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Old 05-24-2007, 08:48 AM   #1
Great Uncle Patrick
 
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Sour Cream Cake Donuts

For those of you who like cake (rather than yeast or biscuit) donuts - here is an easy recipe.

Put the following in a medium bowl and stir it up until everything is mixed together:

3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda


Next beat 1 cup of sugar and 2 large eggs in large bowl until very thick (my note: this takes about 3 minutes if you are using an electric mixer.... it seems to take forever with one of those manual whirlygig mixers!)

Into the large bowl add in 2 packed teaspoons of finely grated orange peel (Gramma's recipe says you can substitute finely chopped sassafras leaves or ground dried sumac berries) and 1/2 teaspoon vanilla and beat until well mixed. Next gradually beat in 1/3rd cup melted UNSALTED butter (leave out 1/2 the salt from the flour mixture if you use margarine or salted butter). Finally - beat in 1 cup sour cream - 1/2 cup at a time.

With a spatula, gently fold in the dry ingredients - adding 1/4 of the dry mixture at a time (dough will be slightly sticky). Cover and let rest for an hour.

Press out 1/3 of the dough at a time on lightly floured surface to 1/2- to 2/3-inch thickness. Using 3 1/2-inch to 4" diameter round cutter (Gramma used a clean medium sized vagetable can), cut out dough rounds. Lay the finished rounds on a floured surface. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used. Try not to overhandle the dough or you'll end up with VERY heavy donuts!

Using 1-inch-diameter round cutter (a shot glass works real well for this), cut out center of each dough round to make donuts and donut holes.

Fry them in an 1 1/2 - 2 inches of hot oil, turning once to brown evenly. Drain on paper towels and allow to cool. Frost or glaze and enjoy!

Note - I've used all different flavors of yogurt (including the fruit on the bottom sort) in this recipe in place of the sour cream - goot stuff!
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