Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium-low. Lightly grease a donut pan with oil. Hi, Gina! hi! Dust the donut or biscuit cutter with flour- This will keep the cutter from sticking to the dough, pulling it out of shape. Thank you for a fantastic recipe! I have such a love for the golden brown rings of glory that I once walked more than five miles around New York City sampling nine different doughnuts in a single day. For the glaze: Mix the powdered sugar, maple syrup, … And the simple vanilla glaze is just perfection. doughnut cutter. With vanilla glaze. While cake donut batter requires a piping bag to form the donuts, old-fashioned donut dough is more like regular bread dough, requiring you to roll out the dough and use a cutter to form the donuts. If you’re looking for a good baked donut recipe please check out my baked. Cover your bowl with plastic wrap and refrigerate for at least one hour. Sour Cream Doughnuts are soft and tender on the inside with a slight “crisp” on the outside. Donuts will keep for several days in an airtight container at room temperature, but they really taste best warm and freshly fried. Add flour, cocoa, soda, salt, & cinnamon, stir together until well combined. This post may contain affiliate links. Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together. Add egg yolks and beat until ingredients are well combined. Beat the sour cream, … Dunkin' Donuts Recipes Copycat Recipes. Why the corn starch? Sour Cream Doughnuts. I think you’ll love how easy and quick these glazed sour cream donuts … CUTTING/FRYING DONUTS. like maybe chocolate sprinkles? Combine powdered sugar and remaining 1 tablespoon sour cream in a small bowl, stirring with a whisk until smooth. Fill a pastry bag (without a tip) … And since the batter contains a lot of fat and hardly any liquid, the donuts split and crack all over the place when fried, resulting in a crisp crust with all sorts of crags to catch the donut … Mix in sour cream. **Don't feel like making a glaze? Allow to cool 1-5 minutes. . The sour cream in the dough keeps these doughnuts wonderfully moist. The dough may also just need a little more flour, but yes you can cut the dough into smaller batches and work it that way as a temporary work around. Add vanilla extract and sour cream and stir well (be sure to scrape the sides and bottom of the bowl if using a stand mixer). If you’re feeling too lazy to make the glaze (been there) you can just dip these donuts in sugar or a cinnamon/sugar mixture instead. These sour cream donuts are simple to make and are fried for a tender, cakey donut. can i use other toppings other than glazed or sugar? If you enjoy watching my cooking videos, I’d love it if you would consider subscribing to my YouTube channel <3. Sweet, simple, and from-scratch dessert recipes, September 10, 2018 Updated February 7, 2020 BySam 90 Comments. I do not recommend baking these donuts, they are meant to be fried for best results. love the recipe, i really want to make these! (texture should become "sandy") Add egg yolks … The taste – well, you must try for yourself. These donuts are perfect to make on the fly when you and the kids may be wanting a treat but don’t want to leave the house. Allow to cook for about 1-1 1/2 minutes and then use tongs to flip. All Some mornings you just need a donut for breakfast. You can dip these donuts in granulated sugar or a mixture of 1/3 cup granulated sugar and 2 teaspoons of cinnamon. Sour Cream Doughnuts Get the recipe: sour cream doughnuts. Fry doughnuts, a few at a … In large bowl, combine flour, sugar, baking powder, salt, baking soda and nutmeg. my mum won’t let me cook with oil anymore. In a medium bowl, whisk together the sour cream, granulated sugar, vegetable oil, vanilla extract, and the egg. In a medium mixing bowl, whisk together the almond flour, granulated sweetener, cinnamon, nutmeg, … Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk. is it still possible to bake these (i know they won’t be as good) but is it an alternative? Oil will need to reach 350-360F (175-185C) before you can continue. Set aside. If you try it I would love to know how it turns out. Add in the 1 cup all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon cinnamon powder, 1/4 teaspoon salt. Wrap dough in plastic wrap and chill for at least 3 hours. If you have ever had sour cream cake and loved it, you will go crazy over this grandma's donut video recipe tutorial by Oh Yum With Anna Olsen, onYouTube. Transfer cut out donut shapes to a wax paper lined cookie sheet and return to the refrigerator for at least 15 minutes while you heat your oil. I try to keep the re-grouping/re-rolling to a minimum to not over-work the donut dough, as this can make your donuts tough. Image By: Oh Yum With Anna Olsen Via YouTube. Are these able to be frozen and thawed for cooking? Is it really warm where you are? Oct 28, 2019 - Explore pam adams's board "Baked sour cream donut recipe" on Pinterest. *This seems to be the average number of donuts I get while doing the least amount of re-rolling of the scraps. Once you’ve tried a fresh, warm, homemade sour cream donut you’ll never be able to enjoy one from a bakery the same way again! Replies to my comments Hi! Just make sure to keep them covered tightly so they don’t dry out. Taste: The little bit of nutmeg combined with the sour cream and sweet glaze makes these doughnuts taste just like the ones at your favorite bakery, if not better! Dipped in glaze or rolled in sugar. In a separate bowl, whisk together flour, baking powder, cornstarch, salt, and nutmeg (if using). Whisk together the sour cream, egg, vanilla, oil, & sugar in a bowl. Is it to approximate cake flour? Topped with sprinkles or left unadorned. This is the first sour cream doughnut I’ve ever made. Then, you will fry these lovely donuts until they are golden brown, then dust with sugar and serve. The weather forecast says that things aren’t expected to look any brighter this week as hurricane Florence heads for the East Coast (stay safe, everyone). Also see my yeast-raised homemade donut recipe, My video for these Sour Cream Donuts is at the bottom of the recipe! I thought I’d try this recipe, but substituted mascarpone for the sour cream. Hi Anna! Set aside. To prepare the glaze, combine melted butter, sugar, vanilla, and hot water in a small bowl and whisk or stir until smooth. Cook another 1-1 1/2 minutes and then use tongs to remove them from the oil and transfer to a paper towel lined plate. I haven’t tried it, but I think if you froze and then thawed before cooking it should work! Previous Next Start Slideshow . Ease: There’s no yeast in this recipe … Unfortunately I think your substitution is where things went wrong. Remove to cooling rack to glaze. Original Recipes In a medium mixing bowl, add sour cream, egg, vanilla, canola oil, and sugar and stir until combined On top of wet ingredients, add flour, baking powder, and salt Stir the dry ingredients gently together on top and then fold them into the wet ingredients Fill each donut space 1/2 full with batter I haven’t tried keeping them in the refrigerator but I think it could work. Add egg yolks and beat until ingredients are well combined. Roll out dough, then cut into donut shape, removing the donut … Making old fashioned donuts at home is fairly simple! , Hi, Rosaimee! Instructions: In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Your email address will not be published. Continue until all flour is used up. thickness. Fill each donut cup approximately 2/3 full. How to make sour cream donuts: The ingredients for homemade donuts are flour, baking powder , salt, nutmeg, sugar, butter, egg yolks, sour cream, and oil. , Your email address will not be published. Fried to perfection and dipped in a simple vanilla glaze, these donuts are easy to make and are a classic favorite. Mix in baking powder and salt. Without a candy thermometer, I am afraid that the donuts will not turn out. Do you have some idea of what may have gone wrong? Old-fashioned doughnuts are fried at a lower temperature than other doughnuts and turned twice while frying, which gives them their characteristic crunchy petals and grooves—perfect for holding onto a sweet glaze (recipe included below). In this grandma’s donut video recipe tutorial by Oh Yum With Anna Olsen, onYouTube, you will learn how to make these delicious donuts in a few easy steps. I can’t imagine that there would be a better recipe out there than this one. ; Add dry ingredients and sour cream alternately to the butter mixture, ending with flour, and mixing well between additions. Thank you and Happy Thanksgiving. While dough is chilling, fill a Dutch oven at least 2-3" deep with canola or vegetable oil. Combine butter and sugars in a large bowl and use an electric mixer to beat until creamed together. hi! I have plenty of flour on my surface, but by the time I roll it out and cut it I can’t get them to hold their shape to transfer back to the fridge because the dough is too warm. This was my first try at homemade doughnuts… They are amazing and so easy! I spent a few hot summer days standing over a Dutch Oven full of oil working on perfecting these sour cream donuts, but ultimately it was worth it. Please read my. How long do you think I could keep the dough in the refrigerator before frying them up, could I roll out and fry half of the batch but keep the other half of the dough for another day? Dip the donuts in the sugar right after removing them from the oil. Whisk the flour, baking powder, baking soda, cinnamon and nutmeg in a medium bowl. You May Also Like. Drizzle evenly over doughnuts. I don't discriminate when it comes to my favorite food. What if I don’t have a candy thermometer ? There is nothing I could think of to improve them. Oh well. See more ideas about Donut recipes, Baked donut recipes, Cake donuts. Then add the egg yolks, and mix it really well. Just delicious. , And here I thought I was being so clever. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the … Thanks for sharing. In a medium sized bowl combine the wet ingredients: 1/2 cup full fat sour cream, 1 large egg, 1/2 teaspoon vanilla extract and 1/4 cup vegetable oil and 1/2 cup sugar. Around The Web. It was a Tour de Glaze that led me to crown the city's best doughnut … As an Amazon Associate I earn from qualifying purchases. Add sour cream mixture to flour mixture; stir until just combined. Hi Brittani! Texture: Slightly crunchy on the outside, cakey and soft on the inside.All the little cracks in these doughnuts just soak up the shiny, crackled glaze. This recipe is like every delicious sour cream cake you have ever had but in the form of a lovely bite-sized donut. . Next, combine the butter and sugar. In a stand mixer add 5 egg yolks, 250 grams of plain white sugar, and 2 ½ Tbsp of unsalted butter. For Sour Cream Donuts. You can also subscribe without commenting. www.thesemisweetsisters.com/2014/09/03/baked-sour-cream-donuts-recipe Meanwhile, prepare your glaze. My dough is too sticky. These donuts are tender, cakey, and packed with flavor. Enjoy warm. The sour cream makes the cake super moist and delicate. First, sift the dry ingredients together. In a large bowl, mix the sugar and shortening on low speed for 1 minute. Cut with a floured 2-1/2-in. I bet you could go for one, too? This recipe is like every delicious sour cream cake you have ever had but in the form of a lovely bite-sized donut. These old fashioned sour cream donuts are cakey, tender, and made with no yeast! Grease donut pan with oil or cooking spray. Maybe it’s not as ideal as, say, a homemade granola bar, but the weather today is at least 30 degrees cooler than it was last Monday, it’s grey outside, the wind is howling, and the baby pool in our backyard (Leia’s) that was empty on Friday is about to overflow with rain. Start by sifting together 600 grams of cake flour, 1 ½ Tbsp baking powder, and 2 tsp of table salt into a bowl. Should I cut the dough and work in smaller batches? My recipe uses a combination of both white sugar and brown sugar, egg yolks only (no whites), and a full tablespoon of cornstarch for the best sour cream donut recipe out there (in my humble opinion, of course ). . Place the confectioner’s/icing sugar, corn /golden syrup, salt, vanilla and hot water in a large mixing … Add dry ingredients to wet and use a spatula and stir by hand until ingredients are combined (I don't recommend using your electric mixer at this point, you don't want to over-work the ingredients or it can make your donuts tough). The chocolate sprinkles most likely won’t stick without a glaze, but you can use whatever topping you would like , Hi ! You begin this recipe by making the sour cream and buttermilk dough and forming it into balls that you will drop in the hot grease. I’m so sorry that happened, Hope! If your glaze begins to solidify while your donuts are frying, just pop it in the microwave for a few more seconds and give it a good stir. Dip them in an optional vanilla glaze and serve warm! I’m camping in a few weeks and would love you bring these along and cook the first morning there. Sprinkle evenly with nuts. Help! Grease two donut pans (with room for 6 donuts each) with coconut oil or other oil of choice. Once dough has chilled, remove from refrigerator and turn out onto a clean, lightly floured surface. Simple really is best sometimes! These are the best I’ve ever tried! Whisk until fully incorporated. Adding donuts will cause your oil temperature to drop, so make sure you allow it to come back to the correct temperature between batches. Fry until the dough floats to the top, then an additional fifteen seconds. Dough will be sticky. With the stand mixer set to low, … Cover bowl and chill for 1 hour. These donuts are so delicious and easy, they have become a real favorite around our house. Re-group any scraps and work them together, re-roll out, and repeat to cut out as many donuts as possible from your dough. Using a heavy-bottomed pot, such as a Dutch oven, add 2-inches of oil and place over medium heat. Unfortunately, you need to be able to test the oil to ensure it reaches the set temperature before placing your donuts into the oil. Preheat oven to 350. Honestly I’m not sure how they would turn out. Like my popular donut hole recipe, these are great to make with no yeast or rising required! Definitely! This may be causing it to get too sticky too quickly. I am so glad you enjoyed them so much, Donna! Beat butter and sugar together until well-mixed. Once oil has reached 350-360F (175-185C), remove donuts from the refrigerator and use tongs to carefully transfer donuts or donut holes in the oil, just 3 or 4 at a time. Notify me of followup comments via e-mail. Use a rolling pin to roll to about 1/2" thickness and use a donut cutter to cut out donuts (save the holes, I always fry the donut holes as well!). Honestly, I wish I’d waited for this cooler weather to come before I started experimenting with this recipe. In medium bowl, whisk together sour cream, eggs and butter. Heat the oven to 425 degrees. I’m not sure if it was the substitution choice, or if I made a wrong turn with the recipe, but my donuts sort of crumbled and melted at the same time upon entry into the oil. Instructions. The dough will be sticky. . Coat 2 (6-cavity) doughnut pans with nonstick cooking spray. 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