DIY Doughnuts: 60 #Delish Homemade Doughnut Recipes (60 Super Recipes Book 28) by Belle Rhonda

Author:Belle, Rhonda [Belle, Rhonda]
Language: eng
Format: azw3
Published: 2015-11-30T05:00:00+00:00

Lemon Cream Cake Doughnuts

¼ cup sour cream

½ teaspoon baking soda

¾ cup granulated sugar

¾ cup plus 2 tablespoons nonfat buttermilk

1 tablespoon active dry yeast

1 tablespoon fresh lemon zest (omit if using vanilla extract)

1 teaspoon lemon or vanilla extract

1 teaspoon mace

1 teaspoon nutmeg

1 teaspoon salt

1¼ cup cake flour

1½ teaspoons baking powder

1-2 quarts canola oil

2½ cups all-purpose flour, divided

3 large eggs

Dust a large baking pan with ¼ cup flour. Place sour cream in small mixing bowl over hot water until sour cream is warm to the touch. Set aside. In large mixing bowl, combine 2 cups flour, cake flour, sugar, baking powder, baking soda, salt, nutmeg and mace. Make a well in center of dry ingredients. Place yeast in well. Pour warm sour cream over yeast and let sit 1 minute. While waiting, in a small mixing bowl, whisk together buttermilk, eggs, lemon extract and zest. Add to dry ingredients. By hand, using a wooden spoon or rubber spatula, gradually draw flour mixture into egg mixture and continue stirring until all flour is incorporated. Note that the dough will be very sticky. Sift 1/8 cup remaining flour onto clean work surface. Turn out dough. Sift another 1/8 cup flour over dough. Using your hands, pat the dough to an inch thickness. Using a doughnut cutter of your desired size (biscuit cutters work too), cut out the doughnuts, dipping cutter in flour before each cut. Let doughnuts rest 10 minutes. Next, heat oil in large deep fryer or stockpot to 375 degrees. Transfer 3 or 4 doughnuts at a time to hot oil and fry for 1½ minutes per side or until golden brown. Using a slotted spoon, transfer cooked doughnuts to a wire cooling rack. Repeat process until all doughnuts are cooked. Makes 1 dozen large doughnuts or 2 dozen smaller ones. #Delish!

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