There you have it – my favorite doughnuts, as of right now. To help keep the oil temperature steady, fry the doughnuts in batches.Alternatively, if the oil isn’t hot enough, the doughnuts will take too long to cook and become greasy. If the oil gets too hot, the exterior will burn before the interior is cooked. I use a candy thermometer to make sure the oil stays at 350 degrees the whole time. When frying the doughnuts, the temperature is very important, as it is when frying anything.
Thick dough produces tall, moist doughnuts. In fact, you’re better off making the dough too thick than too thin. Otherwise, the doughnuts will turn to hockey pucks when you fry them.
Here are the tips you must remember in these two key steps: But, as simple as these steps sound, this is where your doughnuts can go wrong if you don’t follow the instructions exactly right. Then, all we have left is cutting the doughnuts and frying them. After the dough is mixed together, we chill it to help the dough thicken a bit and let the flavors come together. To make the dough, it’s very similar to a cake recipe, but instead of milk, we use sour cream. That means these doughnuts are much less complicated and are ready much sooner than yeast doughnuts. In the two main categories of doughnuts – yeast vs cake- sour cream doughnuts are classified as cake doughnuts, for the simple fact that there is no yeast in the dough. Oh and let’s not forget the flavor – these doughnuts are made with hints of spice from nutmeg and cinnamon that are subtle enough that you probably won’t notice it immediately but you know there’s something different going on.Īlright…now that you know what sour cream doughnuts are all about, here is my homemade version that I make whenever I need my fix. The best thing about these doughnuts is the combination of textures. My husband works right by the bakery and loves to surprise me with them every once in a while. I’ve had them at a few coffee shops before and liked them, but it wasn’t until I had them at a local bakery that I truly fell in love. They’re bulky doughnuts that are firm on the outside but oh-so-moist on the inside. Sour cream doughnuts – also known as old-fashioned doughnuts- are known for being the least dainty of the doughnut family. I’d almost always go for the yeast doughnut with chocolate icing.īut now, as an adult, I’ve gotten the chance to experience so many more kinds of doughnuts: powdered, cinnamon, cake, French crullers, jelly-filled, and my latest favorite, sour cream doughnuts. Some of my happiest memories are when my dad would surprise us with a dozen doughnuts on a random Saturday morning. Sour Cream Doughnuts – Dense and crispy on the outside, moist and cakey on the inside, these sour cream doughnuts are your favorite cake doughnuts that are ready in half the time as yeast doughnuts!ĭoughnuts have always been a weakness of mine.
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