Old-Fashioned Sour Cream Doughnuts
This old-fashioned sour cream doughnuts recipe is a classic take on the traditional sour cream doughnut, which contains sour cream in the batter and vanilla glaze. The sour cream doughnut has unknown origins, but it is commonly attributed to North America and is a commonly sold doughnut flavor in U.S. and Canadian bakeshops. What is known is that the first sour cream doughnut recipe was published in 1894 by the Ladies’ Aid Society in Marion, Ohio. To date, no earlier recipe for sour cream donuts have been found, but one thing is certain, these doughnuts are incredibly popular.
If you are new to donut making, these fun desserts are not very different from baking cake. Some doughnuts recipes might include yeast, like beignets, but in the case of this version, baking powder is used for leavening rather than the yeast. The process involves beating the butter and sugar together, adding the eggs, and then the wet and dry ingredients. The one thing that is different from cake recipes it that this dough gets chilled so that it can be handled easily when the doughnuts need to be cut. A doughnut cutter can be found at most baking supply stores and makes the process of cutting the doughnuts very easy, but if you don’t want to invest in one, there are ways of making this sour cream doughnut recipe still. Rather than using a donut cutter, instead use two circular cutters, one large and one smaller, so that you can mimic the shape of a traditional doughnut cutter.
These doughnuts are easy desserts to make, but doughnut recipes do require some care because you are typically dealing with hot oil. There are baked doughnut recipes, but for the signature crispy edges of sour cream doughnuts, these must be fried. The first thing to remember when frying is to use a heavy-bottomed saucepan, which won’t move around the stove very easily. The next is not to add too much oil to the pot. Tessa indicates to fill the pot up to two inches deep with oil, which is ideal because it won’t splatter over as easily and if the oil gets too hot, you can always top it with a little extra oil to cool it down. You also want to make sure you fry only a few doughnuts at a time so that you don’t cool the oil down too much and also so that the oil doesn’t spill over.
Easy doughnut recipes are perfect for fall or winter weather as a comforting dessert. If you want to make this batch of sour cream doughnuts, they are best the day they are made, so you may want to prepare them for friends during an evening of entertaining, or after a day out skiing or apple picking. Once you have prepared the glaze once, you can feel free to change up the flavors by using almond or orange extract rather than the vanilla or sprinkling the doughnuts with chopped nuts. Thank you to Tessa, at Handle the Heat recipe blog, for sharing her old-fashioned sour cream doughnuts recipe with us.
Nutrition Facts for: Old-Fashioned Sour Cream Doughnuts from Handle the Heat
Ingredients: Cake flour, baking powder, salt, ground nutmeg, sugar, butter, egg yolks, sour cream, powdered sugar, corn syrup, vanilla extract, water. *Canola oil for frying.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings.* Per Serving: Calories 303, Calories from Fat 45, Total Fat 5.0g 8%, Saturated Fat 2.8g 14%, Cholesterol 44mg 15%, Sodium 266mg 11%, Potassium 108mg 3%, Carbohydrates 62.6g 21%, Dietary Fiber 0.7g 3%, Sugars 43.0g, Protein 3.2g, Vitamin A 3%, Vitamin C 0%, Calcium 5%, Iron 7%
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