Old Fashioned Sour Cream Doughnuts

Old Fashioned Sour Cream Doughnuts


For the dougnuts
  • 175g plain flour (1 1/4 cups)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • pinch of salt
  • 75g fine sugar (1/3 cup)
  • 30g sour cream (1/4 cup)
  • 1 large free range egg
  • 1 TBS butter melted
  • oil for frying
Basic sugar glaze:
  • 150g icing sugar, sifted (1 1/2 cups)
  • 3 to 4 TBS milk or water
  • few drops vanilla


  1. Sift together the flour, soda and cinnamon.  Stir in the salt and set aside.
  2. Whisk the sour cream, sugar, egg and melted butter together in a medium sized bowl until smooth.  Add the flour mixture a little bit at a time until you get a smooth dough.  Wrap and chill in the refrigerator for about 15 minutes.
  3. Roll out on a lightly floured surface until 1/2 inch thick.  Using a 2 1/2 inch round cutter cut into rounds. Cut the centres out with a thimble.  Reroll any scraps and cut as required.
  4. Heat 2 inches of oil in a heavy bottomed pan until a thermometer registers 180*C/350*F.  Carefully place the doughnuts in the hot oil, taking care not to overcrowd the pan and lower the temperature of oil.  Fry for 1 to 2 minutes per side until golden brown.  Remove to a rack lined with paper towels and drain. Repeat until all of the doughnuts and holes have been cooked.
  5. Allow to cool.
  6. When you are ready to glaze, whisk all of the glaze ingredients together in a bowl until smooth and you have a thick drizzle icing. (you may not need all the liquid)  Dip the doughnuts in the glaze on one side and return to the wire rack to allow to set.

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