Last Updated on May 23, 2023
Round Rock Donuts is a classic Texas tradition that has been around since the late 1950s. These light, fluffy, and deliciously sweet donuts have a crisp exterior and soft interior that make them simply irresistible!
Our recipe is based on the original version from Round Rock Donuts in Austin, Texas – we’ve tweaked it just enough to make them even more delicious.
In this article, we’ll be guiding you through everything you need to know about making Round Rock Donuts – from the ingredients and step-by-step instructions to tips on how to make them even better. We’ll also share some nutrition information so that you can enjoy these donuts guilt-free! So, let’s get started!
What is Round Rock Donuts?
Round Rock Donuts is a classic Texas donut made with a lard-based dough, fried in vegetable oil, and glazed with vanilla sugar.
They’re light, fluffy, and deliciously sweet – perfect for an indulgent treat! Round Rock Donuts were first created by the Elkins family in Austin, Texas where they remain a beloved local tradition to this day.
What does it taste like?
Round Rock Donuts has a light, fluffy texture and a deliciously sweet taste. The outside has a crunchy exterior that yields an airy dough inside.
The donuts are glazed with a thin layer of vanilla-flavored sugar, giving them just the right amount of sweetness without being overly cloying. They have a delicate flavor and are best served fresh.
How did I first get introduced to Round Rock Donuts?
I first encountered Round Rock Donuts when I was visiting my family in Austin, Texas. They were famous for their donuts and I was eager to try them out. After finally having the chance to do so, I was instantly hooked!
The light fluffy texture combined with the sweet glaze created a unique flavor that seemed like nothing else I had ever had before. From then on, I was hooked and have been making Round Rock Donuts at home ever since.
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How to make Round Rock Donuts?
Making Round Rock Donuts at home is surprisingly easy and doesn’t require any special equipment. Below are the simple ingredients & step-by-step guidelines for this recipe:
- Sugar: We use sugar to bring sweetness and flavor to these donuts.
- Sour Cream: Sour cream contributes moisture to the dough for a fluffy, light texture.
- Lard: This is what makes the donuts so deliciously crisp on the outside.
- Eggs: Eggs bind all the ingredients together and give structure to the dough.
- Salt: Salt enhances all the flavors in this recipe.
- Baking Soda: Baking soda adds lift and lightness to the donuts.
- All-Purpose Flour: This is what gives our donuts that classic texture we all crave! We recommend using high-quality all-purpose flour for this recipe.
- Vanilla Extract: This ingredient adds a lovely flavor to the donuts.
- Vegetable Oil: Vegetable oil is used for frying and gives the outside of our donuts that nice crunchy texture.
- Baking Powder: Baking powder also adds lightness and lift to the dough, making it extra fluffy and delicious.
- Water: This is used to thin the glaze for an even, spreadable consistency.
- Vanilla Extract: As with the donuts, this ingredient adds flavor to the glaze.
- Confectioners’ Sugar: Confectioners’ sugar is what gives the glaze its sweet flavor and creamy texture.
In a large bowl, mix together the sugar, sour cream, lard, eggs, salt, baking soda, flour, and vanilla extract until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
Roll out the dough with a rolling pin until it is ½ inch thick, then cut into desired shapes using a donut cutter or cookie cutter.
Heat 3 inches of oil in a deep pot over medium heat. Once the oil reaches 350 degrees Fahrenheit, carefully place the donuts in batches into the oil. Fry for 2-3 minutes on each side until golden brown.
Remove the donuts from the oil with a slotted spoon and place them onto paper towels to drain and cool.
To make the glaze, in a medium bowl whisk together water, vanilla extract, and confectioners’ sugar until the mixture is smooth.
Dip each cooled donut into the glaze and place it on a wire rack to cool and harden.
Enjoy your freshly made Round Rock Donuts!
-If you’d like your donuts a little sweeter, add an extra ¼ cup of sugar.
-To get the perfect shape, use one cookie cutter to cut out the center as well as the circumference of each donut.
-Make sure to keep a close eye on the oil temperature and adjust the heat if necessary.
-Let the donuts cool completely before glazing them so that the glaze doesn’t run off.
Round Rock Donuts Recipe
- mixing bowl
- measuring spoon
- stand mixer
- Wire rack
- plastic wrap
- Measuring Cup
- Donut Cutter
- 1 ½ cup Sugar
- ⅓ cup sour cream
- ¾ cup Lard
- 3 Eggs
- 1 ½ tsp Salt
- 1 tsp Baking Soda
- 4 ½ cups all-purpose flour
- 1 ½ tsp Vanilla Extract
- 1 Quart vegetable oil
- ¾ tsp Baking Powder
- In a large bowl, mix together the sugar, sour cream, lard, eggs, salt, baking soda, flour, and vanilla extract until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes.
- Roll out the dough with a rolling pin until it is ½ inch thick, then cut into desired shapes using a donut cutter or cookie cutter.
- Heat 3 inches of oil in a deep pot over medium heat. Once the oil reaches 350 degrees Fahrenheit, carefully place the donuts in batches into the oil. Fry for 2-3 minutes on each side until golden brown.
- Remove the donuts from the oil with a slotted spoon and place them onto paper towels to drain and cool.
- To make the glaze, in a medium bowl whisk together water, vanilla extract, and confectioners’ sugar until the mixture is smooth.
- Dip each cooled donut into the glaze and place it on a wire rack to cool and harden.
- Enjoy your freshly made Round Rock Donuts!
- If you’d like your donuts a little sweeter, add an extra ¼ cup of sugar.
- To get the perfect shape, use one cookie cutter to cut out the center as well as the circumference of each donut.
- Make sure to keep a close eye on the oil temperature and adjust the heat if necessary.
- Let the donuts cool completely before glazing them so that the glaze doesn’t run off.
Saturated Fat: 4.7g
What to serve with Round Rock Donuts?
Round Rock Donuts are the perfect accompaniment to any breakfast or brunch spread. Some delicious sides to serve alongside these donuts include fresh fruit, yogurt, scrambled eggs, bacon, and coffee.
When entertaining, try serving them with a homemade hot chocolate sauce for dipping. They also pair wonderfully with ice cream for a decadent dessert!
How to store leftover Round Rock Donuts?
Leftover Round Rock Donuts can be stored in an airtight container at room temperature for up to four days. If you’d like them to last a bit longer, store them in the refrigerator and enjoy them within a week.
Alternatively, you can freeze your donuts for up to three months. To freeze, place the cooled and glazed donuts on a baking sheet and freeze for about an hour, until solid.
Transfer the frozen donuts to a freezer-safe bag or container and store them in the freezer until ready to eat. Let thaw at room temperature before serving.
Can pregnant women eat this?
Yes, Round Rock Donuts are safe to eat while pregnant as long as they are prepared using pasteurized ingredients and cooked thoroughly. However, pregnant women should be careful not to consume too many donuts due to their high sugar and fat content.
Pregnant women should also ensure that the cooling oil is not too hot to avoid any burns. As always, it is best to discuss any concerns about diet and nutrition with a healthcare provider.
What kind of oil should be used for frying the donuts?
For best results, it is recommended to use a vegetable oil with a high smoke point such as canola or sunflower oil. Peanut oil also works well but should be avoided if there are any allergies present. When it’s important to keep an eye on the temperature of the oil so that the donuts cook evenly and don’t burn.
To ensure that the oil is at the right temperature, use a deep-fry thermometer or an instant-read thermometer to keep track of the temperature. If the oil starts to smoke, turn off the heat immediately and let it cool down before continuing.
Can I use active dry yeast instead of baking soda in this recipe?
Unfortunately, active dry yeast cannot be used as a substitute for baking soda in this recipe. Baking soda helps to create the light and fluffy texture of the donuts while also allowing them to rise.
If you’d like a more traditional flavor, try using sour cream instead of milk for a richer flavor.
Can I use other types of flour?
Yes, you can use different types of flour such as whole wheat or almond flour. When using alternative flours, it’s important to note that the amount of liquid may need to be adjusted.
Start with a smaller amount and add more if necessary. It’s also recommended to sift the flour to ensure that it is evenly mixed.
Can I use a different type of sugar to make the glaze?
Yes, you can use a different type of sugar to make the glaze. Granulated white sugar is the most common type used for glazing donuts, but brown sugar and coconut sugar are both great alternatives.
Just keep in mind that using a different type of sugar will change the flavor and texture of your final product slightly. Feel free to experiment with different combinations to find the perfect flavor for your donuts!
Round rock donuts are an indulgent treat that’s sure to please everyone! The combination of soft dough, sweet glaze, and flavorful vanilla make these donuts extra fluffy and delicious. Serve them alongside your favorite breakfast sides for a tasty morning treat!
Or dress them up with a scoop of ice cream for a decadent dessert. Either way, storing and preparing Round Rock Donuts is easy and hassle-free.
Thank you for reading and we hope you enjoy making Round Rock Donuts! Please share this article with your friends so that they can join in on the deliciousness too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.