Anna Makes Sour Cream Donuts | Oh Yum
Sour Cream Doughnuts are a wonderful treat for any occasion, but these little bites are best enjoyed on a cold winter day. Chef Anna Olson takes you from step one to step yum with plenty of tips and tricks along the way!
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Ingredients
½ cup (125 mL) sour cream
½ cup (125 mL) buttermilk
½ cup (115 g) sugar
1 large egg
½ tsp (3 g) fine salt
2 cup (300 g) all purpose flour
¾ tsp (4 g) baking soda
dash of ground nutmeg
vegetable oil for frying
icing sugar for dusting
cinnamon sugar for coating
Directions
1. Whisk sour cream, buttermilk, sugar, egg and salt together. Sift together flour, baking soda and nutmeg and add to sour cream mixture, stirring just to blend. Let dough sit while heating oil.
2. Heat 2 inches (5 cm) of oil in a high-sided pot to 350°F (180°C), measured on a fryer or sugar thermometer. With a small ice cream scoop or with a tablespoon, drop spoonfuls of dough carefully into oil. Let cook until doughnuts are a deep brown on one side, about 4 minutes, before turning and cooking to the same colour on the other side (often they turn themselves over when they are cooked on one side!). Remove doughnuts with a slotted spoon and drain on paper towel.
3. Let doughnuts cool 10 minutes, then sift icing sugar on top and serve, or toss in cinnamon sugar while warm.
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Grandma’s Doughnuts
This was always one of our favorite treats to come home too!! Warm doughnuts straight out of the fryer dipped in cinnamon sugar! Trust me, you can’t eat just one!!! These doughnuts are so easy to make and ready in just minutes. So get in the kitchen because it’s time to make the doughnuts!!!
MAKING KROFNE WITH MY SERBIAN GRANDMA | Fluffy Serbian Donuts!
We are back in the kitchen with Baba this week and we are making Krofne!
Krofne are like donuts, but better and Baba makes the best ones… EVER.
Baba has plenty of tips and tricks to share when it comes to these delicious pastries so sit tight and get your flour ready because you are going to want to eat these as soon as humanly possible!
I totally forgot to include a Serbian word of the day, but just listen to Baba and you should be good to go
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???? Ingredients
???? Yeast
1 cup warm milk
2 tsp. Yeast
2 tsp. Sugar
2 tsp. Flour
???? Other Ingredients
2 eggs
Zest from 1 lemon
70g butter
½ cup sugar
1 kg. Flour
2 tsp. Oil
1 tsp. Salt
18g vanilla sugar
1 cup warm milk
1 cup warm water
???? Toppings
Cinnamon
Sugar
???? Directions
Start by warming up 1 cup of milk and adding the yeast, sugar, and flour. Let this sit in a warm place for a few minutes to activate.
In a separate bowl, combine the eggs, lemon zest, butter, and sugar. Add this mixture to the flour along with the activated yeast, oil, salt, and vanilla sugar.
Slowly incorporate the warm milk and warm water. You may not need all of it! Continue to knead the dough, adding flour as needed.
Transfer the dough to an oil bowl, cover, and let rise for 30-45 minutes or until the dough has doubled in size.
Spill the dough onto a floured surface and gently roll it out. Using a 3.5” round, cut the krofne ad place them on a floured tray. Once they are all cut, cover and let them sit for 10-15 minutes.
Over medium-high heat, fry the krofne. Immediately begin to cover the krofne with the oil from the pan. Next, cover the krofne with a lid for 10 - 15 seconds. Uncover and begin to cover them in oil again. After about 2 minutes, flip the krofne and let fry for another 2 minutes. Flip one last time, let them fry for another minute or so and remove.
Place the krofne in a pan lined with paper towel to absorb the extra oil.
Once cooled, dip in sugar and cinnamon.
Prijatno!
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???? Review and Tips
1. Start with 1 kg of flour and add as needed. The dough should not be sticking to anything!
2. Make the krofne vegan by substituting the milk for water, the butter for margarine, and skipping the eggs!
3. While the krofne fry, cover them with a pot lid to keep the steam in. This will help keep them nice and moist
4. Baba says if the krofne are heavy to hold, they are not cooked all the way through. They should be nice and light!
5. Only dip what you plan on eating! This will make it easier to store!
6. On that note, store them in a plastic container in the fridge, or in the freezer. When you’re ready to enjoy, warm them up for a few seconds in the microwave and enjoy!
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0:00 Intro
1:18 Activate Yeast
2:35 Preparing the wet ingredients
3:51 Making the dough
9:55 Cutting and shaping the krofne
12:49 Frying the krofne
15:43 Taste Test + Review
18:26 Conclusion + Bloopers
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???? Watch This Next
BISCOFF BASKETBALL CAKE | Celebrating my Jordan Year
HOMEMADE BEAVERTAILS | Canadian Donut Dessert
MY SERBIAN GRANDMA TEACHES ME HOW TO MAKE SARMA | Stuffed Cabbage Roll Recipe
MAKING BUREK WITH MY BABA | Step by Step Guide to Making a Cheese and Meat Burek From Scratch!
MY SERBIAN GRANDMA TEACHES ME HOW TO DEBONE A TURKEY | With homemade stuffing and gravy!
MAKING 4 BUREK FILLINGS WITH MY SERBIAN GRANDMA | Cheese, meat, potato, and apple filling!
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???????????? Follow me on social
#Krofne #SerbianDonuts #InTheKitchenWithBaba
Grandma Makes Traditional Donuts for Her Family in a Remote Village!
Grandma Makes Traditional Donuts for Her Family in a Remote Village!
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Hello there! By watching the videos on this channel, you will learn delicious recipes and enjoy the nature of the village. Our aim is to introduce the cuisine and beautiful nature of Azerbaijan to the world. Sit back and relax while watching our content!
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The Best Old Fashioned Donuts For Grandma
Forget about Dunkin Donuts... learn how to make REAL old fashioned donuts with me and Grandma!!! This is a recipe which was passed down to grandma from HER grandma and has been in our family for generations before that!
No worries if you don't own a donut cutter, just use the rim of a small can! Poke holes at the top of the can to let the air escape.
Very simple and you can eat them plain or add sugar, powdered sugar or cinnamon and sugar! YUM. Delicious with coffee or tea!
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You’ve met my grandfather on my dad’s side when he showed you how to make his delicious cornbread. Now, you’re going to meet my grandma on my mom’s side who has a recipe for donuts passed down through her family for generations since the 1800s!
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Here’s what you need to run to the grocery store and get right now so you can make these awesome donuts:
2 eggs
1 cup + 1 tbl of sugar
1 cup buttermilk (you can easily find it at the grocery. I saw 3 different brands where you buy regular milk.)
2 tsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
4 tbl butter, melted
1/2 tsp salt
Approx 4-5 cups of flour
3 lbs crisco
Directions:
1. You’ll want to use a large saucepan, not too deep, because if it’s too deep, you’re essentially just melting all that extra crisco for no reason. If you have one that is wider than what we used, go for it. But grandma likes that size that way she only puts in a few at a time so she can really keep track of them. Me with my young eyes, would probably rather use a wider, larger sauce pan to get them done faster. But, of course, this is up to your own discretion. Fill your pot with crisco, as it melts, add more, but you’ll only need about 3 pounds in total. Keep it on a low flame while you are preparing your donuts. You’ll need a thermometer to test the temperature. It needs to be between 350 and 375. If you don’t have a thermometer, I have another solution for you when we get there!
2. In a large mixing bowl, add your eggs and sugar. Mix together with a blender. Now add your nutmeg, baking powder, baking soda, salt and buttermilk. Mix again.
3. Add the melted butter and 1 cup of flour. Mix. Continuously add a cup of flour, then mix. Stop after 4 and evaluate. Is your dough still sticky? Would you be able to take it out and roll it like dough as if you were going to make cookies? If not, add another half of a cup. We ended up using 5 total cups. We may have been okay with just 4 and a 1/2. At 3:00 minutes, you can see what the dough should look like when there is enough flour in it.
If you don’t own a donut cutter, you can easily find one in a grocery store or any type of cooking/baking store. Maybe even a Bed Bath and Beyond. If you don’t have one and don’t feel like finding one, use a can. Using a can opener, take the top off and poke holes on the bottom to let the air release. You’ll just be making donuts without the hole in the middle, and really, they taste just as awesome! If you do have a donut cutter though, save some of the round insides and fry up munchkins like I did in the video!
4. Flour the surface you’ll be rolling and cutting on. Take your dough out of your bowl and flour your rolling pin. Roll out the dough to about 1/4″ thick. Cut one donut out. Make sure the crisco is at the right temperature and place it (gently!) in your pot. Do NOT throw in, avoid splashing! Hot oil with burn you! If by chance, you do get a small splash, stick whatever body part it hit in the flour!! Roll on the countertop if you have to ????
If your test donut sinks to the bottom, rises within a minute and begins turning a light brown, then your oil is ready! If it turns a terrible dark color and looks burned, your flame is too high. Wait til it cools off for a minute and try again. This is why it’s easier with a thermometer, but you can always do it by testing donuts to find the right temperature!
5. Cut out the rest of your donuts and fry! When one side is brown, flip over and brown the other side. Take out and place on a brown paper bag or a paper towel. We used a brown paper grocery bag. It worked just as well as the paper towels.
6. While they are still warm you can coat with powdered sugar, cinnamon and sugar, or whatever tickles your fancy! You can probably melt chocolate and dip them in that, too! Yum. Now I’m getting hungry.
My grandma gave me recipe for these donuts! Best homemade donuts!
Ingredients:
1 fresh yeast (50g/1.7oz)
250ml lukewarm milk (1 cup)
1 Tbsp sugar
1 egg
a pinch of salt
500g flour (4 cups)
oil