With no time for a yeast-based concoction tonight, we went for a sour cream cake doughnut with a vanilla frosting. While yeast doughnuts will always be my favourite for their lighter texture and a flavourful but not-too-sweet dough, these are a good quick treat (quick for me, at least, when I come home to dough that's already chilled and ready to go!)
The recipe is found
here, but various people take ownership of the same recipe on multiple websites.
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| We previously used Crisco to fry yeast doughnuts as Dave read somewhere
that it leaves behind less flavour. I think this is true, although
this batch was prepared in Canola oil. |
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| Glazed while hot, immediately after patting down with paper towel to remove excess oil |
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| Some were double glazed for a thick vanilla frosting |
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| My third doughnut of the evening! |
