CITRUS SOUR CREAM DOUGHNUTS
RECIPE TYPE
Desserts and Baked Goods, Under 30 min
SERVES
12 doughnuts
Prep Time: 15 min
Bake Time: 13 min
Ingredients
1/3 cup Longo’s Sour Cream
1/3 cup granulated sugar
1/4 cup Longo’s Country Churned
Unsalted Butter, melted and cooled slightly
1 large Longo’s Enriched Coop Egg
1 tbsp finely grated citrus zest (orange, lemon and/or lime)
2 tbsp fresh citrus juice (orange, lemon and/or lime)
1 cup Longo’s Organic All Purpose Flour
1/2 tsp each baking powder, baking soda and salt
Glaze:
1 cup icing sugar
3 tbsp fresh citrus juice (orange, lemon and/or lime)
2 tbsp Longo’s Country Churned Unsalted Butter, melted
2 tsp coarsely grated citrus zest (see tip)
Directions
Lightly coat doughnut pan using Longo’s Canola Oil Cooking Spray.
Whisk sour cream with sugar, butter, egg, citrus zest and citrus juice in medium bowl.
Stir flour with baking powder, baking soda and salt in separate bowl. Stir flour mixture into sour cream mixture until well combined. Transfer batter to piping bag or large zip-top bag; cut the tip and pipe the batter into the cavities of the doughnut pan.
Bake in preheated 350°F oven for 13 to 15 minutes or until golden around edges.
Cool completely in pan; use a small spatula or thin knife to help remove doughnuts from pan.
Glaze: While doughnuts are cooling, whisk icing sugar with citrus juice, butter and zest until smooth in shallow bowl. (Whisk in up to 1 tbsp water, if needed, to adjust consistency. It should be fluid enough to dip but thick enough for the glaze to hold to the doughnuts.)
Dip bottoms of doughnuts into the glaze, then place, dipped-side-up, on rack; let stand until set.
(Make-ahead: Store doughnuts in an airtight container at room temperature for up to 3 days.)
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 2g | Fibre 1g |
Fat 7g | Sugar 15g |
Carbs 23g | Sodium 170mg |
