92: Sour Cream Donut Holes
I still had sour cream, so I wanted to try out the Cooking Light Sour Cream Donut Holes. I made them last Sunday. Two fried things in one weekend seemed excessive, but that’s just the way it had to be. I was tired of waiting to make these foods!
This dough was extremely sticky. I added a little extra flour to it as I kneaded it, and I had to add a little extra flour to it as I divided it into donut holes after its first rising. I used my deep-fryer (aka multicooker/steamer) to cook these – I tell it what temperature it should go to (375F) and the light goes off when it reaches that temperature. This is extremely useful, because it takes the guesswork out of heating the oil and is easier than trying to look at a thermometer. That said, to double-check the temperature, I used my candy/fry thermometer as well. I put the donut holes directly in the metal fry-basket before I put it in the oil so that I wouldn’t have to worry about splattering. I’ve never made donuts before, so I fried them the two minutes the recipe instructed. I had Alex roll them in cinnamon sugar rather than making a glaze for them.
Quite honestly, this recipe was nothing special. It’s possible that I should have fried them for one minute instead of two, because they seemed excessively brown. They didn’t seem greasy, which is a plus – it’s definitely important to have your oil at the right temperature in order for fried food to not become greasy. The texture was fine. However, these donuts didn’t have any outstanding characteristics of their own. I could have been eating anything fried and rolled in cinnamon sugar. I’ve never made donuts before, and this recipe makes me want to find a better recipe that has more character and flavor on its own, so that it’s not dependent on its glaze or coating. Does such a recipe exist? The frying technique in this recipe is sound, but I won’t be making this specific recipe again.