DOUGHNUTS - GRANDMA'S CINNAMON

By akselden

For smaller portions, make holes instead of doughnuts

Ingredients

• 1/3 C. whole milk
• 1/4 C. sour cream
• 2 eggs
• 1 1/2 C. sugar, divided
• 1 tsp. vanilla
• 3 C. all purpose flour
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 4 tsp. baking powder
• 1/4 tsp. baking soda
• 3 T. melted butter
• Vegetable oil for deep frying
• 1/2 tsp. cinnamon (for coating)

Details

Servings 12

Preparation

Step 1

1. Whisk milk into sour cream in a small bowl. Reserve. In large bowl, whisk eggs. Add 1 C. sugar and whisk until well combined. Whisk in vanilla. Sift together flour, nutmeg, salt, baking powder and baking soda. Beat into egg mixture alternately with milk mixture, ending with milk. Dough should be stiff and hold its shape. Beat in melted butter. Chill dough 15 minutes.

2. On a well-floured surface, roll out dough to 1/2" thickness. Cut out doughnuts with a 3" floured doughnut cutter with a 1" hole, gathering and re-rolling scraps until all dough is used.

3. In a shallow dish, combine 1/2 C. sugar and cinnamon. Set aside.

4. Meanwhile, in deep skillet or wide saucepan, heat 1" vegetable oil to 375°F. Deep-fry doughnuts, in batches, for 2 to 3 minutes or until puffed and golden, turning once. Drain on paper towel for 5 minutes. Dip into cinnamon sugar and let cool on a rack.