Sour Cream Doughnuts

So today I decided to tackle doughnuts. I’ve made them before and it’s been a long and laborious task that hasn’t produced great doughnuts. My boyfriend is Polish and they have ‘fat Thursday’ like a lot of European countries where they eat pączki (Polish doughnuts). He loves them but I often just buy them from the supermarket for ease! However, over this weekend I stumbled across a website with some fantastic ‘copycat’ recipes (copycat recipes) which of course led me onto other recipes. I eventually found a recipe for sour cream doughnuts which seemed simple and sure enough they were (sour cream doughnuts). They are super easy, have turned out brilliantly and have gone down a storm with my boyfriend!

For approximately 20 mini doughnuts:

(The recipe is in cups which I converted to grams and it worked fine – I’ve put both on here for you to choose.)

150 g (1¼ cups) plain flour

35 g (⅓ cup) icing sugar

1 tsp baking powder

1 tsp ground cinnamon

15 g (1 tbsp) margarine

60 g (¼ cup) sour cream

1 egg

Oil for frying (I used about 500ml of extra virgin but it’s probably cheaper and just as good to use vegetable or sunflower oil)

Sift all the dry ingredients together. Beat together all wet ingredients until smooth. Pour the wet mix into the dry mix and stir together to make a sticky dough. Chill for at least 20 minutes. Heat your oil. Be VERY careful when deep frying, particularly if you use gas like me. I use a high sided saucepan and watch it like a hawk. I don’t have a thermometer so just have to cook by trial and error. I have found that putting a tiny bit of the dough into the oil and seeing when the oil starts to bubble is the best way. If you do have a thermometer then the oil needs to be at about 175^oC (350^oF). Pull off bits of dough and roll in the palm of your hands into a ball shape. You can make whatever size you like but I made mini ones about 3cm (1.5 inches) in diameter. They will take varying times to cook but a good indicator is the colour. Mine went golden brown. Fish out with a slotted spoon and drain on kitchen roll. You can roll them in sugar if you want to make them authentic and voila! Homemade doughnuts!

And now for the tasty results!

 Lizzi :)