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:
1¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1½ cups confectioners' sugar, sifted
1 large egg
1/8 teaspoon salt
¼ cup sour cream
1/3 cup sugar
1 Tablespoon unsalted butter, at room temperature
2 teaspoons vanilla extract
Vegetable oil, for frying
3 to 4 Tablespoons whole milk
Equipment:
whisk
bowl
plastic wrap
spatula
cookie cutter
slotted spoon
wire rack
pot
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
