Sour Cream Doughnuts
This has to be the easier doughnut recipe out there. And they taste amazing! There is no yeast, no rising time, no shaping, no rolling, no kneading, no nothing! You throw everything into a bowl, stir, and immediately start frying. Easy peasy! I saw Anna Olsen make these on her show and had to make them. This recipe is definitely a keeper.
Sour Cream Doughnuts
Yield: 2 dozen
INGREDIENTS
Whisk sour cream, buttermilk, sugar, egg and salt together. Sift together flour, baking soda and nutmeg and add to sour cream mixture, stirring just to blend. Let dough sit while heating oil.
Heat 2 inches (5 cm) of oil in a high-sided pot to 350°F (180°C), measured on a fryer or sugar thermometer. With a small ice cream scoop or with a tablespoon, drop spoonfuls of dough carefully into oil. Let cook until doughnuts are a deep brown on one side, about 4 minutes, before turning and cooking to the same color on the other side (often they turn themselves over when they are cooked on one side!). Remove doughnuts with a slotted spoon and drain on paper towel.
Let doughnuts cool 10 minutes, then sift icing sugar on top and serve, or toss in cinnamon sugar while warm.
NOTE: If you don't have buttermilk, you can make a substitute for 1/2 cup: Place half a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1/2 cup line. Let stand for five minute, then use.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
Sour Cream Doughnuts
Yield: 2 dozen
INGREDIENTS
- 1/2 cup sour cream
1/2 cup buttermilk
1/2 cup sugar
1 large egg
1/2 teaspoon fine salt
2 cups all purpose flour
3/4 teaspoon baking soda
dash ground nutmeg
vegetable oil for frying
icing sugar for dusting or cinnamon sugar for coating
Whisk sour cream, buttermilk, sugar, egg and salt together. Sift together flour, baking soda and nutmeg and add to sour cream mixture, stirring just to blend. Let dough sit while heating oil.
Heat 2 inches (5 cm) of oil in a high-sided pot to 350°F (180°C), measured on a fryer or sugar thermometer. With a small ice cream scoop or with a tablespoon, drop spoonfuls of dough carefully into oil. Let cook until doughnuts are a deep brown on one side, about 4 minutes, before turning and cooking to the same color on the other side (often they turn themselves over when they are cooked on one side!). Remove doughnuts with a slotted spoon and drain on paper towel.
Let doughnuts cool 10 minutes, then sift icing sugar on top and serve, or toss in cinnamon sugar while warm.
NOTE: If you don't have buttermilk, you can make a substitute for 1/2 cup: Place half a tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1/2 cup line. Let stand for five minute, then use.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.