Monday, June 7, 2010

Doughnut Balls

Doughnut Balls
2 1/2 cups flour
1 teaspoon baking powder
2 eggs
1 1/2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups
vegetable oil for deep-frying
1 cup powdered sugar
In a large mixing bowl, combine flour, baking powder, eggs, sour cream, sugar, vanilla, and salt until well blended. (The batter will be soft.) Heat oil in a deep skillet until oil is hot enough to fry a 1-inch cube of bread in 1 minute. Carefully place dough by tablespoonfuls into the oil. Fry doughnuts, a few at a time, for 3 to 5 minutes or until golden brown on all sides. Remove from pan with slotted spoon. Drain on paper towels. When all doughnuts are cooked, pour powdered sugar into a plastic or paper bag. Add a few doughnuts at a time, close bag, and shake gently until well coated. Serve warm. Makes 25. (Lion House International Recipes, [Salt Lake City: Deseret Book, 1997], p. 114.)

No comments: