Sour Cream Doughnuts 1972 Canadian Recipes

SOUR CREAM DOUGHNUTS

Steps:

• In a large bowl, beat together the eggs, sugar and vanilla until mixture is pale and thick; add sour cream and combine well.
• Sift flour together with baking powder, baking soda, salt and cardamon.
• Add flour to egg mixture and stir until just combined (it will be sticky).
• Turn dough out onto a well-floured surface, sprinkle additional flour over and roll dough out to 5/8 of an inch thick.
• Cut as many rounds as possible with a 3 inch cutter dipped in flour, and cut out centers too.
• Gather the scraps into a ball, reroll and cut out more doughnuts in the same manner.
• Make doughnut ‘holes’ with any bits remaining.
• Flatten doughnuts and holes gently until ½ inch thick and fry in batches in hot oil for 1 ½ minutes on each side, until golden-brown.
• Transfer to paper towels to drain.
• If desired, while still warm, dredge with sugar, shaking off excess.

CAKE DOUGHNUTS 1972 ( CANADIAN )

Steps:

• Combine sugar and salt in a large bowl.
• Stir in the egg.
• Stir in the oil, buttermilk, and vanilla.
• Sift all remaining ingredients, and add a little at a time.
• Do this in four or five portions, mixing into wet after each.
• Mix and turn out on a lightly floured board.
• Keep the dough a soft soft but not sticky dough.
• Roll out 1/2 inch thick.
• Cut with cutter.
• Fry in hot fat in a deep fryer.
• Temperature of the oil should be 370 degrees.
• (Or should fry a bread cube in 60 seconds).
• Fry until golden brown, turning once during frying time.
• Drain on paper towels.
• Cool.
• Dust with icing powder or make a butter icing glaze.