Happy National Doughnut Day! I had no idea that it was National Doughnut Day until last night, when I told my neighbor girls that we were making them. We were going to make them last night, but the girls wanted to play with water balloons with the girls next door, instead. Way more fun today anyway, since the baby was asleep while we were making them! 
And yep I totally cooked in my high heels and a skirt. I'm feeling so June Clever today. Maybe before Russ comes home, I'll change the ribbon in my hair to a fresh one too. hahaha Just in case you didn't get that last one. It was totally in a For Strength of Youth Pamphlet from the 50's or 60's can't remember which, but I actually did see a copy in my high school seminary class.
Sour Cream Doughnuts
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 1/4 cups granulated sugar
1 cup (8-ounces) sour cream
Vegetable oil for frying
Glaze:
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well. Stir in the flour mixture just until well blended. Chill dough for several hours or overnight. (I only chilled it for an hour and it worked.)
Preheat deep-fat fryer or Dutch oven to 375*F (190*C).
Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.
Carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.
Combine the glaze ingredients together in a small bowl, mixing well.
Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)
Makes about 2 dozen doughnuts.
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs
1 1/4 cups granulated sugar
1 cup (8-ounces) sour cream
Vegetable oil for frying
Glaze:
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well. Stir in the flour mixture just until well blended. Chill dough for several hours or overnight. (I only chilled it for an hour and it worked.)
Preheat deep-fat fryer or Dutch oven to 375*F (190*C).
Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.
Carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.
Combine the glaze ingredients together in a small bowl, mixing well.
Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)
Makes about 2 dozen doughnuts.
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