Oh, doughnuts. You and I have had quite the history. I ignored you for the first half of my life, dismissed you entirely actually. I was not a fan. But somehow, and I think a new Krispie Kreme franchise in my town might have played a part, I came around.
I loved you, and you loved me. We enjoyed a few years of bliss before you turned on me. Or rather, my metabolism turned on me. Now you’re a rare treat when I’m feeling indulgent.
These days I’m feeling quite indulgent.
I’m trying hard to have a healthy pregnancy, but I admit that my will power is not as strong lately. I give in way too easily. Given these circumstances I figured it was as good a time as any to finally try making some homemade doughnuts, something that’s been on my to-do list for a while.
I have always preferred old-fashioned cake doughnuts to their fluffy yeast cousins and knew I’d struck gold when I found this recipe for old-fashioned sour cream doughnuts (my favorite!) through Pinterest.
They were much easier than I thought they would be to make, and fried up just as beautifully as I’ve seen in any doughnut shop. The cracks and crevices were perfect for trapping the vanilla glaze, which created a nice crusty exterior as it hardened. Most of the doughnut holes were devoured before the glaze was even set, I just couldn’t help myself.
I think I may just have to use my pregnancy as an excuse to make these again, and soon.
The recipe only makes a dozen doughnuts, so you won’t be stuck with that many to give away (if you don’t want them all for yourself). And trust me, you won’t have any trouble finding people willing to take these doughnuts off your hands.