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Sour Cream Doughnuts II
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4 cups all-purpose flour
2 tsp. baking powder
1 tsp.baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
3 large eggs
1-1/4 cups sugar
1 cup (8-ounces) sour cream
Vegetable oil for frying
Glaze:
2 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract
Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well. Stir in the flour mixture just until well blended. Chill dough for several hours or overnight.
Preheat deep-fat fryer or Dutch oven to 375*F (190*C).
Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.
Using a pancake turner (dipped first in the hot oil) carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 to 3 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.
Combine the glaze ingredients together in a small bowl, mixing well.
Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)
Makes about 2 dozen doughnuts.
Optional: Omit the glaze and roll hot doughnuts in powdered sugar or a mixture of ground cinnamon and sugar.
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