Orange Cream Donuts

Sour cream donuts are a classic breakfast treat.  They are also one of the more difficult projects, as they are time intensive and take some patience.  I wanted to make them for some time, and finally took a chance on them recently.

Glazed donuts are one of my favorite varieties, and though I love a fluffy, light doughnut, the sour cream variety is denser choice that is sometimes just the right taste.  These cakey pieces of fried dough are a little piece of heaven.  My dearest work friend's birthday was coming up, and since he had already told me he loved both doughnuts and orange flavored anything, I brought doughnuts up to the top of the baking priority list.

I had just gotten my hands on some orange oil and was excited to try it out.  While I knew that fresh fruit or orange preserves could work for these, I decided to mix some of that in the batter and glaze for a subtle fruity flavor.

I whisked the eggs first, then gradually added the granulated sugar, continuing to whisk the mixture until it thickened.  Then, I stirred in the sour cream, milk, melted butter, molasses, orange oil, and vanilla.


Next, I sifted the flour, baking powder, salt, nutmeg, and cinnamon together in a large bowl


I added the egg mixture and stirred it all together until it was just combined, then put it in the fridge for 20 minutes to rest.


Now to get some doughnuts cut.  I rolled out the dough on my pastry board and used some biscuit cutters to cut the doughnut and doughnut hole.  This dough is not the easiest to work with, so have your patience on call for when it sticks to the pastry board!  I had spread a light layer of flour on the surface, but I advise covering every bit in it and keeping some on a bowl next to you for adding on the rolling pin.  I used my biscuit cutters to cut out the doughnut and doughnut holes.


Fry time!  I heated some vegetable oil in my dutch oven until it hit 370 degrees F.  Be careful here, it is hot!  I fried the dough in small batches, cooking them for a little over a minute on each side.


I managed to burn a couple, but for the most part they turned out lightly browned.


The glaze was easy -- I took a note from a prior recipe, Iced Oatmeal Cookies, and whisked some powdered sugar in milk, then added some orange oil.  I dipped the warm donuts in and voila!


After glazing, my first round of donuts were ready to go!


I came, I saw, I conquered the sour cream doughnut.  This one was a challenge for sure--it took quite a bit of time with all the steps (a helping hand is recommended for this one).  It was a great experience, though, as doughnuts open up a whole new world of flavor possibilities.  The orange was quite good--it was not too faint, but not overwhelming either.  The doughnuts had the denseness I expected from a sour cream dough, and with the glaze were quite sweet.  I toted some into work and they helped celebrate a birthday!  Ah, I love baking.

Orange Cream Donuts Recipe

Ingredients:

2 large eggs
1 cup granulated sugar
3/4 cup sour cream
1/4 cup milk
3 tablespoons unsalted butter, melted
1 teaspoon molasses
2 teaspoons orange oil
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup vegetable oil

For the glaze:
2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon orange oil

Instructions:

In a large bowl, whisk eggs.  Gradually add in the sugar, continuing to whisk until well combined.  Stir in the sour cream, milk, melted butter, molasses, orange oil, and vanilla.  In a separate large bowl, sift the flour, baking powder, salt, nutmeg, and cinnamon together.  Combine the egg and flour mixtures and stir until just combined. Let the dough rest in the refrigerator for 20 minutes.  In a large, thick pot or dutch oven, add vegetable oil.  Pour oil to a depth of 2 to 3 inches and heat on medium-high until it reaches a temperature of 370°F.  Roll out the dough onto a lightly floured surface until it is about 1/4" thick. Use a biscuit cutter or cookie cutter to cut the donuts, then a smaller one to cut the holes.  Add the doughnuts to the hot oil and cook for 1-2 minutes per side, until browned (the doughnut holes will cook faster).  Use a metal slotted spoon to remove them from the oil, then set on paper towels to drain.  Repeat in small batches until all the dough is fried. In a small bowl, mix the milk, powdered sugar, and orange oil and mix well.  Dip warm donuts in glaze to lightly coat.

Adapted from: orange sour cream donuts

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