Wednesday, August 30, 2017

Sour Cream Donuts

It's the last few days of August, can you believe it?? I have so many good things coming in these last few months of 2017 and I'm trying my hardest to slow down and savor every single one of them. 

I thought it would be fun to write out some things I've loved this month just to let you know about them, and to help me remember, too! Here we go!

First things first, the That Sounds Fun Podcast with Annie F. Downs. I have been super into podcasts this year, but this one makes me most excited to see when a new episode starts downloading. The topics of conversation are usually Jesus and FUN - it doesn't get any better than that. 

Garden City: Work, Rest, and the Art of Being Human by John Mark Comer. I was introduced to this book when John was on the That Sounds Fun Podcast, and it's been a great read. I highly recommend it!

Whole30. After what I've dubbed "Chaotic August" my body needed a reset, so we're doing another round. Thankfully we'll be finished before our vacation at the end of September!

Drunk Elephant T.L.C. Sakuri Babyfacial has saved my skin after "Chaotic August". My skin flipped out, and I think it was a perfect storm of stress, eating things out of my norm, and hormones. I have reactive skin anyway and the combo of all that wasn't great. Babyfacial is the only thing that helped. 

THESE Donuts! Actually, any donuts, but these turned out really nice and extra pretty. 

These are sour cream donuts, and we glazed them with a brown butter glaze. Did you know that brown butter is one of my favorite smells of all time? See also - lemon zest & sugar, and slightly burnt caramel. So good, all three. 

These donuts have such a great texture, and while they are not a yeast donut, they are fried which I prefer. They turned out so pretty and making a tiny slice around the top of the dough before frying made these look so rustic. Add 10 points for that. 

Sour Cream Donuts with Maple Brown Butter Glaze

For the Donuts

3 1/2 cups all purpose flour
1 tbsp baking powder1/2 tsp baking soda1 tsp cinnamon1 tsp nutmegpinch of salt1 cup granulated sugar2 eggs1/3 cup butter, melted1 tsp vanilla1 tsp lemon zest1 cup sour cream
Canola oil, for frying 

In a large bowl combine flour, baking soda and powder, cinnamon, nutmeg, and salt. Whisk to combine and set aside. 

In the bowl of a stand mixer cream together sugar and both eggs, vanilla, and lemon zest. Slowly pour in the melted butter making sure to incorporate fully. Add in half of the sour cream, beating until combined before adding the remaining sour cream and mixing until smooth and creamy. 

Add wet ingredients into the dry and mix together with a spatula until a smooth, sticky dough is formed. Roll dough out onto a piece of plastic wrap and wrap tight. Refrigerate overnight. 

When you're ready to begin frying, remove dough from the fridge and let rest on the countertop while you prepare the oil. In a heavy-bottomed pot, bring about 2-3 inches of oil to exactly 350 degrees. 

While the oil heats, roll dough out onto a flour surface to about 1/2 inch thickness. Using a large cutter, cut dough into 12 rounds, and then cut the centers out with a small cutter. Take a pairing knife and make a shallow cut all the way around the dough to make the extra texture on top of the donut. 

Drop three donuts at a time into the hot oil. Once the donut floats to the top, allow to cook about 1 minute before flipping the donut over and cooking for an additional 1 minute. Remove from oil and allow excess oil to drip off before placing on a cooling rack lined with paper towels. Continue for the remaining donuts and donut holes. 

For the Glaze

3 cups icing sugar
3 tbsp maple syrup
1/2 tsp vanilla
3 tbsp brown butter
3-4 tbsp milk

Combine icing sugar, syrup, vanilla, brown butter, and 2 tablespoons milk in a bowl. Depending on the thickness of your glaze add more milk to desired consistency. 

After donuts have cooled dip donuts in glaze and allow to set for a few minutes before serving. 



No comments:

Post a Comment