Old-Fashioned Sour Cream Doughnuts | Glen And Friends Cooking

Another Old Fashioned Cake Doughnut Recipe - but this one has a lighter texture thanks to the cake flour.
Ingredients:
100g (½ cup) sugar
35 grams (2 Tbsp) butter, at room temperature
255g (2¼ cups) cake flour
7 mL (1½ tsp) baking powder
5 mL (1 tsp) salt
2 mL (½ tsp) ground nutmeg
2 large egg yolks
125 mL (½ cup) sour cream
Canola oil, for frying

Method:

In a stand mixer cream together the sugar and butter. In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.
Add the egg yolks to the butter / sugar mixture in the stand mixer and mix until creamy.
Alternate adding the dry ingredients and the sour cream to the stand mixer.
The dough will be sticky, very sticky.
Cover and chill for at least an hour, but up to overnight.
Heat 2"-3" of oil in a heavy bottomed pot, to 325º - 340ºF
On a floured surface, pat out the dough to about ½" thick.
Use a doughnut cutter dipped in flour and cut out as many donuts as possible.
Reform the dough as needed, pat it out and cut more.
You may need to refrigerate the dough before reforming it.
Fry the doughnuts 2-3 at a time, don't overcrowd the pot.
Fry on each side about 2 minutes, until they are golden brown.
Remove from pot and let drain on a rack.
Coat in cinnamon sugar, or chocolate glaze.

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