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Sour Cream Cake Doughnuts

Source of Recipe


From "Joy of Cooking"






List of Ingredients



• 2 cups all-purpose flour
  
• 2 ½ tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• ½ tsp ground cinnamon
  
• 2 large eggs
  
• ½ cup sugar
  
• ½ cup sour cream
  
• 1 tsp vanilla
  






Instructions



1. Whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. In a large bowl, beat eggs until foamy. Gradually add sugar, and beat until thoroughly blended. Stir in sour cream and vanilla until blended. Add the dry ingredients and stir just until incorporated. The dough will be very soft.
   
   
2. 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 become workable when cold.
   
   
3. 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 doughnuts.