Sour Cream Cake Donuts Recipes

SOUR CREAM CAKE DONUTS

Steps:

• In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
• Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
• Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
• With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
• Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
• Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
• Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
• Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
• Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
• Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ - inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more "holes" with the small cutter from the scraps of dough. Waste not, want not!]
• Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
• While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn't need to do this.
• Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil.
• Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ]
• Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips...), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn't too thick or too thin!
• Store in an airtight container overnight but they are best consumed the day they are fried...with coffee.

OLD FASHIONED SOUR CREAM CAKE DONUTS

Steps:

• In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
• Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
• Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
• With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
• Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
• Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
• Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
• Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
• Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
• Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ - inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more "holes" with the small cutter from the scraps of dough. Waste not, want not!]
• Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
• While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn't need to do this.
• Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil.
• Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ]
• Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips...), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn't too thick or too thin!
• Store in an airtight container overnight but they are best consumed the day they are fried...with coffee.

SOUR CREAM DONUTS

Steps:

• Add sugar, sour cream, and milk to eggs and beat thoroughly.
• Sift dry ingredients together several times. Add orange rind.
• Stir into egg mixture to make donut batter.
• Drop batter into hot oil. Flip over when bottom side is brown. Remove from oil and drain on paper towels.
• Makes 2 dozen donuts.

FLUFFY CAKE DOUGHNUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
• In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
• Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
• To make glaze, blend confectioners' sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.

CAKE DOUGHNUTS

Steps:

• In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk. , Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar.

CAKE DOUGHNUTS

Steps:

• Heat oil in a low-sided five-quart saucepan over medium-high heat until a deep-frying thermometer registers 360 degrees. Lightly dust a baking pan with all-purpose flour, and line a second one with paper towels; set both aside.
• Meanwhile, place sour cream in a heat-proof bowl on top of a double boiler; set over a pan of simmering water. Heat until warm to the touch. Remove from heat; set aside.
• In a large bowl, sift together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Make a large well; place yeast in center. Pour warm sour cream over yeast, and let sit 1 minute.
• Place buttermilk, whole egg, egg yolks, and vanilla in a medium bowl; whisk to combine. Pour egg mixture over sour cream. Using a wooden spoon, gradually draw flour mixture into egg mixture, stirring until smooth before drawing in more flour. Continue until all flour mixture has been incorporated; dough will be very sticky.
• Sift a heavy coat of flour onto a clean work surface. Turn out dough. Sift another heavy layer of flour over dough. Using your hands, pat dough until it is 1/2 inch thick. Using a 2 3/4-inch doughnut cutter, cut out doughnuts as close together as possible, dipping the cutter in flour before each cut. Transfer doughnuts to floured pan, and let rest 10 minutes, but not more.
• Carefully transfer four doughnuts to hot oil. Cook until golden, about 2 minutes. Turn over; continue cooking until evenly browned on both sides, about 2 minutes more. Using a slotted spoon, transfer doughnuts to lined pan. Repeat with remaining doughnuts.
• Gather remaining dough scraps into a ball. Let rest 10 minutes; pat into a 1/2-inch-thick rectangle. Cut, let rest 10 minutes, and cook.
• When cool enough to handle, sift nonmelting sugar over tops; serve immediately.

SOUR CREAM DOUGHNUTS

Steps:

• In a large bowl, beat together the eggs, sugar and vanilla until mixture is pale and thick; add sour cream and combine well.
• Sift flour together with baking powder, baking soda, salt and cardamon.
• Add flour to egg mixture and stir until just combined (it will be sticky).
• Turn dough out onto a well-floured surface, sprinkle additional flour over and roll dough out to 5/8 of an inch thick.
• Cut as many rounds as possible with a 3 inch cutter dipped in flour, and cut out centers too.
• Gather the scraps into a ball, reroll and cut out more doughnuts in the same manner.
• Make doughnut ‘holes’ with any bits remaining.
• Flatten doughnuts and holes gently until ½ inch thick and fry in batches in hot oil for 1 ½ minutes on each side, until golden-brown.
• Transfer to paper towels to drain.
• If desired, while still warm, dredge with sugar, shaking off excess.