Homemade Doughnuts So Good, You’ll Slap Your Momma

On January 19, 2012

Lemon and Sour Cream Doughnuts

Is there anything better than a fresh, warm doughnut? Not for someone with a sweet tooth like me! The problem is that once you make a fresh batch at home, you are tortured every time you walk by them – they call your name. What? Your doughnuts don’t speak? Mine do. Until they are all gone. That is how I make them stop talking.

Our Improv Challenge this month gave us lemons and sour cream. Doesn’t sound too strange, you can combine those two ingredients in lots of baking dishes. I am excited to see what the other bloggers come up with. I snagged this recipe from Tartelette (fab-u-lous blog!) and it was right up my alley. Super easy, and super delicious.

Lemon and Sour Cream Doughnuts

 

Mis en Place:

Lemon and Sour Cream Doughnuts

Before frying, make sure to keep an eye on your oil, and bring the heat to a medium-low of 325 degrees.

Lemon and Sour Cream Doughnuts
Pillowy soft. Hint of lemon. Dusted with the sweetness of powdered sugar. You don’t have to wake up, you are not dreaming. Just eat another one.

But try not to eat as many as I did. I’m not saying that I ended up curled up in a corner somewhere with a stomach-ache. Nope. Not saying that.

2012-01-11

Kitchen Notes:

  • Fry only a few doughnuts at a time. It will not only help regulate the temperature, but you are able to keep an eye on the browning of the doughnuts.
  • I fried each doughnut for about 6 minutes, but I flipped them every 2 minutes to make sure I had even browning.
  • Don’t make the doughnuts too big or they will brown outside before they are done cooking inside. I used about 1/8 cup for each doughnut hole.
  • If you don’t have room for mistakes and wasted batter, it will help to make a couple of test doughnuts first and note size and cooking times.
  • Move doughnuts to a paper towel for draining, but dust with sugar before they cool too much.

Print
Meyer Lemon and Sour Cream Doughnuts

Rating: 51

Yield: About 20 doughnuts

Adapted from Tartelette Blog

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoon baking powder
  • pinch of salt
  • 1/2 cup sugar
  • 4 oz sour cream
  • 2 large eggs
  • zest and juice from one lemon
  • 1 tablespoon olive oil
  • canola or vegetable oil for frying
  • Powdered sugar, for dusting

Directions

  1. In a medium bowl, whisk together the flours, baking powder and salt.
  2. In a separate medium bowl, whisk together the sugar, sour cream, eggs, zest and lemon juice, and the olive oil, until smooth. Add the flour mixture, and stir with a spatula until the mixture is smooth. Cover the bowl with plastic wrap and refrigerate the batter for about 1 hour.
  3. Heat the oil over medium-low heat in a large heavy bottomed cast iron pan or Dutch oven until it reaches 325F. Scoop the batter using 1/8 cup full or a two-tablespoon ice cream/cookie scoop and fry 4-5 at a time without overcrowding your pan. Fry each batch for 4-6 minutes, occasionally monitoring the temperature of the oil.
http://mangoesandchutney.com/breakfast/meyer-lemon-and-sour-cream-doughnuts/

Let’s see what everyone else is cooking!



Category :
Breakfast, Dessert, Improv Challenge, Kid Friendly, Snacks

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