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Sour Cream Cake Doughnuts




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
In a large bowl, beat until foamy:
2 large eggs
Gradually add and beat until thoroughly blended:
1/2 cup sugar
Stir in until blended:
1/2 cup sour cream
1 teaspoon vanilla


Recipe



Add the dry ingredients and stir just until incorporated. The dough will be very soft. Pat the dough into a disk, wrap it in plastic, and refrigerate for at least 2 hours or up to 2 days. The dough will never become firm but it will be workable when cold.
Working on a lightly floured surface, pat or roll the dough out 1/2 inch thick. Cut with a well-floured doughnut cutter, keeping the doughnut holes too. Drop the doughnuts and holes, 2 or 3 at a time, into deep fat heated to 365 degrees. Fry until golden on both sides. Drain well on paper towels and either dust with powdered sugar or shake in a bag with sugar or cinnamon and sugar.
Serve while still warm or within a few hours of frying. Makes about 12 2 3/4-inch doughnuts.