I lost my
best recipe in the move. This recipe is pretty close (and quite delicious), but I do have one question for those baking pros out there. Since this recipe calls for baking powder and soda (instead of yeast), should I treat the dough like muffin batter and handle it as little as possible? It does ask you to "gently" knead the dough. So does that mean that intead, that it will be like bread: the more it is roughed up the lighter it will be? I went for somewhere in the middle...
Baked Sour Cream Donuts (pictured below)*
3 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup sugar
1/4 cup melted butter
1 cup sour cream
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Combine dry ingredients in large bowl and set aside. Combine eggs and sugar and mix until pale yellow and slightly stiff. Add butter and sour cream and mix until well blended. Add dry ingredients and beat until a moist, stiff dough is formed.
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Turn onto lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth. Cover; let rest for 30 minutes.
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Preheat oven to 425 degrees. Generously grease cookie sheets. Roll the dough to 1/2 inch thickness and cut out with round cookie cutter or simply cut into squares (like you would biscuits). Leave at least one inch space between donuts on the cookie sheets. Bake for 12-15 minutes or until lightly browned. DO NOT OVER COOK.
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Prepare a bowl with a cinnamon and sugar mixture then another with melted butter. When still warm (or cool), quickly submerge each donut in butter and then roll around in cinnamon/sugar, coating all sides. Or, dip into a maple glaze (see below):
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1 1/4 cup powdered sugar
1 teaspoon vanilla
1/3 cup maple syrup
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The donut recipe in the picture was doubled.