Old Fashioned Sour Cream Donuts

Sour Cream Donuts1

I’d like to take this opportunity to drop a few nuggets of truth on all of you, if that’s okay.

Nobody is normal. Nobody.

Fears are nothing more than stories that we tell ourselves.

A person who is nice to you, but rude to the waiter, is not a nice person.

Nothing is really lost- until your mom can’t find it, that is. Then, it’s just gone forever.

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Lastly ( and perhaps most  importantly)…it is always, ALWAYS, a good ‘time to make the donuts’.

For those that may not know, the Dunkin’ Donuts company featured a commercial with a character named Fred the Baker who appeared in commercials with the trademark ‘catchphrase’: “Time to Make the Donuts”. It was a pretty popular ad, and was also parodied in one of my favorite Saturday Night Live sketches with Jon Lovitz. It’s really all I could think about when I was putting this post together, and I think that that really says something to the centrality of donuts in life in general. Think about it: there’s no time, event or circumstance when it’s not a good time for some donuts.

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Had a lousy day at work? Time to make/eat some donuts.

 Your favorite team won the game? Time to make/eat some donuts.

Fight with the spouse/significant other? Time to make/eat some donuts.

Payday? Time to make/eat some donuts.

Fiesta Friday? Definitely time to make/eat some donuts.

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I mentioned in some of my earlier posts that I recently got into the mood to make some donuts from scratch. My sisters wanted these Cinnamon Bun Doughnuts and Apple Cider Donuts. And me, well I wanted these.

A good old fashioned sour cream donut just like the ones you get from the bakery.

Guys. Guys, guys, guuuuuuuuys.

Drop whatever you’re doing, print out this recipe and get in your kitchen. ‘Cause it’s time to make the donuts. These donuts. Right now.

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This recipe is so good, I honestly wouldn’t be able to tell the difference between these donuts, and ones you would buy from a bakery. The dough creates the perfect browned, crusty crevices that have just enough body for the icing to seep into, solidify and form the most delightful pools of pure sugary goodness. It’s just what a sour cream donut should be, and I meant JUST: golden brown and crusty on the outside, soft and  flakey tender on the inside, with the sour cream giving it just enough of a subtle tang to complement the sweetness of the icing. One of the best donuts, I’ve ever had, hands down.

And yeah, I’m more than a little pleased and proud that I was the one to make them.

I’m bringing these donuts to this week;s Fiesta Friday #38 hosted by Angie@TheNoviceGardener and co-hosted this week by Hilda and Julianna. Don’t fight over  them all at once, guys. There’s plenty enough to go round-for now…

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Old Fashioned Sour Cream Donuts

Recipe Adapted from Completely Delicious via  Hand Forged Doughnuts

CLICK HERE FOR PRINTABLE VERSION

Old Fashioned Sour Cream Donuts

Ingredients

For Donuts

  • 2 1/4 cup (255 grams) cake flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (100 grams) sugar
  • 2 tablespoons butter flavored shortening
  • 2 large egg yolks
  • 1/2 cup (4 fluid ounces) sour cream
  • Canola oil, for frying

For Glaze

  • 3 1/2 cup (350 grams ) powdered sugar, sifted
  • 1 1/2 teaspoon corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (2 1/2 fluid ounces) hot water

Directions

1. In a bowl, sift together the cake flour, baking powder, salt and nutmeg.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat the shortening and sugar together until sandy. Add the egg yolks and mix until light and thick.

3. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary. The dough will be sticky. Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour.

4. On a floured surface, roll out the chilled dough to about 1/2 inch thick. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking.

5. Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2 minutes, but watch to make sure they don’t burn.

6. Let drain on a paper bag to soak up the excess grease.

7. Mix all ingredients in a bowl with a whisk until smooth. Dip each donut into the glaze, making sure they are covered completely. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set.

8. Store in an air tight container at room temperature for a few days.

Cinnamon Bun Doughnuts

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There’s a regional little store in my area called Quality Dairy. If I were to describe it, I would say that it’s part corner store/part bakery/part liquor store/part ice cream parlor and in some locations, part gas station.

Nothing sounds weird about that, right?

But as quirky as it sounds, QD really is a local institution for the locals in my parts. There’s at least one on every major street on a corner and I can’t see it going anywhere anytime soon. For one, each one has an ATM machine that is free of that ridiculous surcharge you have to pay at every other ATM in a grocery store or other public place. Second, they make seasonal goodies that are SO good. Come Christmas, they’ll be selling their house-made Egg Nogg and egg nogg donuts, while at this time of year they’re putting out their famous, house-made Apple Cider and Apple Cider donuts. My sisters make sure there’s a gallon of QD apple cider in the fridge every single week during the Fall. I’m so not kidding.

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  In the summer time, it’ my go-t0 place of choice for hard-packed ice cream. Not only is it delicious, they’ll also give you a lot of bang for your buck. I can go to QD once and pay $2.00-$3.00 for a ‘serving’ of ice cream that’ll last me 2 days. Top that, Coldstone.

My favorite part of QD has gotta be their baked goods, specifically the doughnuts. They make them fresh every morning in a warehouse, then deliver them to the individual QD locations across the area. They’re all pretty tasty, but one of my favorites has always been their cinnamon roll doughnut. It’s literally a cinnamon roll that’s been fried and dunked into a glaze. And it’s friggin delicious. Not to reinvent the wheel or anything, but I really saw no reason why I couldn’t do the same thing on my own.

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When you get right down to it, a good cinnamon roll boils down to a really good dough. So I decided to use one of Allrecipe.com’s most popular doughnuts recipes, and construct it like I would a cinnamon roll. Once the dough had gone through it’s first proof, I rolled it out into a very thin rectangle, and sprinkled it with a brown sugar filling. Then I rolled it up in the traditional method and let the rolls proof one more time. And they do get BIG. Like, bigger than the palm of your hand, big. After they finish the proofing, I fried them up just they way you would a regular doughnut, let them cool for a minute or two, then dunked them into the glaze.

A-ma-ZING.

These may be a little time consuming, but they were really worth the effort. I’d definitely make them again, or even make a variation of them with another flavored doughnut recipe like apple or chocolate.

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Cinnamon Bun Doughnuts

Recipe Adapted from Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 quart vegetable oil for frying
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed

 Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to a large rectangle, very thin. Sprinkle brown sugar over the dough. Roll up dough tightly into one large log., pinching the end into a tight seam to seal the dough off.

4. Using a serrated knife or unflavored dental floss, cut individual rolls out, about 1/2 inch thick. Grease two 11 x 13 baking pans with shortening or butter. Place rolls into cake pans, cover and allow to rise until doubled, about an hour.

5. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

6. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

 

Snowball Cookies

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12 Days of Christmas Treats

More  Christmas Trivia:

  1.  Most of Santa’s reindeer have male-sounding names, such as Blitzer, Comet, and Cupid. However, male reindeers shed their antlers around Christmas, so the reindeer pulling Santa’s sleigh are likely not male, but female or castrati. (So basically… women do all the work and the man gets the credit? Interesting.)
  2. Mistletoe (Viscum album) is from the Anglo-Saxon word misteltan, which means “little dung twig” because the plant spreads though bird droppings. (Remind me never to kiss anyone under a mistletoe. Reading this makes me feel like it would be a bad omen or something.)
  3. According to data analyzed from Facebook posts, two weeks before Christmas is one of the two most popular times for couples to break up. However, Christmas Day is the least favorite day for breakups. (Well that’s…depressing. If you break up with someone that close to Christmas, then-unless it’s under extreme circumstances- then I’m sorry, but you’re just a jerk.)

Source

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It’s Christmas time…so you gotta have snowball cookies. They’re a must. These were some of the first cookies that my mom would make for us at Christmas time when I was little and they’re still a favorite for us. The cookies themselves aren’t that sweet; it’s the powdered sugar that they’re rolled in after baking that gives them their sweetness. My mom used to fold finely chopped walnuts in the batter, but my sister Jas isn’t fond of nuts, so I left them out this time.

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 These cookies are extremely light and tender- as in melt in your mouth tender. And they’re good. Really, really good. We’ve always called these snowball cookies in my house, but I’ve heard people give them other names too: Mexican Wedding Cookies, Russian Teacakes, Polvorones. Call em whatever you like, just make em.

Okay, so am I the only one in love accappella groups? When I was in undergrad, there were several accappella groups on campus that were really very good. It takes a really talented singer to be able to sing and harmonize without the aid of music and when you take ten singers like that and put them together, it just sounds so beautiful. I first discovered Straight with No Chaser through my Christmas Pandora music station. Several of their songs were featured and I got hooked on their sound really quick. This album is fantastic, and although it’s a new favorite, I’m sure it will become a regular on my Christmas playlist from here on out

Favorite Tracks: “Hark! The Herald Angels Sing/Angels We Have Heard on High”, “Indiana Christmas”, “Auld Lang Syne”, “This Christmas”

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Snowball Cookies

Recipe Courtesy of Land O’ Lakes

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups all purpose flour
  • 2 cups finely chopped pecans (optional)
  • 1/4 cup sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar for rolling

Directions

1. Heat oven to 325°.

2. Cream butter and sugar together until light and fluffy.

3. Add flour, about 1 cup at a time, scraping sides of bowl in between additions until well mixed. Add vanilla extract.

4. Wrap cookie dough in plastic wrap and refrigerate overnight, or at least for an hour.

5. Shape dough into 1 inch balls. Place 1 inch apart onto cookie sheets lined with parchment paper. Bake 18-25 minutes, or until lightly browned.

6. Cool 5 minutes; roll in powdered sugar while still warm and again when cooled.

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