Day 7: Sour Cream Glazed Doughnuts

Old fashioned sour cream doughnuts and timbits from Tim Hortons are my favourite kind of doughnuts, and not something I get to have very often over here in Scotland. While, not strictly anything to do with holiday, I usually get to have one around Christmas time when we visit my family for the holidays. I thought these would be fun to make and I like that the recipe makes doughnuts and timbits at the same time. For non-Canadians, timbits are doughnut holes.

I am pretty scared by using deep fliers at home. I am very aware of what could happen if the hot oil spelled at any point, so this was definitely a first for me. While I was a bit worried, the oil wasn’t too bad. I don’t think this will ever be a regular kind of baking for me, but it was fun to say that I have done it. If you are a bit more comfortable with deep fat fliers, it might be an easier bake for you.

In future I may try and to find if I can do an oven baked version of these. Lower calorie as doesn’t involve very hot oil.

Hope you like them as much as I do!

Sour Cream Doughnuts

This recipe made 12 doughnuts at about 320 calories each and 18 timbits at 75 calories each.

dsc_0330

Ingredients:

Doughnuts:

  • 2 cups and 2 Tbs plain flour
  • 4 1/2 Tbs cornflour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Salt
  • 1/4 tsp. Ground nutmeg
  • 1/2 cup castor sugar
  • 2 Tbs butter
  • 3 medium egg yolks
  • 1/2 cup sour cream
  • Sunflower oil for frying

Glaze:

  • 3 1/2 cup icing sugar
  • 1 1/2 tsp. Corn syrup
  • 1/4 tsp. Salt
  • 1/2 tsp. Vanilla extract
  • 1/3 cup hot water

Preparation:

  1. In a bowl combine the plain flour, cornflour, baking powder, salt and nutmeg.
  2. In the bowl of a stand mixer,  use the paddle attachment to beat the butter and sugar together to make a sandy consistency.      dsc_0304
  3. Add the egg yolks to the sugar mixture and beat until light and thick.   dsc_0305
  4. Mix in the dry ingredients and sour cream, alternating back and forth three times. This should produce a slightly sticky dough.           dsc_0306
  5. Wrap the dough in plastic wrap and chill for 1 hour in the fridge.
  6. On a floured surface, roll the dough to a 1/2 in the thickness and use two round cutters to cut out doughnut shapes (I used a glass and a small container from David’s Tea). You can gather scraps and re-roll the dough until you have used it all up (about 12 doughnuts and 18 timbits).
  7. In a large sauce pan fitted with a deep-fry (or jam) thermometer, pour in sun flour oil until 2 inches deep.
  8. Heat the oil to 165 C and alternate the heat on the stove to approximately maintain this temperature throughout frying.
  9. Place a few doughnuts in at a time and fry for about 1 minute 30 seconds preside (closer to 1 minute her side for timbit size). Be careful not to over cook.  dsc_0318
  10. Let the doughnut cool on paper towel to absorbs some of the excess oil.   dsc_0319
  11. Once all doughnuts are cooked, make the glaze by combining all glaze ingredients in a bowl and whisking together until smooth.
  12. Place each doughnut into the glaze, making sure it is completely covered and then place on a wire rack set over a baking pan to let the excess glaze drip off. I recommend doing the doughnuts first when the glaze is deeper and the timbits second.
  13. Let the glaze set for 20 minutes until firmed up.

Now you can enjoy your very own home-made sour cream.

dsc_0331

Here is a printer friendly version:

Sour Cream Glazed Doughnuts

Ingredients:

Doughnuts:

  • 2 cups and 2 Tbs plain flour
  • 4 1/2 Tbs cornflour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Salt
  • 1/4 tsp. Ground nutmeg
  • 1/2 cup castor sugar
  • 2 Tbs butter
  • 3 medium egg yolks
  • 1/2 cup sour cream
  • Sunflower oil for frying

Glaze:

  • 3 1/2 cup icing sugar
  • 1 1/2 tsp. Corn syrup
  • 1/4 tsp. Salt
  • 1/2 tsp. Vanilla extract
  • 1/3 cup hot water

Preparation:

  1. In a bowl combine the plain flour, cornflour, baking powder, salt and nutmeg.
  2. In the bowl of a stand mixer,  use the paddle attachment to beat the butter and sugar together to make a sandy consistency.
  3. Add the egg yolks to the sugar mixture and beat until light and thick.
  4. Mix in the dry ingredients and sour cream, alternating back and forth three times. This should produce a slightly sticky dough.
  5. Wrap the dough in plastic wrap and chill for 1 hour in the fridge.
  6. On a floured surface, roll the dough to a 1/2 in the thickness and use two round cutters to cut out doughnut shapes (I used a glass and a small container from David’s Tea). You can gather scraps and re-roll the dough until you have used it all up (about 12 doughnuts and 18 timbits)
  7. In a large sauce pan fitted with a deep-fry (or jam) thermometer, pour in sun flour oil until 2 inches deep.
  8. Heat the oil to 165 C and alternate the heat on the stove to approximately maintain this temperature throughout frying.
  9. Place a few doughnuts in at a time and fry for about 1 minute 30 seconds preside (closer to 1 minute her side for timbit size). Be careful not to over cook.
  10. Let the doughnut cool on paper towel to absorbs some of the excess oil.
  11. Once all doughnuts are cooked, make the glaze by combining all glaze ingredients in a bowl and whisking together until smooth.
  12. Place each doughnut into the glaze, making sure it is completely covered and then place on a wire rack set over a baking pan to let the excess glaze drip off. I recommend doing the doughnuts first when the glaze is deeper and the timbits second.
  13. Let the glaze set for 20 minutes until firmed up.
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