Sour Cream Doughnuts

DIRECTIONS

• In a large bowl, beat together the eggs, sugar and vanilla until mixture is pale and thick; add sour cream and combine well.
• Sift flour together with baking powder, baking soda, salt and cardamon.
• Add flour to egg mixture and stir until just combined (it will be sticky).
• Turn dough out onto a well-floured surface, sprinkle additional flour over and roll dough out to 5/8 of an inch thick.
• Cut as many rounds as possible with a 3 inch cutter dipped in flour, and cut out centers too.
• Gather the scraps into a ball, reroll and cut out more doughnuts in the same manner.
• Make doughnut ‘holes’ with any bits remaining.
• Flatten doughnuts and holes gently until ½ inch thick and fry in batches in hot oil for 1 ½ minutes on each side, until golden-brown.
• Transfer to paper towels to drain.
• If desired, while still warm, dredge with sugar, shaking off excess.