Cookstr.com

Orange Sour Cream Doughnuts

Updated February 23, 2016
(1 Votes)

0 Comments

This image courtesy of Joseph DeLeo

A bite of these cakey doughnuts reveal a hint of orange and the tang of sour cream. When served hot on a chilly winter morning, they are a sweet way to start the day. Wrap them loosely in a linen napkin so they’ll stay warm.

Makes28 doughnuts and holes

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Dietary Considerationkosher, peanut free, soy free, tree nut free

Equipmentdeep fryer

Mealbreakfast, brunch, tea

Taste and Texturefruity, sweet, tangy

Ingredients

  • 2 large eggs
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • ¼ cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon orange marmalade, melted
  • 2 teaspoons finely grated orange zest
  • 3½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting (optional)

Instructions

Whisk the eggs in a large bowl until light and lemon-colored. Gradually add the granulated sugar, whisking constantly until the mixture is thick and ribbony.

Stir in the sour cream, milk, melted butter, melted orange marmalade, and orange zest.

In another bowl, sift the flour, baking powder, salt, and nutmeg together. Add this to the egg mixture, and stir to combine. Do not overwork the dough. Let the dough rest in the refrigerator for 20 minutes.

Pour oil to a depth of 2 to 3 inches in a large heavy pot, and place it over medium-high heat. Heat it to a temperature of 370°F.

While the oil is heating, roll the dough out on a lightly floured surface to about ¼-inch thickness. Using a floured 2½-inch doughnut or biscuit cutter, cut it into rounds. (If you don’t have a doughnut cutter, cut out the center holes with an apple corer.) Save the holes!

When the oil has reached 370°F, fry the doughnuts in small batches until golden brown, turning once, 1½ minutes per side. Use a slotted spoon to remove them from the oil, and set them on paper towels to drain. Then fry the doughnut holes (they’ll take about 30 seconds per side). Watch the temperature of the oil; let it reheat between batches if necessary.

Sprinkle the doughnuts with confectioners’ sugar, if desired, and serve warm.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password