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THE ENTERTAINING ISSUE - November December Issue 2018

Maple-Glazed Sour Cream Doughnuts
Maple-Glazed Sour Cream Doughnuts.html

Maple-Glazed Sour Cream Doughnuts

March April 2014

From Julie Van Rosendaal

The dough for these rich sour cream cake doughnuts is quick to stir together and requires no rising. If you like, skip the doughnuts altogether and drop the dough in small spoonfuls into the oil to make fritters or doughnut holes.


1 c. sugar

2 large eggs

1/3 c. canola oil or melted butter

1 t. maple or vanilla extract

3-1/2 c. all purpose flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

1 c. sour cream (not fat-free)

canola oil (for frying)


2 c. icing sugar

3 T. cream

2 T. maple syrup

In a large bowl, beat the sugar and eggs until pale and light. Beat in the oil and maple extract. In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the sugar mixture in three additions, alternating with the sour cream in two additions. Mix just until combined after each.

In a heavy pot, heat a couple of inches of oil over medium-high heat until it reaches about 375°F. (Alternatively, heat oil in a deep fryer.) Pat the dough on a lightly floured surface to about 1/2-inch thick and cut into rounds with a doughnut cutter. Gently fry a few at a time, without crowding the pot, flipping with tongs as necessary until deep golden brown. Transfer to paper towels to drain. Meanwhile, whisk together the icing sugar, cream and maple syrup for the glaze. Drizzle over cooked doughnuts while they’re still warm. Makes about 1-1/2 dozen doughnuts, plus some doughnut holes.