Sour Cream Doughnuts 1972 (Canadian)
photo by soursugar
- Ready In:
- Beat sour cream with sugar well.
- Add eggs and mix well.
- Mix all dry ingredients seperately and add into wet mixture.
- Roll out the dough onto a lightly floured surface about 3/4 inches thick.
- Cut with a doughnut cutter.
- Fry in deep hot fat.
- Deep fat should be temp of 370 degrees.
- Turn once to brown both sides.
- Place onto paper towels to drain.
- Sprinkle or dust with granulated sugar, powdered icing sugar.
Questions & Replies
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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.
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
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!
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.