Sage sour cream doughnuts recipe
These are based on the old-fashioned, sour cream doughnuts and flavoured with fragrant sage. The dense, cakey interior and signature scraggly crust are completely opposite to a more traditional yeasted doughnut.
This recipe makes 8-10 doughnuts plus doughnut holes.
Ingredients
- 300 g plain (all-purpose) flour, plus extra for dusting
- 1 tbsp cornflour (cornstarch)
- 2 tsp baking powder
- 0.5 tsp salt
- 120 g caster (granulated) sugar
- 16 fresh sage leaves, finely chopped
- 3 egg yolks
- 20 g unsalted butter, softened
- 150 g sour cream
- 1 l vegetable oil, for deep-frying
- 10.6 oz plain (all-purpose) flour, plus extra for dusting
- 1 tbsp cornflour (cornstarch)
- 2 tsp baking powder
- 0.5 tsp salt
- 4.2 oz caster (granulated) sugar
- 16 fresh sage leaves, finely chopped
- 3 egg yolks
- 0.7 oz unsalted butter, softened
- 5.3 oz sour cream
- 1.8 pints vegetable oil, for deep-frying
- 10.6 oz plain (all-purpose) flour, plus extra for dusting
- 1 tbsp cornflour (cornstarch)
- 2 tsp baking powder
- 0.5 tsp salt
- 4.2 oz caster (granulated) sugar
- 16 fresh sage leaves, finely chopped
- 3 egg yolks
- 0.7 oz unsalted butter, softened
- 5.3 oz sour cream
- 4.2 cups vegetable oil, for deep-frying
- 250 g icing (confectioners’) sugar
- 50 ml milk, plus more if needed
- 1 tsp vanilla extract
- 1 pinch salt
- 8.8 oz icing (confectioners’) sugar
- 1.8 fl oz milk, plus more if needed
- 1 tsp vanilla extract
- 1 pinch salt
- 8.8 oz icing (confectioners’) sugar
- 0.2 cup milk, plus more if needed
- 1 tsp vanilla extract
- 1 pinch salt
Details
- Cuisine: Canadian-inspired
- Recipe Type: Doughnuts
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Mix the flour, cornflour, baking powder and salt together in a small bowl and set aside.
- In a large bowl, add the sugar and sage. Use your fingertips to rub the sage into the sugar until fragrant. Add the yolks and butter to the bowl and whip together until pale and smooth. Pour in the sour cream and beat for another minute to combine.
- Add the flour mixture in 3 batches, stirring gently after each addition. Once all the flour has been added, wrap the dough in plastic wrap – it’ll be quite soft and a little sticky. Chill in the refrigerator for 1-2 hours, or until it has firmed up. (You can also make this ahead and leave the dough in the refrigerator overnight.)
- Once chilled, generously dust your work surface with flour. Roll the dough out to about 1cm (0.5in) thick. Dip a doughnut cutter in some flour and cut out as many doughnuts and doughnut holes as you can before re-rolling and cutting again. Place the doughnuts on a baking sheet to chill in the refrigerator.
- Pour a 5cm (2in) depth of oil into a heavy-based saucepan (or use a deep-fat fryer) and heat to 170°C (340°F) or until a cube of bread sizzles and browns when dropped into the hot oil.
- Fry 2-3 doughnuts at a time, for about 2 minutes on each side, keeping an eye on the temperature of the oil and adjusting the heat when necessary. The doughnut holes will take about half the time to cook.
- Place the cooked doughnuts on a plate lined with paper towels to soak up excess oil and let them cool for a few minutes.
- To make the glaze, add all the ingredients to a bowl and whisk until smooth. The glaze should be quite runny, so add a little more milk if it’s too thick.
- Dip the doughnut holes and the top of each doughnut quickly in the glaze and place them on a wire rack with a tray underneath to catch the drips. Let the glaze set for 15 minutes before serving.
This recipe is from A Good Day to Bake by Benjamina Ebuehi (Quadrille, £22). Photography: Laura Edwards.
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