Doughnuts have always evoked memories of lazy saturday mornings and special occasions for me. There is nothing better than biting into a fresh baked doughnut that is crispy and sugary on the outside and fluffy and warm on the inside...well maybe there is but I can't think of it right now.
I started making homemade doughnuts a couple of years ago to satisfy my sweet addiction. I wander out once in a while to our grocery store's bakery and through the dunkin' doughnuts drive through but since making my own they do nothing for me anymore.You just can't top fresh, hot homemade doughnuts.
Doughnuts have always sounded like they would be a lot of work but somehow the thought of the fried goodness to come always makes the time fly by and really from start to finish they only take about half an hour. My kids were fighting over who could cut out the doughnuts so don't be surprised if yours offer to help. I know there are recipes that allow you to bake the doughnuts but come on, we all know they are not really doughnuts.
Anytime I tell the kids we are having doughnuts they start jumping up and down for joy, giddy with excitement. When my kids are happy I am happy so yeah, I guess you could say doughnuts are one of my happy places.
Though they make me happy they don't always make my body happy; they have a tendency to stick around a little longer then I would like to certain parts so I tried making them with whole wheat flour and honestly, I don't miss the bleached white stuff. Don't worry though I didn't leave out anything that still doesn't make them a decadent treat! I know there are recipes that allow you to bake the doughnuts but come on, we all know they are not really doughnuts. So yes, there will be some frying going on!
So without further ado here is how you can bring this tempting but still good for you sweetness to your family, from your own kitchen. Before you know it you will have your family giving you accolades of praise without having to even leave the house!
Whole Wheat Sour Cream Doughnuts
makes about 20 doughnuts plus holes
1/2 c. of sugar
2 tsp. vanilla
4 Tbs. melted butter
1/2 c. sour cream
1/3 c. buttermilk( I have also used kiefer)
oil for frying( I used about 3 cups.)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
4 1/4 c. whole wheat flour (plus more for dusting)
1. Mix eggs, sugar, honey, vanilla, sour cream, buttermilk and melted butter. Mix together dry ingredients and slowly add to wet mixture.
2. Roll out on to floured surface a 1/2 inch thick.
3. Cut out with doughnut cutter.( I didn't have one so I used a mason jar top and a little spice top)
4. Heat up oil and carefully drop in when hot enough. I dropped a tiny bit of water in and when it sizzled it was ready. Israel timed it and it took about 15-20 seconds on each side till they were done. 5.Place on a plate with paper towels.
They are best hot out of the frying pan, but I don't think you will have any problems with leftovers;)
If you do have leftovers you can reheat them for 10 minutes in a 350 oven.
Brown sugar glaze
Heat 4 Tbs. butter(I used Kerrygold) 3/4 c. brown sugar then add 1/2c. milk( you can use heavy cream for a thicker caramel like glaze if you want) Let boil for a minute.