I’m craving these old-fashioned cake doughnuts I’ll whip this recipe out. This recipe honestly takes about the same amount of time that it takes to drive across town to my favorite bakery, so it’s kind of perfect.Plus, if you only eat doughnuts when you make them from scratch, you can’t really go overboard right? These Old-Fashioned Sour Cream Doughnuts are just like the old-fashioned cake doughnuts from the bakery.

You can’t beat how much less time these take than yeast doughnuts, too. Any issues I hear about the dough being too dry or sticky are likely due to inaccurate measuring!Nutmeg is a crucial flavor component to any doughnut, but if you don't like the taste reduce it to 1/4 teaspoon or omit it altogether. I created this class to show you how to bake with complete confidence, every single time.Join now to get exclusive access to all of my best baking lessons, videos, PDFs, and photos.Texture: Slightly crunchy on the outside, cakey and soft on the inside.All the little cracks in these doughnuts just soak up the shiny, crackled glaze.

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