Tuesday, May 12, 2015

Old-Fashioned Sour Cream Doughnuts

Every time I'm in the grocery store I follow my nose to the bakery section to gawk, drool and dream about all the amazing looking pastries.  Most of the time I can practice self control.  Most of the time.  The times I spot those old-fashioned cake (sour cream) doughnuts are the times that my control is tested.

When I spot those in the case or see a box of those amazingly delicious doughnut holes, all bets are off.  It's not a matter of if I'll purchase some, but a question of just how many I will purchase.  Then how many I will consume on the car ride home.  Shhhh, don't tell!
So, you can imagine my sheer joy when I saw these old-fashioned sour cream doughnuts on Handle the Heat.  Coming across these was both good and bad news.  Great news because now I could finally make my all time favorite doughnuts at home.  Bad news because I could make my all time favorite doughnuts any time I got the craving.

I'm not the only doughnut lover in my house, so it's not like I would have people talking me out of making them any time I got the urge.  I would be encouraged and assisted at any mention of these glorious breakfast treats.
These fried, golden rings of deliciousness are everything I expected and more.  They are perfectly crispy on the outside, complete with the little ridges on top to catch extra glaze, and dense and bready on the inside.  Everything expected out of these classic doughnuts.

These doughnuts come together fairly easy.  There is no yeast involved so no proofing or rising required.  Just a quick chill in the fridge and the doughnuts are ready to be rolled, cut, fried and given a swim in the glaze that gives them there infamous frosty look.
These doughnuts are amazing and just like the ones you get out of the bakery case.

Old-Fashioned Sour Cream Doughnuts

2 1/4 Cups cake flour
1 1/2 Tsp baking powder
1 Tsp salt
1/2 Tsp ground nutmeg
1/2 Cup sugar
2 Tbsp butter, room temperature
2 Large egg yolks
1/2 Cup sour cream
Canola oil, for frying

for the glaze-
3 1/2 Cups powdered sugar, sifted
1 1/2 Tsp corn syrup
1/4 Tsp salt
1/2 Tsp vanilla
1/3 Cup hot water


For the doughnuts-
Sift the cake flour, baking powder, salt and nutmeg together in a large bowl.

Place butter in a large bowl and beat on high until smooth.  Add sugar and beat until the mixture is the consistency of sand.  Add the egg yolks and mix until light in color and thick.  Add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream and ending the flour.  Cover the dough with plastic wrap and chill for 1 hour.

Turn out the dough on a floured work surface.  Roll the dough out until it's about 1/2 inch thick.  Using either a doughnut cutter or two different sized biscuit cutters to cut as many doughnuts as possible, dipping the cutters into the flour as necessary to prevent sticking.  This yields approximately 12 doughnuts and holes.

Pour about 2 inches of oil in a heavy bottomed pot, attach a kitchen thermometer and bring the oil to 325 F.  Fry the doughnuts, a few at a time, being careful not to overcrowd.  Fry the doughnuts for about 2 minutes on each side.  Remove from oil and transfer to a paper bag to allow the excess grease to drain.

For the glaze-
Combine all the ingredients in a medium bowl and whisk until smooth, add more water if too thick.  Dip each doughnut into the glaze.  Place on a wire rack placed on a sheet pan.  Let sit for about 20 minutes, until the glaze is set.

Doughnuts are best served the same day, but may be stored in an airtight container for a few days.

Recipe source: Hand Forged Doughnuts via Handle the Heat and Completely Delicious

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