How to make it

  • Dust a large baking pan with 1/4 cup flour.
  • Cover a large portion of counter top with wax paper or paper towels and top with cooling rack.
  • Place sour cream in small mixing bowl over hot water until sour cream is warm to the touch.
  • Set aside.
  • Combine 2 cups flour, cake flour, sugar, baking powder, baking soda, salt, nutmeg and mace.
  • Make a well in center of dry ingredients then place yeast in well.
  • Pour warm sour cream over yeast and let sit 1 minute.
  • Whisk together buttermilk, eggs, lemon extract and zest then add to dry ingredients.
  • By hand using a wooden spoon or rubber spatula gradually draw flour mixture into egg mixture.
  • Continue stirring until all flour is incorporated.
  • Dough will be very sticky.
  • Sift 1/8 cup remaining flour onto clean work surface and turn out dough.
  • Sift another 1/8 cup flour over dough then using hands pate dough to 1" thickness.
  • Using a doughnut cutter cut out the doughnuts dipping cutter in flour before each cut.
  • Transfer doughnuts to prepared pan then allow to rest 10 minutes.
  • Heat oil in large deep fryer at 375.
  • Transfer 4 doughnuts to hot oil and fry 1-1/2 minutes per side.
  • Using a slotted spoon transfer cooked doughnuts to cooling rack.
  • Repeat process until all doughnuts are cooked.

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