Lunch: Glazed Sour Cream Doughnuts

Deep fried or baked. Dipped in glaze or rolled in sugar. Topped with sprinkles or left unadorned. I don’t discriminate when it comes to my favorite food. I have such a love for the golden brown rings of glory that I once walked more than five miles around

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Glazed Sour Cream Doughnuts

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/3 cup sugar
1/4 cup sour cream
1 large egg
1 Tablespoon unsalted butter, at room temperature
Vegetable oil, for frying

Instructions

First make the doughnuts by sifting together the flour, baking soda, cinnamon and salt into a bowl. Set aside.
In a separate bowl, whisk together the sugar, sour cream, egg and butter.
Add the flour mixture in batches to the sour cream mixture, folding it in with a spatula until fully incorporated into a smooth dough. Cover the bowl with plastic wrap and refrigerate the batter for 20 minutes.
Roll the dough out onto a lightly floured surface until it is approximately 1/2-inch thick.
Use a cookie cutter to cut out doughnuts that are 2 1/2 inches in diameter. Re-roll scrap dough until all doughnuts have been cut out. Optional: Reserve the centers of each doughnut to make doughnut holes.
Prior to frying the doughnuts, prepare the sugar glaze by combining the sifted sugar, whole milk and vanilla extract in a small bowl.
When ready to fry doughnuts, heat at least 2 inches of vegetable oil in a heavy-bottomed pot until it reaches 360 ºF.
Fry the doughnuts and doughnut holes in batches until they are golden brown.
Using a slotted spoon or spider, transfer the doughnuts to a cooling rack to drain. Let them cool just slightly before dipping them in the prepared glaze.

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