Old Fashioned Doughnuts

I attribute my craving for a doughnut this morning to the stress of an upcoming craft trade show next week!  I've been knee-deep in creating projects for this show with my paper flowers and turning to comfort food brings me down to earth again.

I love old-fashioned doughnuts, better than the popular raised yeast ones, and this recipe was very easy to make. Even better the recipe only makes about 6--2 1/2 or 3-inch doughnuts, so the chance of me eating a dozen doughnuts is not a factor!  This recipe comes from a new book I have by Lara Ferroni, Doughnuts: Simple and Delicious Recipes to Make at Home.

When I'm in Kentucky, Kelly's guys take me to Magee's, a wonderful bakery in Chevy Chase.  Ari always gets a pumpkin muffin, Matt a breakfast sandwich, and me...a doughnut.  The last time I went, we ordered an extra doughnut because invariably Ari wants bites of mine on top of his muffin!  In fact, he likes to "taste" everyone's selection : )

Old Fashioned Sour Cream Doughnuts
Makes 6 to 10 doughnuts (if you don't cook the holes!)
1 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
Pinch of salt
1/3 cup superfine sugar
1/4 cup sour cream
1 large egg
1 T unsalted butter, softened, or vegetable shortening

Vegetable oil for frying
Sift together the dry ingredients.  Stir in the salt and set aside.

In a medium bowl, whisk together the sugar, sour cream, egg and butter until smooth.

 Add the flour mixture, a little at a time, stirring until a smooth dough forms.  Cover the bowl with plastic wrap and refrigerate the batter for 15 to 20 minutes.

  Roll out the dough on a lightly floured surface to about 1/2-inch thick, then, cut out the doughnuts using a 2 1/2-inch diameter cutter.  You can reroll any scrap dough.

Heat at least 2-inches of oil in a heavy-bottomed pot or use a deep fryer.  The thermometer should register 360F-degrees.
With a metal spatula, carefully place the doughnuts in the oil.  Fry for 1 to 2 minutes per side, or until light golden brown.  Remove with a slotted spoon and drain on a paper towel.  Let cool slightly before glazing.

Glaze:
1 1/2 cups confectioners' sugar
3 to 4 T milk
1 tsp. vanilla

There are some real interesting doughnuts to try in this new book: German's Chocolate, Red Velvet, and even S'mores.  However, this morning, the old-fashioned, simple doughnut did the trick and I'm off to do some more flowers.  Enjoy!