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HUGE hit! Let sit for 15-20 minutes until glaze is set. (don't crowd them) Once the doughnuts float, fry for 15 seconds, then use tongs to gently flip them over. The delicious smell of them cooking made everyone in the house suddenly appear in the kitchen. Mix the glaze ingredients together and set aside. Your email address will not be published. A little different than what we expected and found the oil in the end product to be overwhelming. Baked sour cream donuts These baked sour cream donuts are like old fashioned donuts that are baked, not fried, and then coated in granulated sugar. There was a bit of breakage when removing them from the oil. So glad you loved them though, we are huge donut fans in this house!! Just as satisfying as the real thing, but … Trying this recipe this weekend because these are my favorite donuts and can’t find them anywhere near me. Dip donuts in the glaze, covering on each side, and place on the wire rack. 1) In the bowl of a standing mixer, cream together the sugar, eggs, shortening and vanilla and mix until well combined, about 2 minutes, add the sour cream, along with all the dry ingredients and mix until a dough comes together. I made these babies back in… October? Fry for 1-2 minutes more until golden brown and cracked, then flip and fry the first side again for 1-2 minutes until golden brown. But baking recipes particularly that you see anywhere on the web have usually been adapted again and again. It’s nice you refer to the other recipe. When I was living away going to college, I gained the Freshman 15 in a matter of oh… 3 months? Subscribe to have posts delivered straight to your inbox! Pour about 2 inches of canola oil into a heavy bottomed pot. Old Fashioned Sour Cream Doughnuts. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray. Turned out fantastic! In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy). Remove them to a plate lined with paper towels to soak up the grease. Apparenty the difference between these and a regular cake donut is that as these fry the sides split open a bit and form interesting crags and crannies, which help to hug onto and hold the glaze. Sour Cream Old Fashioned $1.15 each / $12 dozen. It’s just the way I am. Glazed sour cream donuts, baby. I’m Tiffany - cook, photographer, mother, and semiprofessional taco eater. Required fields are marked *. These donuts were a HUGE hit with my family! Do you think I did something wrong? Red Velvet Cinnamon Rolls with Brown Butter Cream Cheese Frosting, Chicken and Potatoes with Dijon Cream Sauce, Sheet Pan Chicken and Potatoes (Five Ingredients), Skillet Chicken in Creamy Sun Dried Tomato Sauce, Slow Cooker Tomato Basil Parmesan Tortellini Soup, Slow Cooker OR Instant Pot Creamy Chicken Noodle Soup, One Pan Creamy Lemon Chicken and Asparagus, Sheet Pan Pork Chops and Brussels Sprouts, One Pan Baked Teriyaki Salmon and Vegetables, Baked Salmon with Creamy Lemon Dill Sauce, Herb Butter Salmon and Asparagus Foil Packs. Everyone loved them….even the broken ones! You have to fry at 350. Usually I’m craving some kind of edible jem – a donut, pizza, Mini Charleston Chews, blackberries etc etc etc. and 7:58 am. Step 2. Old-fashioned sour cream donuts. Notify me via e-mail if anyone answers my comment. These old-fashioned sour cream donuts are slightly crisp on the outside and tender in the middle with a simple and delicious donut glaze. Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. The end result was flat, flavourless and dense. Soft and cakey on the inside with a flaky sweet glaze on the outside, these old fashioned doughnuts are just like the doughnut shop! Old-fashioned donuts, however, are a different breed of cake donut. I assume you’ve picked up on the fact that I am always craving something, 24 hours a day, 365 days a year. Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days. Just like the ones you get from the donut shop! These were fantastic! While cake donut batter requires a piping bag to form the donuts, old-fashioned donut dough is more like regular bread dough, requiring you to roll out the dough and use a cutter to form the donuts. Welcome! The sour cream … the EMOTION!!! (texture should become "sandy") Add egg yolks and mix on medium speed for 1 minute or until the mixture is light colored and thick. I recommend allowing them to cool for about 3-5 minutes, then double-dip them so the glaze is thicker! Stir in the powdered sugar and vanilla until smooth. (the dough should become sticky like cookie dough) Transfer dough to a clean bowl, cover, and chill for at least 1 hour (or up to 24 hours). not. Your email address will not be published. I probably could get away with blaming our local Dick’s Market for that one – you should never put FREE donut holes out for guests at 10pm. I don’t have cake flour, so will be subbing with all-purpose. I haven’t tested it to tell you the exact bake time. I really miss this type donut! This is the worst doughnut recipe I have ever used. https://www.recipelion.com/Pastries/Old-Fashioned-Sour-Cream-Doughnuts But the frying can be a real time suck. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time. (And for reference, I don’t often adapt my recipes–they’re typically originals that were created in my own kitchen. (brushing the top of the dough and the rolling pin with flour will help keep from sticking) Use a round donut cutter or cookie cutter (with 2 sizes, one for the outer ring, one for the inner ring) to cut out as many donuts as you can from the dough. Scale1x2x3x Hi Tiffany! I tried your sour cream donut recipe because it’s my father favorite donuts… he LOVED it!! Author: Top Pot’s cookbook. Not bad and would try again. In a small bowl sift together the cake flour, baking powder, salt and nutmeg. Available in Sour Cream, Blueberry, Cherry, Chocolate, and Apple Cinnamon. Old fashioned donuts, or sometimes called sour cream donuts, are so perfectly golden and crisp on the outside, with that amazing crackly texture… yet so soft and fluffy inside, like a cake. 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