Sour Cream Doughnuts Recipes

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SOUR CREAM DONUTS



Sour Cream Donuts image

These donuts have an amazing aroma. They're a lot like the donuts you find at cider mills in the fall. My mom sold them at charity fundraisers and they disappeared as quickly as they came out of the deep fryer. We had a donut maker that held the batter, then released it into the deep fryer in a perfect circle when you pressed a plunger.

Provided by maryannatwork

Categories     Dessert

Time 35m

Yield 24 donuts

Number Of Ingredients 11

2 eggs, beaten until light
3/4 cup sugar
1 cup sour cream
3/4 cup milk
3 cups flour
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/3 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 orange rind, grated

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.

SOUR CREAM DOUGHNUTS



Sour Cream Doughnuts image

Make and share this Sour Cream Doughnuts recipe from Food.com.

Provided by evelynathens

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

2 large eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1/4 cup flour, additional
vegetable oil, for deep-frying
sugar, if desired (for dredging)

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.

Nutrition Facts : Calories 226.3, Fat 5.2, SaturatedFat 2.8, Cholesterol 43.7, Sodium 254.6, Carbohydrate 39.4, Fiber 0.9, Sugar 12.7, Protein 5.2

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