Sour Cream Donuts
During this trying period of Coronavirus quarantine, is anyone trying to lose weight? I didn’t think so. We’ve all been spending more time cooking, and now is the time to indulge in whatever comfort you can conjure up in the kitchen, from pizza to popcorn to pastries. Add donuts to that list too — in specific, these sour cream donuts that are soft and tender inside, with a crunchy, sugary sweetness on the outside. They’re from a website called Handle The Heat, and they’re much easier to make than most donuts, since the recipe doesn’t involve yeast, which is in short supply right now anyway.
You will need to use cake flour to give them the lightness they need. After you’ve rolled out the dough to about a 1/2 inch thickness, cut out a circular shape for each donut, then cut out another smaller circle within the larger circle for the donut hole. I used biscuit cutters, but you could also use a drinking glass and a shot glass for the donut hole.
The recipe below is for a dozen donuts, but I cut it in half and made only six. (I am one of those crazy people actually trying to lose weight right now.)
The donuts must be fried, not baked, in order to get that fresh-from-the-bakery taste.
They come out of the frying pan with lots of nooks and crannies, which are perfect for holding onto that sweet glaze.
They don’t keep very well, and are best eaten the day you make them. But make the full recipe and share the love. You’re bound to put some smiles on friends and neighbors you already have, and maybe make some new ones in the neighborhood too. Just make sure to keep that safe social distance when you deliver these tempting treats.
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- FOR THE DONUTS:
- 2¼ cup (255 grams) cake flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (100 grams) sugar
- 2 tablespoons (29 grams) butter, at room temperature
- 2 large egg yolks
- ½ cup (113 grams) sour cream
- Canola oil, for frying
- FOR THE GLAZE:
- 3½ cup (350 grams) powdered sugar, sifted
- 1½ teaspoons corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup hot water
- FOR THE DONUTS:
- In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy.
- Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.
- The dough will be sticky.
- Cover with plastic wrap and chill for 1 hour.
- On a floured surface, roll out the dough to about ½ inch thickness.
- Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking.
- You should get about 12 doughnuts and holes.
- Pour 2 inches of canola oil into a heavy bottomed pot with a deep-fry thermometer attached.
- Heat to 325°F.
- Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Let drain on a paper bag to soak up the excess grease.
- FOR THE GLAZE:
- Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze.
- Place on a wire rack above a sheet pan to catch any excess glaze.
- Let sit for 20 minutes until glaze is set.
- Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days.