recipe

friday fry: sour cream donuts

Donuts! Who doesn’t love donuts? I was surprised by how simple this recipe was. There are two main types of donuts: yeasted donuts (such as the kind you’d find at Krispy Kreme) and “old fashioned” or cake donuts. I’m not too picky about my fried bread, but the old fashioned variety are a little easier as they don’t have to be risen overnight. Untitled Untitled Untitled

Can I have some of that?

Untitled Pleeeeaaaaasssseee?

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omnomnomnom

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My old-fashioned donuts didn’t really “crack” like the ones you buy at the store, but they still tasted delicious. I tossed some with cinnamon-sugar and dipped some in a simple vanilla glaze. I suggest serving these donuts with a carafe of hot coffee and mug with all the types of bears on it. Untitled

Sour-Cream Donuts

makes about 1 dozen donuts and holes barely adapted from Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker (via Jess Thomson)

Ingredients

  • 2 cups all-purpose flour, plus more for rolling
  • 1/4 cup cornstarch
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup
  • 2 tbsp shortening or lard
  • 2 large egg yolks
  • 2/3 cup sour cream
  • Canola oil, for frying

Cinnamon Sugar (optional)

  • 1/2 cup granulated sugar
  • 2 tablespoons cinnamon

Easy Glaze (optional)

  • 1 cup powdered sugar
  • 1 teaspoon milk (possibly more, but start with the smaller amount)
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Directions

Sift the flour, cornstarch, baking powder, and salt in a medium bowl and set aside.

In a mixer, beat the sugar and shortening until sandy. Add the egg yolks and continue to beat until lightly colored and thick. Add the dry ingredients and the sour cream and mix on low speed until combined. The dough should be pretty sticky. If it seems too dry, don’t be afraid to add a little water.

Transfer the dough to a clean bowl and refrigerate at least 45 minutes and as long as 24 hours.

Using a candy thermometer to measure the temperature, heat oil (at least 2 inch deep) in a deep fryer, large pot, or high-sided frying pan to 325°F.

Roll the dough on a floured countertop to about 1/2 inches thick. Flour the dough and the rolling pin to keep things from getting too sticky. Using two cookie cutters or drinking glasses, cut the dough into as many donuts and holes as you can. Reroll the scraps and cut again until you’ve used up all the dough.

Fry the donuts in batches of 3 or 4 (you can do all the holes at once when you’re done). Carefully add a donut to the oil. Cook for 15 seconds, then flip. Cook another 90 seconds, flip again, and cook another 60-75 seconds or until browned on both sides. Carefully remove with a slotted spoon and drain on paper towels.

FINISHING: If you’re making cinnamon sugar donuts, roll the donuts in cinnamon sugar while still hot and oily, to make sure it sticks. If you’re using the glaze, mix the sugar, vanilla, salt, and milk in a small bowl until shiny and somewhat thin (add more milk if you need to, but be careful – you always need less than you think). Dip the entire top side of a cooled donut in the glaze(if you like, dip the whole thing – it’s up to you). Remove to a tray to dry for at least 15 minutes before eating.

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