Description
Light and fluffy sour cream blood orange old fashioned doughnuts made with a poppyseed filled dough and a tangy and bright blood orange glaze.
Ingredients
Units
Scale
Dough:
- 2 1/2 cups cake flour (250g)
- 1 1/2 teaspoon baking powder
- 1/2 tsp salt
- 1 tablespoon poppyseeds
- 1/2 cup granulated sugar (100g)
- 2 tablespoons unsalted butter, room temperature (30g)
- 2 egg yolks, room temperature (use the whites to make these meringues)
- 2/3 cup sour cream, room temperature (150g)
Frying:
- 1 quart of vegetable oil
Glaze:
- 1/4 cup blood orange juice (55g)
- 1 cup powdered sugar (120g)
- 1 tablespoon melted and cooled butter (30g)
Instructions
- In a medium bowl, whisk together cake flour, baking powder, salt, and poppy seeds. Whisk generously to aerate the flour and remove any clumps.
- In a stand mixer or hand mixer fitted with the paddle attachment/beaters, beat together the butter and sugar until smoothly creamed (roughly 2 minutes).
- Beat in the egg yolks one at a time. Scrape down the bowl between additions to ensure a smooth batter is forming.
- Add 1/3 of the flour mixture into the stand mixer, mixing just until combined. Scrape down the bowl and mix in 1/2 of the sour cream. Add in another 1/3 of the flour and mix. Mix in the rest of sour cream before adding the rest of the flour. Scrape down the bowl regularly during this process.
- Dump dough onto a sheet of plastic wrap, wrap in plastic wrap, and chill in the fridge for 1 hour to overnight until firm.
- Once dough is done chilling, place it on a clean surface that has been dusted with flour. Roll out the dough into a 1/2 inch thick rectangle and punch out doughnuts using a doughnut cutter or any two circular objects. Gently re-knead dough and punch out more doughnuts. Place doughnuts back into the fridge while you heat oil.
- Heat 2-3 inches of oil to 325ºF in a large pot or dutch oven. Prepare a plate with a paper towel to drain doughnuts on.
- Once oil is heated, remove doughnuts from fridge and place in oil 3 at a time. Fry for 2 minutes per side or until lightly golden before flipping and frying for another two minutes. Note: these doughnuts may sink at first but they should bob to the top within the two minutes.
- Place fried doughnuts onto the paper towel plate to drain the oil and repeat with all doughnuts. Let cool.
- While the doughnuts cool, whisk together all the glaze ingredients and set aside. You may to need to adjust the ratio of ingredients slightly depending on the climate of your kitchen.
- Once cooled, dunk into the glaze and top with more poppyseeds. Enjoy!
Notes
These doughnuts are best kept at room temperature in an airtight container for up to three days
Nutrition
- Serving Size: 1 doughnut
- Calories: 341
- Sugar: 27.4g
- Sodium: 192mg
- Fat: 9.9g
- Saturated Fat: 5.7g
- Carbohydrates: 58.7g
- Fiber: 1.1g
- Protein: 5.4g
- Cholesterol: 72mg
Keywords: blood orange, frying, old fashioned doughnuts, doughnuts