Good Old Sour Cream Doughnuts

I’ve been meaning to do this one for a long time but never have gotten the down time to get around to it. Working at CFB Kingston gave me a few periods where I could have made myself look busy and I would have been fine, instead I decided to make doughnuts! One of my favourite treats in the world. I try the local bakeshop making the best doughnuts in town everywhere I go and learn something new every time!

 

This is a ChefSteps recipe, it’s foolproof! The most complex part is the deep frying. I made it with salted butter so I omitted the salt, I also added a tsp of nutmeg and cinnamon seeing as it’s that kind of season.

 

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Sour Cream Doughnuts

240 g granulated sugar

36 g salted butter

2 g ground nutmeg

3 g ground cinnamon

90 g egg yolks, beaten (about 5-6 large yolks)

380 g sour cream

600 g pastry flour (you can use AP)

15 g baking powder

Glaze

100 g milk

400 g powder sugar

1 tsp vanilla extract

pinch of salt

 

Method in a stand mixer

Before starting, line a bowl with greased plastic wrap.

Start by creaming your butter, sugar and spices. Add cream and beaten egg yolks. Once well mixed, you can start adding the sifted flour and baking powder in parts until it’s fully mixed.

Transfer the sticky mess into the prepped bowl, close it up, throw it in the fridge. While in the fridge, get your glaze ready by mixing the milk, powdered sugar and vanilla, leave it on a pot filled with water that will act as your double boiler once the doughnuts are cooling. Line a baking sheet with a greased parchment paper and at this point your doughnut mix should be relaxed and stiffer(min 15 min).

Roll out your dough to 1/2″, cut out doughnuts with floured cutter or two ring cookie cutters, place on parchment, dust off flour, wrap and throw back into the fridge to stiffen up before you start frying them.

 

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Get your oil up to 345F, a baking sheet with a cooling rack or paper towel to soak up the excess oil.

I like to start by doing the doughnut holes and then wait for my oil to get back up to temp before I begin with the doughnuts(don’t overcrowd), they will take about three and half minutes each, once in, wait until edges start to change colour(about 40 sec), flip, fry for 80 sec, flip and let fry until golden brown. Let oil get back up to temp and start with the next batch.

Once all doughnuts cooling, start the double boiler and get your glaze ready for dipping! Taste it to make sure it’s got enough vanilla, add more if required. Dip, let cool and share your finished products with your friends and family OR “taste” them all yourself…

 

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