Description
Delight in classic sugared doughnuts with a light, fluffy texture created from soured cream and self-raising flour. These deep-fried treats are coated in caster sugar for a simple yet irresistible sweetness, perfect for breakfast or an indulgent snack.
Ingredients
Scale
Doughnuts
- 2 eggs
- 300ml soured cream
- 400g self-raising flour, plus extra for dusting
- 1 lemon, zested (optional)
- 2 tbsp caster sugar
- ½ tsp bicarbonate of soda
- 40g butter, cut into cubes and slightly softened
- Vegetable oil, for deep-frying
Coating
- 75g caster sugar for dusting
Instructions
- Prepare the wet mixture: Whisk the eggs and soured cream together in a jug and set aside.
- Mix dry ingredients and rub in butter: In a medium bowl, combine the self-raising flour, lemon zest if using, 2 tablespoons of caster sugar, bicarbonate of soda, and a pinch of salt. Stir briefly to combine. Rub in the softened butter with your fingertips until the mixture looks like coarse breadcrumbs.
- Form the dough: Pour the soured cream and egg mixture into the dry ingredients and bring together into a dough using a knife.
- Knead the dough: Turn the dough out onto a floured surface and knead briefly until cohesive with no dry flour streaks.
- Roll and cut doughnuts: Lightly flour the top of the dough, pat it down to about 2.5cm thick, and use a 3.5cm round cutter to stamp out doughnuts. Re-roll offcuts and repeat until you have about 40 doughnuts.
- Heat the oil: Fill a medium saucepan no more than one-third full with vegetable oil. Heat over low to medium heat to 180°C (356°F), or test by dropping a cube of bread—it should sizzle and brown within 30 seconds.
- Fry doughnuts: Carefully lower doughnuts into the hot oil and fry for 3-4 minutes, turning gently with a slotted spoon to fry evenly and achieve a golden color.
- Drain and sugar coat: Transfer the fried doughnuts to a wire rack set over kitchen paper to drain excess oil, then toss them while still hot in a shallow bowl of 75g caster sugar to coat evenly.
- Serve: Optionally place doughnuts in paper bags for serving. They are best enjoyed fresh on the day they’re made.
Notes
- Using soured cream helps create a tender and moist doughnut texture.
- Lemon zest is optional but adds a fresh citrus aroma to the doughnuts.
- Ensure the oil temperature stays consistent at 180°C to avoid greasy or undercooked doughnuts.
- Work quickly once doughnuts are fried, as they are best consumed fresh for optimal taste and texture.
- Use a slotted spoon or fish slice to turn doughnuts carefully, preventing breakage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: British
Keywords: sugared doughnuts, homemade doughnuts, deep-fried doughnuts, sweet treats, dessert, British recipe
