Donuts on sour cream

Pour sugar into a deep bowl and send the eggs there. Beat until the sugar is completely dissolved and the mass increases in volume by about three times. Next, we add all the sour cream (it is better to take homemade thick or try to choose from store options with the highest percentage of fat content), baking powder and baking soda, salt. For a pleasant aroma, add vanilla sugar (you can add vanilla or vanilla extract). Mix all the ingredients thoroughly and begin to add flour.

Wheat flour must be sifted. It is convenient to dose it with a mug-sieve or sift it in advance into a bowl and add it to the dough. Do not neglect sieving, this will give the finished donuts extra softness and lightness.

Knead the dough. It should be taken into account that the flour may take a little more or less than indicated in the recipe, because its amount depends on the amount of gluten in it, the density of sour cream, the size of eggs and many other factors, so we control the required volume independently, focusing on the consistency of the dough. At first it may seem that the dough is very sticky, but after standing a little, it will ripen and form easily.

Pour vegetable oil into a saucepan with a thick bottom to a height of 4-5 cm. We form donuts by rolling balls by hand, greasing our hands with vegetable oil, or using two tablespoons.

Fry the donuts for 4-5 minutes until a beautiful golden color appears on all sides. Constantly mix, not allowing them to stick together and stick to the bottom or walls of the dishes.

We spread the finished donuts on a paper towel so that the excess oil is absorbed into the paper. Sprinkle with sugar (or powdered sugar) and serve hot with any sweet sauce. Do not forget about the delicious and fragrant tea! :)

Bon appetit!