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Lemon Sour Cream Cake Doughnuts
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2-1/2 cup all-purpose flour, divided use
1/4 cup sour cream
1-1/4 cup cake flour
3/4 cup granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 tsp mace
1 tbl active dry yeast
3/4 cup plus 2 tablespoons non-fat buttermilk
3 large eggs
1 tsp lemon or vanilla extract
1 tbl fresh lemon zest (omit if using vanilla extract)
1-2 quarts canola oil
Dust a large baking pan with 1/4 cup flour. Cover a large portion of counter top with wax paper or paper towels and top with wire cooling rack.
Place sour cream in small mixing bowl over hot water until sour cream is warm to the touch. Set aside.
In large mixing bowl, combine 2 cups flour, cake flour, sugar, baking powder, baking soda, salt, nutmeg and mace. Make a well in center of dry ingredients. Place yeast in well. Pour warm sour cream over yeast and let sit 1 minute.
In a small mixing bowl, whisk together buttermilk, eggs, lemon extract and zest. Add to dry ingredients. By hand, using a wooden spoon or rubber spatula, gradually draw flour mixture into egg mixture and continue stirring until all flour is incorporated; dough will be very sticky. Sift 1/8 cup remaining flour onto clean work surface. Turn out dough. Sift another 1/8 cup 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 minutes.
Heat oil in large deep fryer or stockpot to 375 degrees. Transfer 3 or 4 doughnuts to hot oil and fry about 1 1/2 minutes per side or until golden brown.
Using a slotted spoon, transfer cooked doughnuts to cooling rack. Repeat process until all doughnuts are cooked.
Makes 1 dozen large doughnuts.
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