Sour Cream Donuts

I have decided that donuts are my new Everest. The first time I made apple pie, it was way more difficult than I thought it would be and although my first attempt was not a disaster, I knew it needed a lot of work. Well, my apple pie is now on track and I am setting my sights on donuts since my first attempt was lame at best.

So, please see the picture above for round two of my donut making saga. Although these were very good, I think I rolled them out way too thin and thus, they did not have as much cake inside the donut and they were a little drier than what I was looking for. They also cooked way more quickly since there was hardly anything to fry. Given that I am still not satisfied and I am determined to make a donut that is just as good as, if not better than Dunkin Donuts, I will be back at the drawing board for round three next week. Until then, make these if you dare and of course, enjoy! AJ

Recipe adapted from Epicurious

Streusel
1 large egg white
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 cups chopped walnuts (about 6 ounces)

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream

Glaze
2 cups powdered sugar
1 tablespoon pure maple syrup
5 tablespoons (about) buttermilk

Canola oil or Crisco (for deep-frying)

For streusel:

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.

For doughnuts:

Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

For glaze:

Combine powdered sugar and maple syrup in medium bowl. Add 4 tablespoons buttermilk; whisk until smooth. Whisk in additional buttermilk, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.