Traveling Across

Doughnuts with Sour Cream

Home >> Recipes >> Bread Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 cup sugar
1 cup sour cream
about 3 cups sifted flour
4 teaspoons baking powder
2 beaten eggs
1/2 teaspoon soda
1 teaspoon salt
1/2 teaspoon vanilla


Sift together dry ingredients. Beat eggs with rotary eggs, beat in sugar. Add cream and vanilla. Stir in sifted dry mixture. Keep dough soft. Wrap dough in waxed paper, chill dough 2 hours. (less flour used the lighter the doughnuts) Roll 1/3 dough on floured board to 1/4 inch thickness. Use floured cutter. With floured knife lift dough into deep hot vegetable fat, 365 degrees F., or test by browning a cube of bread in the hot fat, in 60 seconds. Turn frequently while cooking. When browned, drain on brown paper. Heat thoroughly before serving.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.