Sour Cream Cake Doughnuts
Nutrition
Calories: 853 kcalCarbohydrates: 47 gProtein: 9 gFat: 80 gSaturated Fat: 12 gCholesterol: 41 mgSodium: 175 mgFiber: 3 gSugar: 31 gVitamin A: 2.575 IUCalcium: 72 mgIron: 9 mg
Ingredients
- 2 cups all-purpose flour
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 whole large eggs
- 1/2 cup sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup cinnamon-sugar
- 4 cups cooking oil
Instructions
- Whisk together in a medium bowl: flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, beat eggs until foamy.
- Gradually add and beat until thoroughly blended: sugar, sour cream and vanilla.
- Add the dry ingredients and stir just until incorporated. The dough will be very soft. Pat the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours or up to 2 days. The dough will never become firm but it will be workable when cold.
- Working on a lightly floured surface, pat or roll the dough out 1/2 inch thick. Cut with a well-floured doughnut cutter, keeping the doughnut holes too. Drop the doughnuts and holes, 2 or 3 at a time, into oil heated to 365°F, Fry until golden on both sides. Drain well on paper towels.
- shake in a bag with: cinnamon and sugar
- Serve while still warm or within a few hours of frying.