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    You are in: Home / Recipes / Sour Cream Doughnuts 1972 (Canadian) Recipe
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    Sour Cream Doughnuts 1972 (Canadian)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 10, 2008

      These are really great simple doughnuts. I didn't need extra flour except a little to put on the board and a little bit on top of the dough to pat it down, too much flour ruins the consistency. I didn't use a rolling pin either, it's easier just to gently pat it down with your hands. Fried in my deep fryer 4 at a time. I got about 14 standard sized doughnuts from this. Glazed them with a simple vanilla glaze.

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    • on January 10, 2008

      excellent...easy I did find I needed extra flour.. the dough IS easy to work with with the addition of a pretty good dusting on the counter and some additional sprinkled on top.... I didn't use a rolling pin to roll just used my hands & finger tips to pat it out these are easy and tasty and will be made again some I left plain ..some I put in a zip lock with powdered sugar & shook somw with cin/sugar & some with plain sugar I cooked mine right in my electric skillet had the oil heating while cutting the left over dough goes back together easy too so you can just pat it out again & recut more my last 2 weren't donuts (round) just the scrap left which I shaped into a lond rod type ..just as good and kind of cute too will make these often

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    • on January 21, 2012

      aww i really wanted to like these donuts. i was so looking for a light tender cake donut. i received a tasty donut that was unfortunately tough. and no i didn't over mix. i'll keep searching

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    • on September 07, 2009

      We make doughnuts every Monday morning and we have tried various recipes. There are other doughnuts that we like; however, when considering how easy these are and the moist texture, this is our favorite doughnut! We, too also add extra flour. We have found that it needs to be like a sugar-cookie-dough-texture; it usually ends up being close to a 1/2 cup extra but I would at it 1/4 cup at a time. Thanks andypandy!

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    • on May 21, 2007

      These were quite good! Dh and the kids ate them up!! Thank you!

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    • on March 03, 2007

      Great tasting doughnuts that are quick to make. Extra flour is a must or the dough is too sticky. I glazed doughnuts and doughnut holes with maple glaze. MMMM! My family loved them.

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    • on February 24, 2007

      I love sour cream doughnuts, so when I saw this recipe, it looked so easy that I had to try it. I was not disappointed. The only substitutions I made were to replace the nutmeg with pumpkin pie spice, and and to leave finished doughnuts plain, without the added sugar. The results were almost 2 dozen light cake doughnuts and the same number of doughnut holes, all with a nice crispy outside. This recipe really was very fast to make. Do keep extra flour nearby when rolling as the dough is somewhat sticky, but it wasn't hard to work with.

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    Nutritional Facts for Sour Cream Doughnuts 1972 (Canadian)

    Serving Size: 1 (91 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 273.8
     
    Calories from Fat 52
    19%
    Total Fat 5.8 g
    9%
    Saturated Fat 3.0 g
    15%
    Cholesterol 49.1 mg
    16%
    Sodium 275.7 mg
    11%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 1.0 g
    4%
    Sugars 20.9 g
    83%
    Protein 5.6 g
    11%

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