Glazed Sour Cream Doughnuts

Glazed Sour Cream Doughnuts is a lacto ovo vegetarian breakfast. This recipe makes 6 servings with 322 calories, 4g of protein, and 6g of fat each. For 45 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 746 foodies and cooks. If you have confectioners' sugar, baking soda, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Just a Taste. From preparation to the plate, this recipe takes approximately 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so awesome. Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel, Sour Cream Doughnuts, and Old-Fashioned Sour Cream Doughnuts are very similar to this recipe.

Servings: 6

Preparation duration: 45 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.In a separate bowl, whisk together the sugar, sour cream, egg and butter.Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.Fry the doughnuts and doughnut holes in batches until they are golden brown.Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.

 

Step by step:

1. First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.In a separate bowl, whisk together the sugar, sour cream, egg and butter.

2. Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.

3. Roll the dough out onto a lightly floured surface until it is approximately ½-inch thick.Use a cookie cutter to cut out doughnuts that are 2½ inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360ºF.Fry the doughnuts and doughnut holes in batches until they are golden brown.Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain.

4. Let them cool just slightly before dipping them in the prepared glaze.

Nutrition Information:

covered percent of daily need