Old-Fashioned Doughnuts Recipe
Old-Fashioned Doughnuts Recipe photo by Taste of Home

Old-Fashioned Doughnuts Recipe

Publisher Photo
These finger-licking good delicacies are so light and luscious, my family has always referred to them as "Angel Food Doughnuts!" They're lovely at Christmas with a dusting of Confectioners' sugar.
TOTAL TIME: Prep: 35 min. + chilling Cook: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 35 min. + chilling Cook: 15 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • Confectioners' sugar

Directions

  1. In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine the flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate for 2-3 hours.
  2. Turn dough onto a well-floured surface; knead for 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 3 minutes or until golden brown on each side. Fry doughnut holes until golden brown. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: About 1-1/2 dozen doughnuts plus doughnut holes.
Originally published as Old-Fashioned Doughnuts in Country Woman Christmas Annual 2005, p19

Reviews for Old-Fashioned Doughnuts

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MY REVIEW
Reviewed Nov. 26, 2011

"This was a good recipe with a little help. I added a scant half teaspoon of nutmeg. The recipe called for 4 cups of flour but I had to add three forth to a cup of flour to roll them out. It did say in the recipe that the batter would be sticky but it turned out more like a thick, thick cake batter. The addition of the flour to roll them out and the nutmeg made every thing right and they were very good."

MY REVIEW
Reviewed Oct. 20, 2008

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