Sour Cream Cake Donuts

• khẩu phần: 12 servings
• thời gian hoạt động: 10 minutes
• tổng thời gian: 20 minutes

Nguyên liệu

2 ½ cups cake flour (300 grams)

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

4 tablespoons unsalted butter (softened, ½ stick)

½ cup granulated sugar

1 ½ teaspoon vanilla extract

2 large eggs (lightly beaten)

¾ cup sour cream

½ cup all-purpose flour (for shaping)

1 cup powdered sugar (120 grams)

1 tablespoon unsalted butter (melted and cooled)

½ teaspoon vanilla extract

2 tablespoons whole milk

3-4 cups vegetable oil

Hướng dẫn

Make Donuts

In a small bowl mix the dry ingredients (flour, baking powder, baking soda, salt, and nutmeg). Whisk until thoroughly incorporated.

In the bowl of a stand mixer, fitted with the paddle attachment, or large mixing bowl, cream the butter, granulated sugar and vanilla extracxt on medium speed until light and creamy, 1 to 2 minutes.

Add the eggs, mix on medium for 30 seconds, or until well incorporated, scrape down the bowl and paddle.

Add one-third of the flour mixture, mix on low until just incorporated, some streaks of flour may remain. Add half of the sour cream, mix on low until just incorporated. Continue adding one-third of the flour mixture and the remaining half of the sour cream, mixing on low speed and scraping down the bowl and paddle as needed. Finish with the final third of flour, mix on low until just incorporated.

Cover and chill dough for one hour.

Vanilla Glaze

Prepare the glaze. In a bowl add the melted butter and vanilla, whisking until combined. Add the powdered sugar and 2 tablespoons of milk whisk until fully incorporated. Cover and set aside until ready to use.

Cut and Fry Donuts

Just before shaping dough, begin heating 2-3 inches of oil in a Dutch oven, or heavy bottomed pan, over medium-high heat, heating to 350°F.

Turn out the chilled dough onto a floured surface. Careful not to overwork the dough, turn dough in on itself 2 to 3 times to form a loose ball.

Using a heavily floured rolling pin, roll dough to ½-inch thickness. With a 3-inch donut cutter, or a 3-inch and 1-inch cookie cutter, cut out the donuts, flouring the cutter after each use. Place cut donuts and holes on a parchment lined baking sheet. Gather dough remnants, shake off excess flour, press pieces together and re-roll dough to ½-inch thickness, cut and reroll dough to get a total of 12 donuts and holes.

Fry donuts in batches of 4 to 5 depending on size of the pot you are using. Use a thin metal spatula to move donuts from the baking sheet to hot oil. Fry for 60 seconds, gently flip, fry an additional 60 seconds. Carefully remove donuts with a metal spider strainer or metal spatula and place on a wire rack to drip off excess oil. Continue until all donuts and holes are fried.

Allow donuts to cool slightly and then glaze while they are still warm. Dip the top side of each donut in prepared glaze or spoon the glaze on top of each donut. To glaze the entire, turn to coat the other side. Place on a wire rack to allow glaze to set. Serve warm or at room temperature.

Dinh dưỡng

• Calo: 431 kcal
• Tổng Chất béo: 27 g
• Chất béo bão hòa: 8 g
• Chất béo không bão hòa: 17 g
• Chất béo chuyển hóa: 0.3 g
• Cholesterol: 52 mg
• Natri: 162 mg
• Tổng Carbohydrate: 42 g
• Chất xơ: 1 g
• Tổng Đường: 19 g
• Chất đạm: 5 g