SOUR CREAM DONUT

Below is an easy dessert recipe for how to make sour cream donut, I simplified the procedures and it is exactly an easy recipe to follow if you are happened to use it for some emergency occasions like entertaining friends in a haste or something like that, you may use it some day.

Donut may run into my mind when speaking of American desserts. They are always dressed up with different kinds of decorations, if making a survey about “My Favorite Dessert” for all of the Americans, donut might be the number 1 or 2 on the list with Apple Pie, Cheese Cake and Brownie. In dessert world, the best part of the dessert were originated from Europe, like France and central Europe, whereas donuts come from America, so it could be said that donut is a comparative young and original American dessert.

Donut is a kind of fried pastry, we need no oven but a frying-pan! In The United States, besides donut, there are other two pastries which also belong to the donuts family, one is Cruller with a “braid pattern”, the other is Beignet with a shape of cube originated from New Orleans. Actually you can find something similar with donut around the world, i.e. Churro from Spain, and fried Tteok from China…

Donut has two ways of spelling, the other is doughnut, which is more traditional, but donut is in common use existing in American English.

Generally donut can be made by two methods, one is called paste which is similar with Sweet Bread, the other is cake, whose names are Yeast Donut and Cake Donut. In terms of the oil absorption, I choose Cake Donut. To make Cake Donut we need not work dough and yeast, furthermore the frying time is comparatively short, but we need professional donut cutting die.

 

Sour cream donuts

 

Ingredients: 3 eggs, 240gr caster sugar, 240gr sour cream, 960gr AP-flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon powdered cinnamon or nutmeg, 1/2 teaspoon salt, a hint of icing sugar (Can make 6.5cm size x 36 donuts)
1.Beat 3 eggs to a pot, mix well, stirring while slowly add 240gr caster sugar
2.Add 240gr sour cream into it, mix
3.Sift together 960gr AP-flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon powdered cinnamon or nutmeg, 1/2 teaspoon salt, mix, sift again and then add it into 2
4.Fold 3 into a a sticky paste, cover it with plastic wrap, put it into the freezer for at least 2 hours, up to 24 hours
5.Take out a half paste from the freezer, and shift it onto the operation area dotted with flour, roll the paste into a 1.2cm thick flat paste, and then use the donut cutting die to cut the paste into a ring, re-roll the left paste, and re-cut rings. After done, take out the other half paste and operate like the above
6.Leave the ready-made rings for 20minutes to 1 hour, return warm in order to shape a shell, avoid absorbing excessive oil while frying
7.Pour 7.5cm depth peanut oil(which is best) into a pan, warm up to 374F, gently move the rings one by one into the frying-pan, after one side is turning into golden brown, and reverse the other side until it’s the same, each side will take about 1.5-2 minutes
8.Put the fried donut onto the oil absorbing paper, cooling, and sprinkle with icing sugar
9.Better eat on the same day