These finger-licking good delicacies are so light and luscious, my family has always called them "angel food doughnuts." They're lovely at Christmas with a dusting of confectioners' sugar. —Darlene Brenden, Salem, Oregon
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1 cup sugar
- 3 eggs
- 1 teaspoon 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
- 2 cups confectioners' sugar
- 1 pinch salt
- 3 to 4 tablespoons boiling water
- 3 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 2 tablespoons baking cocoa
- 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 flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours.
- Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels.
- For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting. Yield: About 1-1/2 dozen doughnuts plus doughnut holes.
Originally published as Old-Fashioned Frosted Doughnuts in Breakfast & Brunch 2011 2011, p67
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