{"id":302,"date":"2023-03-31T13:36:32","date_gmt":"2023-03-31T13:36:32","guid":{"rendered":"https:\/\/fofig.com\/?p=302"},"modified":"2023-03-31T13:36:32","modified_gmt":"2023-03-31T13:36:32","slug":"old-fashioned-sour-cream-cake-donuts","status":"publish","type":"post","link":"https:\/\/fofig.com\/index.php\/2023\/03\/31\/old-fashioned-sour-cream-cake-donuts\/","title":{"rendered":"Old Fashioned Sour Cream Cake Donuts"},"content":{"rendered":"

Ingredients<\/p>\n

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Vegetable oil, for frying.<\/div>\n
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\u00b03 tablespoons softened unsalted butter.<\/div>\n
<\/div>\n
\u00b0\u00bc cup. Granulated sugar.<\/div>\n
<\/div>\n
\u00b0\u00bc cup. Golden brown sugar.<\/div>\n
<\/div>\n
\u00b02 large egg yolks.<\/div>\n
<\/div>\n
\u00b0\u00bd tablespoon of vanilla extract.<\/div>\n
<\/div>\n
\u00b01\u00bd cups. Of sour cream.<\/div>\n
<\/div>\n
\u00b02\u00bd cups. All-purpose flour.<\/div>\n
<\/div>\n
\u00b02 tablespoons of baking powder.<\/div>\n
<\/div>\n
\u00b01 tablespoon cornstarch.<\/div>\n
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\u00b0\u00bd tablespoon of salt.<\/div>\n
<\/div>\n
\u00b0\u00bc tablespoon ground nutmeg.<\/div>\n
<\/div>\n
*INGREDIENTS NEEDED TO MAKE THE GLAZE:<\/div>\n
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\u00b03 Cups. Of powdered sugar.<\/div>\n
<\/div>\n
\u00b0\u00bd Cup. Melted salted butter.<\/div>\n
<\/div>\n
\u00b01 teaspoon of vanilla extract.<\/div>\n
<\/div>\n
\u00b04 tablespoons hot water.<\/div>\n
<\/div>\n
<\/div>\n
*PREPARATION:<\/div>\n
<\/div>\n
1st step :<\/div>\n
<\/div>\n
First, in a large dish, mix 3 tablespoons of melted unsalted butter with caster sugar and brown sugar. Use an electric hand mixer to mix the ingredients well, then add 2 large egg yolks and the vanilla essence to the mixture. Mix it again once more.<\/div>\n
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2nd step:<\/div>\n
<\/div>\n
Next, sift the following dry ingredients into a separate bowl: flour, cornstarch, baking powder, salt, and nutmeg.<\/div>\n
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3rd step:<\/div>\n
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Using a spatula, fold one-third of the flour mixture into the butter and sugar mixture. Next, you’ll like to add about a third of your sour cream. Mix a little more.<\/div>\n
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4th step:<\/div>\n
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Add the second third of the flour mixture, then stir in another half cup of sour cream and do the same for the third time.<\/div>\n
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5th step:<\/div>\n
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Now add the remaining third of the flour, mix, then add the last half cup of sour cream. Then, tightly cover the donut batter with a thick piece of plastic wrap. Refrigerate for at least an hour, or until solid.<\/div>\n
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6th step:<\/div>\n
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Roll out the donut batter to about 1\/2 inch thickness and cut out as many donuts as possible using a cookie cutter or two different sized cookie cutters once you have gently dusted your area of flour work.<\/div>\n
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7th step:<\/div>\n
<\/div>\n
Re-roll the leftovers, then cut out as many donuts as possible from the remaining dough. If necessary, repeat this procedure. I had about 12 donuts.<\/div>\n
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8th step:<\/div>\n
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Bring the oil temperature to 325 degrees Fahrenheit by filling a heavy-bottomed saucepan with about 2 inches of corn oil.<\/div>\n
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9th step:<\/div>\n
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Fry the donuts in small batches for 2 minutes on each side, being careful not to overload the pan. Watch them closely to avoid overheating. Also be sure to adjust the heat according to the thermometer. And to remove excess oil from cooked donuts, place them on a paper towel-lined tray.<\/div>\n
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10th step:<\/div>\n
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You will need half a cup of melted butter and a little vanilla essence in the frosting, which you can combine with powdered sugar.<\/div>\n
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11th step:<\/div>\n
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Let the donuts cool on a cooling rack once they have been dipped in the glaze. With a cup of coffee or a glass of fresh milk, enjoy them.<\/div>\n
<\/div>\n
Enjoy !<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Ingredients Vegetable oil, for frying. \u00b03 tablespoons softened unsalted butter. \u00b0\u00bc cup. Granulated sugar. \u00b0\u00bc cup. Golden brown sugar. \u00b02…<\/p>\n","protected":false},"author":1,"featured_media":303,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-302","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-recipes"],"_links":{"self":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/302","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/comments?post=302"}],"version-history":[{"count":1,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/302\/revisions"}],"predecessor-version":[{"id":304,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/posts\/302\/revisions\/304"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media\/303"}],"wp:attachment":[{"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/media?parent=302"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/categories?post=302"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fofig.com\/index.php\/wp-json\/wp\/v2\/tags?post=302"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}