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Lunch: Glazed Sour Cream Doughnuts

Deep fried or baked. Dipped in glaze or rolled in sugar. Topped with sprinkles or left unadorned. I don’t discriminate when it comes to my favorite food. I have such a love for the golden brown rings of glory that I once walked more than five miles around

This recipe includes superfoods such as:

Cinnamon

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Ingredients

1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup sugar
1/4 cup sour cream
1 large egg
1 Tablespoon unsalted butter, at room temperature
Vegetable oil, for frying

Instructions

First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.
In a separate bowl, whisk together the sugar, sour cream, egg and butter.
Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.
Roll the dough out onto a lightly floured surface until it is approximately 1/2-inch thick.
Use a cookie cutter to cut out doughnuts that are 2 1/2 inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.
Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.
When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360 ºF.
Fry the doughnuts and doughnut holes in batches until they are golden brown.
Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.

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Glazed Sour Cream Doughnuts

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Nutrition Facts

Serving Size: 6

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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