Sour Cream Lemon Cake Doughnuts |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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SOUR CREAM LEMON CAKE DOUGHNUTS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986. Ingredients:
2-1/2 cups all purpose flour divided use |
1/4 cup sour cream |
1-1/4 cups cake flour |
3/4 cup granulated sugar |
1-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon nutmeg |
1 teaspoon mace |
1 tablespoon active dry yeast |
3/4 cup plus 2 tablespoons buttermilk |
3 large eggs |
1 teaspoon lemon extract |
1 tablespoon fresh lemon zest |
2 quarts canola oil |
Directions:
1. Dust a large baking pan with 1/4 cup flour.
2. Cover a large portion of counter top with wax paper or paper towels and top with cooling rack.
3. Place sour cream in small mixing bowl over hot water until sour cream is warm to the touch.
4. Set aside.
5. Combine 2 cups flour, cake flour, sugar, baking powder, baking soda, salt, nutmeg and mace.
6. Make a well in center of dry ingredients then place yeast in well.
7. Pour warm sour cream over yeast and let sit 1 minute.
8. Whisk together buttermilk, eggs, lemon extract and zest then add to dry ingredients.
9. By hand using a wooden spoon or rubber spatula gradually draw flour mixture into egg mixture.
10. Continue stirring until all flour is incorporated.
11. Dough will be very sticky.
12. Sift 1/8 cup remaining flour onto clean work surface and turn out dough.
13. Sift another 1/8 cup flour over dough then using hands pate dough to 1 thickness.
14. Using a doughnut cutter cut out the doughnuts dipping cutter in flour before each cut.
15. Transfer doughnuts to prepared pan then allow to rest 10 minutes.
16. Heat oil in large deep fryer at 375.
17. Transfer 4 doughnuts to hot oil and fry 1-1/2 minutes per side.
18. Using a slotted spoon transfer cooked doughnuts to cooling rack.
19. Repeat process until all doughnuts are cooked.
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