Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot for frying
- Slotted spoon or spider strainer
- Cooling rack
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.
2. In a separate bowl, whisk together sour cream, eggs, melted butter, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Cover the bowl with plastic wrap and chill the dough for at least 1 hour or overnight.
5. Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. On a lightly floured surface, roll out the chilled dough to 1/2 inch thickness. Use a doughnut cutter or two round cutters to cut out doughnuts and doughnut holes.
7. Carefully drop the doughnuts into the hot oil, frying in batches of 2-3 at a time. Fry for 1-2 minutes per side, or until golden brown.
8. Use a slotted spoon or spider strainer to remove the doughnuts from the oil and transfer them to a cooling rack to drain excess oil.
9. Repeat with the remaining doughnuts and doughnut holes.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour or overnight
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 doughnuts
Nutritional information:
Calories per serving: 200
Total fat: 9g
Saturated fat: 4g
Cholesterol: 45mg
Sodium: 250mg
Total carbohydrates: 27g
Dietary fiber: 1g
Total sugars: 10g
Protein: 3g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream.
- You can use vegetable shortening instead of unsalted butter.
Variations:
- Add 1 tsp of cinnamon to the dry ingredients for a cinnamon sugar doughnut.
- Add 1/2 cup of mini chocolate chips to the dough for a chocolate chip doughnut.
- Dip the doughnuts in a glaze made of powdered sugar, milk, and vanilla extract for a sweet finish.
Tips and tricks:
- Make sure the dough is well-chilled before rolling it out to prevent it from sticking to the surface.
- Use a deep-fry thermometer to ensure the oil stays at a consistent temperature.
- Do not overcrowd the pot when frying the doughnuts, as this will lower the oil temperature and result in greasy doughnuts.
Storage instructions:
- Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- To reheat the doughnuts, place them in a 350°F oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Dust the doughnuts with powdered sugar or cinnamon sugar before serving.
- Drizzle the doughnuts with a glaze made of powdered sugar, milk, and vanilla extract.
- Serve the doughnuts with a side of fruit or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate chips
- Powdered sugar
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more sour cream or yogurt.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the doughnuts are cooked all the way through before serving.
Food history:
- Doughnuts have been around for centuries, with variations found in cultures around the world.
- The modern doughnut as we know it today was first created in the mid-19th century in New York City.
Flavor profiles:
- Sweet
- Nutty
- Rich
Serving suggestions:
- Serve the doughnuts warm or at room temperature for breakfast, brunch, or dessert.
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