Sometimes, when I'm craving something sweet but don't want to spend too much time in the kitchen, I make these quick doughnuts using a tender dough with sour cream. They don't require rising, so they're ready fairly quickly. It's the kind of recipe that anyone can easily prepare, even if they don't have much cooking experience. I usually make them when I have sour cream on hand and don't feel like waiting for the dough to rise. The flavor is balanced, and they're not overly sweet, so they can be dusted with powdered sugar or drizzled with a bit of chocolate sauce.
Quick Info
Total Time: about 35-40 minutes
Preparation Time: 20-25 minutes
Frying Time: 10-15 minutes (depending on the size and number of doughnuts)
Servings: 3-4, depending on the size of the cutouts
Difficulty: easy
Recipe Type: quick dessert, no-yeast doughnuts
Ingredients
300 g flour
3 tablespoons sugar
1 egg
150 ml sour cream
a pinch of salt
1 packet baking powder (10 g)
1 tablespoon oil (for the dough)
grated zest of one lemon
2 packets vanilla sugar (or 16 g)
oil for frying
powdered sugar or chocolate sauce for decoration
Instructions
1. In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, egg, vanilla sugar, and sour cream. Mix well with a spoon at first, then knead by hand until the dough comes together and becomes smooth.
2. Add one tablespoon of oil over the formed dough. Continue kneading just enough to incorporate the oil. You will get a soft but non-sticky dough.
3. Sprinkle a little flour on your work surface. Turn out the dough, sprinkle a little on top, and roll it out with a rolling pin to about 1 cm thick. If it sticks, add a bit more flour, but don't overdo it.
4. Using a round cutter or a glass, cut out doughnuts from the rolled-out dough. Gather the scraps and roll them out again until you've used all the dough.
5. Heat enough oil in a pan or pot. Place the doughnuts, a few at a time, into the hot oil and fry them until they are nicely golden on both sides, flipping them halfway through. Don't overcrowd the pan, or the oil temperature will drop.
6. Remove the fried doughnuts to paper towels to drain excess oil.
7. While they are still warm, dust them with powdered sugar or drizzle chocolate sauce over them if you're in the mood for something extra. They are also good plain, without anything on them.
Why I Make This Recipe Often
It helps me whip up something sweet quickly without spending too much time in the kitchen. Simple ingredients that are always on hand. They don't need to rise, they turn out fluffy, and the texture remains good even after cooling. They are quite reliable for unplanned snacks or unexpected guests.
Tips and Variations
Tips
Don’t overwork the dough after adding the oil, just enough to combine it.
If you don’t have a rolling pin, you can stretch the dough with your hands.
The oil needs to be well heated; otherwise, they will absorb too much oil and won’t brown nicely.
Substitutions
Sour cream can be replaced with Greek yogurt, but the texture will be slightly different.
If you don’t have lemon, you can skip the zest, but the flavor will be simpler.
Vanilla sugar can be substituted with vanilla extract, but adjust the amount (1 teaspoon of liquid).
Variations
You can add a bit of cinnamon to the dough if you like the flavor.
If you want thicker doughnuts, roll the dough out to 1.5 cm, but this will increase the frying time.
For a different shape, cut the dough into diamonds or other simple shapes with a knife.
Serving Ideas
They are good cold, but best served fresh, dusted with powdered sugar.
With a little chocolate sauce on top, they pair well with coffee.
If you like, you can spread a little jam or honey on them.
Frequently Asked Questions
Can I make the doughnuts in advance and keep them for the next day?
Yes, they keep quite well, but the texture won’t be as fluffy. Quickly reheated in the microwave or oven, they soften again.
What type of sour cream should I use?
Regular cooking sour cream (20%-25% fat) works well. Low-fat or very runny sour cream may require a bit more flour.
Can I bake the doughnuts instead of frying them?
The recipe is designed for frying, but if you bake them, they won’t turn out as fluffy and soft. They can be baked, but they won’t brown the same way.
Can I use whole wheat flour?
You can, but they will be denser, and you may need to adjust the liquid amount (they might need a bit more sour cream).
Can I put filling inside?
Not with this type of dough. It is better suited for simple cut-out doughnuts.
Nutritional Values
Estimation for one serving (out of 4):
Calories: approximately 270-300 kcal
Protein: 6-7 g
Fat: 13-15 g (depending on the oil absorbed)
Carbohydrates: 35-38 g
Values are approximate and can vary depending on how much oil remains absorbed after frying and how much powdered sugar or sauce you add at the end.
Storage and Reheating
The doughnuts can be stored at room temperature, covered with a clean towel, for up to 24 hours. They can be quickly reheated in the microwave or oven, but they won’t return to being as fresh. I don’t recommend keeping them for more than a day, as they lose their tender texture and flavor.
Quick Info
Total Time: about 35-40 minutes
Preparation Time: 20-25 minutes
Frying Time: 10-15 minutes (depending on the size and number of doughnuts)
Servings: 3-4, depending on the size of the cutouts
Difficulty: easy
Recipe Type: quick dessert, no-yeast doughnuts
Ingredients
300 g flour
3 tablespoons sugar
1 egg
150 ml sour cream
a pinch of salt
1 packet baking powder (10 g)
1 tablespoon oil (for the dough)
grated zest of one lemon
2 packets vanilla sugar (or 16 g)
oil for frying
powdered sugar or chocolate sauce for decoration
Instructions
1. In a large bowl, combine the flour, sugar, baking powder, lemon zest, salt, egg, vanilla sugar, and sour cream. Mix well with a spoon at first, then knead by hand until the dough comes together and becomes smooth.
2. Add one tablespoon of oil over the formed dough. Continue kneading just enough to incorporate the oil. You will get a soft but non-sticky dough.
3. Sprinkle a little flour on your work surface. Turn out the dough, sprinkle a little on top, and roll it out with a rolling pin to about 1 cm thick. If it sticks, add a bit more flour, but don't overdo it.
4. Using a round cutter or a glass, cut out doughnuts from the rolled-out dough. Gather the scraps and roll them out again until you've used all the dough.
5. Heat enough oil in a pan or pot. Place the doughnuts, a few at a time, into the hot oil and fry them until they are nicely golden on both sides, flipping them halfway through. Don't overcrowd the pan, or the oil temperature will drop.
6. Remove the fried doughnuts to paper towels to drain excess oil.
7. While they are still warm, dust them with powdered sugar or drizzle chocolate sauce over them if you're in the mood for something extra. They are also good plain, without anything on them.
Why I Make This Recipe Often
It helps me whip up something sweet quickly without spending too much time in the kitchen. Simple ingredients that are always on hand. They don't need to rise, they turn out fluffy, and the texture remains good even after cooling. They are quite reliable for unplanned snacks or unexpected guests.
Tips and Variations
Tips
Don’t overwork the dough after adding the oil, just enough to combine it.
If you don’t have a rolling pin, you can stretch the dough with your hands.
The oil needs to be well heated; otherwise, they will absorb too much oil and won’t brown nicely.
Substitutions
Sour cream can be replaced with Greek yogurt, but the texture will be slightly different.
If you don’t have lemon, you can skip the zest, but the flavor will be simpler.
Vanilla sugar can be substituted with vanilla extract, but adjust the amount (1 teaspoon of liquid).
Variations
You can add a bit of cinnamon to the dough if you like the flavor.
If you want thicker doughnuts, roll the dough out to 1.5 cm, but this will increase the frying time.
For a different shape, cut the dough into diamonds or other simple shapes with a knife.
Serving Ideas
They are good cold, but best served fresh, dusted with powdered sugar.
With a little chocolate sauce on top, they pair well with coffee.
If you like, you can spread a little jam or honey on them.
Frequently Asked Questions
Can I make the doughnuts in advance and keep them for the next day?
Yes, they keep quite well, but the texture won’t be as fluffy. Quickly reheated in the microwave or oven, they soften again.
What type of sour cream should I use?
Regular cooking sour cream (20%-25% fat) works well. Low-fat or very runny sour cream may require a bit more flour.
Can I bake the doughnuts instead of frying them?
The recipe is designed for frying, but if you bake them, they won’t turn out as fluffy and soft. They can be baked, but they won’t brown the same way.
Can I use whole wheat flour?
You can, but they will be denser, and you may need to adjust the liquid amount (they might need a bit more sour cream).
Can I put filling inside?
Not with this type of dough. It is better suited for simple cut-out doughnuts.
Nutritional Values
Estimation for one serving (out of 4):
Calories: approximately 270-300 kcal
Protein: 6-7 g
Fat: 13-15 g (depending on the oil absorbed)
Carbohydrates: 35-38 g
Values are approximate and can vary depending on how much oil remains absorbed after frying and how much powdered sugar or sauce you add at the end.
Storage and Reheating
The doughnuts can be stored at room temperature, covered with a clean towel, for up to 24 hours. They can be quickly reheated in the microwave or oven, but they won’t return to being as fresh. I don’t recommend keeping them for more than a day, as they lose their tender texture and flavor.