Since I have a plethora of time right now and some extra vegan sour cream, so why not make some Old Fashioned Sour Cream Doughnuts vegan style? (It’s a mouthful I know.) So, I made them... and then added some colored glaze on top to make them even more delicious and photogenic. (Yes that’s a real thing now thanks to IG. Poor food. Having to deal with so much pressure to look perfect. Sigh… oh well.)
Note: These doughnuts taste better the second day.
Recipe from How to Bake Everything by Mark Bittman
Ingredients:
3 c flour
2 tsp baking powder
1 tsp salt
2/3 c sugar
4 tbsp vegan butter
3 egg yolks (Bob’s Red Mill Egg Replacer)
3/4 c vegan sour cream (Good Karma)
8 c neutral oil
Directions:
In a separate bowl, mix the flour, baking powder, and salt together and set aside
In a stand mixer or by hand, beat the sugar and butter together until sandy
Add the egg yolks and mix
Add the sour cream and mix until well combined
Add in the dry ingredients and mix together (I suggest using the mixer or your hands for this part because the dough does get very thick
Add flour if the mixture is too runny or add sour cream if the mixture is too dry and crumbly one tbsp at a time
The dough should be sticky but hold together
Place the dough in a bowl, cover, and place in the refrigerator for at least one hour or overnight
On a lightly floured work surface kneed the dough together until it’s smooth
Roll the dough out until it’s roughly 1/2 and inch thick
Use a doughnut cutter or a rim of a glass and something that makes a smaller whole to cut the doughnuts out
Kneed the remaining scraps together and repeat the cutting out process (be careful not to dry out or over kneed the dough)
In a pot (preferably cast iron) heat up the oil to 325 degrees F
Place the doughnuts in one at a time (you can fry multiple doughnuts at a time but don’t overcrowd the pot)
The dough will sink at first and then rise up
Let the dough fry for about 15 seconds (after it’s risen to the top) and then flip
Fry until the underside of the doughnut is golden brown and cracked, then flip and repeat
Place on a rack (I always put a paper bag on top to help absorb the oil)
Let cool
Full Disclosure:
I had a hard time following these directions. My oil also got too hot, so mine didn’t do what they were supposed to do. So I ended up letting the bottom cook until golden brown, then flipping and repeating. They still turned out really well.
Glaze:
3 c confectioners sugar
1/2 c non-dairy milk
2 tsp vanilla
Drops food coloring (optional)
Mix all of them in a stand mixer or bowl until well combined
Add more sugar if it’s too runny or more milk if it’s too thick
To test out the consistency, pour some glaze over the back of a spoon. If it stays, it’s good to go
Place the doughnuts over a wired rack and pour the glaze over them
The glaze should stick fairly well onto the doughnuts
My glaze was too thin which is why it didn’t stay on my doughnuts very well