← Back to Search Results
frying
Orange Sour Cream Doughnuts

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes 28 doughnuts and holes

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)

Directions

1. 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.

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

3. 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.

4. 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.

5. 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!

6. 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.

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


© 1997 Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on a serving size of 1 doughnut and 1 hole, but does not include optional Confectioners' sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

205kcal (10%)
43mg (4%)
0mg (0%)
27mcg RAE (1%)
34mg
5mg
2g
8g
0g
20g
22mg (7%)
147mg (6%)
2g (12%)
13g (20%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
american-masala American Masala
by Suvir Saran
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lidias-italy Lidia's Italy
by Lidia Bastianich
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?