Anchor™ Sour Cream Donuts
INGREDIENTS METHOD
550gm plain flour 1. In a bowl sift together the cake
flour, baking powder, salt, and
cinnamon.
1 1/2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
125gm caster sugar
2 Tbsp Anchor™ butter, room
temperature
2 large egg yolks
125gm Anchor™ sour cream
Oil, for frying
2. In a large mixing bowl beat
the butter and sugar together
until well combined and pale in
colour.
3. Add the egg yolks and mix well.
4. Add the dry ingredients and
the sour cream to the creamed
butter mixture and combine (do
not overwork).
5. Wrap the dough in plastic wrap
and chill for 1 hour.
6. Remove the dough from the
fridge and roll it out on a floured
surface to about 2cm thick.
7. Use two round biscuit cutters
to cut as many donuts out
as possible. You should get
around 12.
8. Pour about 5cm of rice bran
oil into a heavy-bottomed pot.
Heat the oil to 165 deg celsius.
Fry the donuts 2-3 at a time,
being careful not to overcrowd
the pot.
9. Fry for about 2 minutes on
each side, being careful not to
let them burn. Remove them to
a plate lined with paper towels
to soak up the grease.
10. While hot dust with icing sugar
or dip into glaze and leave to
set before eating. Ingredients
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