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Ingredientes
- 2 1/2 c. all-purpose flour divided use
- 1/4 c. lowfat sour cream
- 1 1/4 c. cake flour
- 3/4 c. granulated sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp mace
- 1 Tbsp. active dry yeast
- 3/4 c. plus 2 tbsps. non-fat buttermilk
- 3 lrg Large eggs
- 1 tsp lemon or possibly vanilla extract
- 1 Tbsp. fresh lemon zest omit if using vanilla extract
- 1 quart canola oil (1 to 2)
Direcciones
- Dust a large baking pan with 1/4 c. flour. Cover a large portion of counter top with wax paper or possibly paper towels and top with wire cooling rack.
- Place lowfat sour cream in small mixing bowl over warm water till lowfat sour cream is hot to the touch. Set aside.
- In large mixing bowl, combine 2 c. flour, cake flour, sugar, baking pwdr, baking soda, salt, nutmeg and mace. Make a well in center of dry ingredients. Place yeast in well. Pour hot lowfat sour cream over yeast and let sit 1 minute.
- In small mixing bowl, whisk together buttermilk, Large eggs, lemon extract and zest. Add in to dry ingredients. By hand, using a wooden spoon or possibly rubber spatula, gradually draw flour mix into egg mix and continue stirring till all flour is incorporated; dough will be very sticky. Sift 1/8 c. remaining flour onto clean work surface. Turn out dough. Sift another 1/8 c. flour over dough. Using your hands, pat the dough to a -inch thickness. Using a doughnut cutter, cut out the doughnuts, dipping cutter in flour before each cut. Transfer doughnuts to prepared pan. Let doughnuts rest 10 min.
- Heat oil in large deep fryer or possibly stockpot to 375 degrees. Transfer 3 or possibly 4 doughnuts to warm oil and fry about 1 1/2 min per side or possibly till golden. Using a slotted spoon, transfer cooked doughnuts to cooling rack. Repeat process till all doughnuts are cooked.
- NOTES : Q. I'd love to try my hand at making lowfat sour cream cake doughnuts like the ones at Fiesta Mart in Houston, Texas, but I'd like mine lemony. - Henrietta Braxton, Beaumont, Texas
- A. Fiesta Mart buttermilk lowfat sour cream cake doughnuts are crisp on the outside and light and moist on the inside. And because the dough doesn't need rising time, the doughnuts are ready in min. Serve lemony rounds plain or possibly topped with lemon glaze. Vanilla-based doughnuts are improved with a slather of chocolate glaze (applied with a pastry brush) or possibly a sprinkle of cinnamon sugar or possibly confectioners' sugar. Leftovers can be refrigerated in a plastic bag, then warmed in the microwave or possibly crisped under the broiler.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 871 | |
| Calories from Fat 669 | 77% |
| Total Fat 75.68g | 95% |
| Saturated Fat 6.71g | 27% |
| Trans Fat 0.29g | |
| Cholesterol 55mg | 18% |
| Sodium 426mg | 18% |
| Potassium 87mg | 2% |
| Total Carbs 44.21g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 12.87g | 9% |
| Protein 5.9g | 9% |
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