Old Fashioned Sour Cream Doughnuts

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What better time to dunk a yummy homemade donut into coffee than a beautiful Sunday morning. I have to admit I stepped out of my comfort zone by making donuts. Being a new blogger definitely has its pros and its cons.  One pro, being able to get great ideas from other bloggers and being inspired to try them and a con, being I want to make and eat every single recipe I see lol… Scrolling through Instagram admiring food photos isn’t the smartest thing to do when you’re hungry.  I have been admiring other bloggers food photos of side dishes, cakes, muffins, soups, donuts and etc… I am pretty well-rounded when it comes to baking and cooking but making donuts was one of those things I never thought I could do.  I knew I could make them, the question was would they turn out? Would they look scrumptious like all the pictures of the ones I see on Pinterest and Instagram?  I didn’t think I could make donuts that turned out, until I made this donut recipe I came across on Pinterest posted by Annalise from Completely Delicious.

These donuts are absolutely divine in every way, crunchy on the outside and soft and fluffy on the inside.  Super simple to make and almost every ingredient I had in the cupboard or refrigerator.  The only thing I believe I’d do differently next time is fry them in coconut oil.  To me regular oil is heavy and leaves an after taste.  Other than that I would not change one thing about this recipe.  These donuts were incredibly simple and took very little effort and time to make. Besides the hour to allow them to sit up in the refrigerator it took maybe 45 minutes to make them from start to finish.  Who ever thought something so delicious could be prepared in such a short time, not me!

I am really proud of myself for stepping out of my comfort zone and taking on a new challenge and extremely grateful I came across this recipe.  If you have felt the same way about making donut’s you must give this recipe a try;  you will soon see how simple it really is to make donuts.  All the credit for this scrumptious donut recipe goes to Annalise from Completely Delicious!  If you don’t have a donut cutter you can use two differently sized round biscuit cutters. I used my biscuit cutter and the bottom of a large decorating tip. But, since I plan on making these donuts on a regular basis’ I will be getting a stainless steel donut cutter soon.

If I sound all over the place I apologize as I am still not feeling well from my dental procedure last week. I can’t wait to feel better this toothache has been a nightmare. I am ready to be pain-free and back to my regular routine! I hope you enjoy this recipe as much as I did and please feel free to leave your comments and feedback below.

Servings:  Makes 12 donuts and holes

Ingredients Donuts

2 1/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter (room temperature)
2 large egg yolks
1/2 cup sour cream
2 cups Canola oil (I prefer coconut oil)

Instructions

•In a bowl sift together dry ingredients including flour, baking powder, salt and nutmeg.

•In a stand mixer with a paddle attachment mix together butter and sugar until creamy. Mix egg yolks in one at a time.  Fold dry ingredients in thirds alternating with sour cream and ending with flour. (I actually did this part by hand due to not having a paddle attachment for my mixer). Dough will be sticky this is normal.  Cover and place in refrigerator for one hour.

•On a floured surface roll out dough with a rolling-pin about 1/2 inch thickness. Use donut cutter or 2 different sized biscuit cutters dipped in flour; cut out as many as possible. Note: Avoid twisting the cutter when cutting; use an up and down motion this allows the donuts to rise all the way when frying.  Dough makes approximately 12 donuts depending on cutter size. I got 14 donuts but I used a smaller cutter.

•Fry a few donuts at a time in 2 inches of canola oil (I prefer coconut oil) using a deep fry thermometer; allow temperature to get to 325 degrees. Be careful not to overcrowd the pan.

•Make sure to closely watch the donuts so they don’t burn. Cook on each side 2-4 minutes. Mine took about 4 minutes on each side at 2 minutes on each side they were still doughy.

•Line cooling racks with paper bags or paper towels and place donuts on them to cool. The bags absorb all the excess oil.

 Ingredients Glaze

3 1/2 cup sifted powdered sugar
1 1/2 teaspoons corn syrup (I used light)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water

 Instructions

•Whisk sifted powdered sugar, corn syrup, salt, vanilla extract and hot water in a bowl; whisking until smooth and creamy. Dip each donut into the glaze; totally immerse the donut. Lay donuts on a cooling rack with foil or parchment paper underneath to catch any excess glaze. Allow to set up for 20 minutes. I sprinkled mine with powdered sugar after they were completely set up.

•Donuts taste the best the day you make them but they can be stored in an airtight container for a couple of days.

From Hand Forged Doughnuts via Completely Delicious

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