Round Rock Donuts Recipe
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!
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Servings: 8 people
Calories: 210kcal
Equipment
- Burner or heat stove
- large mixing bowl
- Measuring spoons and cups.
- large saucepan
- stand mixer or electric beaters
- Wire rack
- Donut Cutter
Ingredients
- 3/4 cup Sugar
- 3 tbsp sour cream
- 6 tbsp Lard
- 2 Eggs
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3 cups all-purpose flour
- 1 tsp Vanilla Extract
- 1 Quart vegetable oil
- 6 tbsp Baking Powder
Instructions
- 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!
Notes
- 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.
