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INGREDIENTS

3 Eggs
1 1/4 c Sugar
1/2 ts Cinnamon, Ground
4 c All-purpose flour
1 c Sour cream
Sour cream
1/2 ts Salt
2 ts Baking Powder
1 ts Baking soda

Servings

INSTRUCTIONS

Preheat the fat in the deep fryer to 375 degrees. Beat the eggs well. Slowly add the sugar, beating constantly. Stir in the sour cream. Sift the flour before measuring. Re sift the flour with the baking soda, the baking powder and the salt. Stir the sifted ingredients into the egg mixture until well blended. Chill the dough. Roll out on a lightly floured board to a 1/2" thickness. Cut with floured a doughnut cutter or two different size biscuit cutters. Allow the dough to dry for 10 minutes on toweling. Use a pancake turner dipped into the hot oil to place the doughnuts into the oil. Fry until golden brown (2-3 minutes per side), using the pancake turner to turn them as the first side is cooked. Use tongs to remove the finished doughnuts. Dry on toweling. Dust with sugar or powdered sugar or glaze after they doughnuts have cooled Recipe By : From: Gary Watson Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Sour Cream Doughnuts

3  Eggs 
1 1/4 c Sugar 
1/2 ts Cinnamon, Ground 
4 c All-purpose flour 
1 c Sour cream 
  Sour cream 
1/2 ts Salt 
2 ts Baking Powder 
1 ts Baking soda

Preheat the fat in the deep fryer to 375 degrees. Beat the eggs well.  Slowly add the sugar, beating constantly. Stir in the sour cream. Sift the  flour before measuring. Re sift the flour with the baking soda, the baking  powder and the salt. Stir the sifted ingredients into the egg mixture until  well blended. Chill the dough. Roll out on a lightly floured board to a  1/2" thickness. Cut with floured a doughnut cutter or two different size  biscuit cutters. Allow the dough to dry for 10 minutes on toweling. Use a  pancake turner dipped into the hot oil to place the doughnuts into the oil.  Fry until golden brown (2-3 minutes per side), using the pancake turner to  turn them as the first side is cooked. Use tongs to remove the finished  doughnuts. Dry on toweling. Dust with sugar or powdered sugar or glaze  after they doughnuts have cooled    Recipe By     :    From: Gary Watson <watson@rahul.Net>  Date: Sun, 22 Jan 1995 09:09:32 -0800  (    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (551g)
Recipe Makes: 4

Calories: 1530
Calories from Fat: 260 (17%)

Amt Per Serving		% DV

	Total Fat 28.9g	39 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 3.5g
Cholesterol 816.8mg		251 %
Sodium 2383.5mg		82 %
Potassium 489.1mg		13 %
Total Carbohydrate 284.5g		84 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 280.7g
Protein 37.2g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1530

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