Sour Cream Doughnuts 1972 Canadian Food

SOUR CREAM DOUGHNUTS 1972 (CANADIAN)

Sour Cream Doughnuts 1972 (Canadian) image

Make and share this Sour Cream Doughnuts 1972 (Canadian) recipe from Food.com.

Provided by andypandy

Categories Breads

Time 15m

Yield 18 doughnuts, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sour cream
1 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
3 cups all-purpose flour
1/8-1/4 teaspoon nutmeg (optional)
1 teaspoon vanilla extract

Steps:

Beat sour cream with sugar well.
Add eggs and mix well.
Mix all dry ingredients seperately and add into wet mixture.
Roll out the dough onto a lightly floured surface about 3/4 inches thick.
Cut with a doughnut cutter.
Fry in deep hot fat.
Deep fat should be temp of 370 degrees.
Turn once to brown both sides.
Place onto paper towels to drain.
Sprinkle or dust with granulated sugar, powdered icing sugar.

Nutrition Facts : Calories 273.8, Fat 5.9, SaturatedFat 3, Cholesterol 49.2, Sodium 275.7, Carbohydrate 49.4, Fiber 1, Sugar 21, Protein 5.6

SOUR CREAM DOUGHNUTS

Sour Cream Doughnuts image

Make and share this Sour Cream Doughnuts recipe from Food.com.

Provided by evelynathens

Categories Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 large eggs
3/4 cup sugar
1 teaspoon vanilla
1 cup sour cream
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1/4 cup flour, additional
vegetable oil, for deep-frying
sugar, if desired (for dredging)

Steps:

In a large bowl, beat together the eggs, sugar and vanilla until mixture is pale and thick; add sour cream and combine well.
Sift flour together with baking powder, baking soda, salt and cardamon.
Add flour to egg mixture and stir until just combined (it will be sticky).
Turn dough out onto a well-floured surface, sprinkle additional flour over and roll dough out to 5/8 of an inch thick.
Cut as many rounds as possible with a 3 inch cutter dipped in flour, and cut out centers too.
Gather the scraps into a ball, reroll and cut out more doughnuts in the same manner.
Make doughnut ‘holes’ with any bits remaining.
Flatten doughnuts and holes gently until ½ inch thick and fry in batches in hot oil for 1 ½ minutes on each side, until golden-brown.
Transfer to paper towels to drain.
If desired, while still warm, dredge with sugar, shaking off excess.

Nutrition Facts : Calories 226.3, Fat 5.2, SaturatedFat 2.8, Cholesterol 43.7, Sodium 254.6, Carbohydrate 39.4, Fiber 0.9, Sugar 12.7, Protein 5.2

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