Recipe: Chocolate Sour Cream Doughnuts
Last week, our Life as a Pastry Student correspondent Deanna wrote about making doughnuts. She said, “fried dough is delicious, and our doughnuts were no exception.” Those words (and the photos) left us drooling and wanting more. After a quick look at the curriculum, we found this easy chocolate version. Try them at home and serve with a big cup of coffee for dunking.
- 8 ounces all-purpose flour
- 1 ounces cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1 egg
- 6 ounces granulated sugar
- 1 1/2 ounces melted butter
- 6 ounces sour cream
- Oil, for frying Confectioners’
- sugar, for dusting
- Combine flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together egg, sugar, melted butter and sour cream. Pour liquid ingredients into flour mixture. Stir to combine; do not overwork.
- Chill dough for one hour. On lightly floured surface, roll dough out to 1/2-inch thick. Cut with 1 1/4-inch round cutter.
- Heat oil in a heavy-bottomed pot to 365ºF.
- Fry the doughnuts until cooked through, turning as necessary.
- Drain doughnuts on paper towels. Finish with a dusting of confectioners’ sugar when cooled.