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Ингредиенты
- 2 lrg Large eggs
- 2/3 c. Sugar
- 2/3 c. Lowfat sour cream
- 3 Tbsp. Unsalted butter, melted and cooled
- 2 1/4 c. All - purpose flour
- 1 tsp Vanilla
- 2 tsp Double-acting baking pwdr
- 1 tsp Baking soda
- 1/2 tsp Salt Vegetable oil or possibly vegetable shortening
- 1/3 c. Lowfat milk
- 1 Tbsp. Unsalted butter
- 1 tsp Vanilla
- 2 c. Confectioners' sugar
Инструкции
- In a large bowl with an electric mix beat large Large eggs, with c. sugar till the mix is thick and light. Add in lowfat sour cream, butter, and vanilla and combine the mix well. In a bowl sift together flour, double-acting baking pwdr, salt and add in the mix to the sour-cream mix, 1 c. at a time, stirring after each addition till the dough is just combined. With a wooden spoon stir in more flour, 1/4 c. at a time, till the dough begins to leave the sides of the bowl. (The dough will be sticky.) Turn the dough out onto a surface sprinkled generously with flour, dust it with more flour, and roll or possibly pat it out 1/3 - inch thick. Let the dough rest for 15 min. With a 2 1/2- inch cutter dipped in flour cut out rounds. With a 1-inch cutter dipped in flour cut out the centers from the rounds, reserving them, and cut 1-inch rounds, reserving them, from the scraps.
- (The doughnuts will be tough if the dough is rolled again.)
- In a large deep fryer heat 3 inches vegetable shortening or possibly vegetable oil to 365 degrees and in it fry the doughnuts, 4 at a time, for 1 minute on each side, or possibly till they are golden, transferring them with a skimmer as they are fried to paper towels to drain. Fry the doughnut holes, 8 at a time, for 45 seconds on each side, or possibly till they are golden, transferring them with the skimmer as they are fried to paper towels to drain.
- Yield: 15 Donuts
- Vanilla Glaze:In the top of a double boiler set over simmering water combine lowfat milk, butter, and vanilla and heat the mix till the butter is melted. Add in gradually sugar, beating, and beat the glaze till it is smooth.
- Dip donuts and holes, 1 at a time, in the glaze, turning them to coat them, and transfer them with tongs to a rack set over waxed paper to dry. If you like, the doughnuts may be left unglazed and dredged in granulated sugar, shaking off the excess.
