Homemade Sour Cream Cake Doughnuts

I’ve been on a bit of a doughnut kick lately. This could be construed as an unfortunate habit, if you consider the extra time on the elliptical trainer a freshly cooked doughnut or two adds, but I consider it a very good thing when it brings together a kitchen nook full of friends and neighbours to hang out over coffee and warm doughnuts. If you’re going to have a doughnut, it might as well be fantastic, and made from scratch – this time, I experimented with cake doughnuts. Sour cream cake doughnuts are my favorite – it was easy to make the soft dough, and faster than the yeast-raised kind. The result was light and crisp – not as heavy as cake doughnuts you buy at the store.

This is a simple batter, made in much the same way as you’d make a cake batter, but thick enough to pat and cut into doughnut shapes. If you don’t have a doughnut cutter, simply cut rounds with a round cutter or glass rim, then cut out the middle with a shot glass or poke a hole with your finger. It doesn’t have to be neat.

Sour Cream Cake Doughnuts

Adapted from Bon Appetit, October 2004
1 cup sugar
2 large eggs
1/3 cup melted butter
1 tsp. vanilla
3 1/2 cups all purpose flour
1 Tbsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup sour cream or full-fat plain yogurt
canola oil, for cooking

In a large bowl, beat the sugar and eggs with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the butter and vanilla. In a small bowl, stir together the flour, baking powder, cinnamon and salt.
Gently beat in a third of the flour mixture, half the sour cream, another third of the flour, the last of the sour cream and the last of the flour. Cover; set aside for an hour.
On a lightly floured countertop, roll or pat out the dough to about 1/2″ thick. Cut into doughnut shapes using a doughnut cutter, or cut into rounds with a round cutter or glass rim, then using a shot glass or small round cutter, cut out center of each circle of dough to make holes.
Line a baking sheet with paper towels. Pour about 1 1/2 inches of oil into a large deep skillet or pot. Heat until hot but not smoking. Cook doughnuts and holes in batches, without crowding, until golden brown on the bottom; flip using tongs or a slotted spoon and cook until golden on the other side. It should take 3-4 minutes total. Using a slotted spoon, transfer to paper towels. If you like, douse in cinnamon-sugar while they’re still warm. Makes lots.

http://blogs.babble.com/family-kitchen/2011/05/24/homemade-sour-cream-cake-doughnuts/ 

Mandocas

This fried Venezuelan treat is basically a cheesy corn cake. They're a sure crowd pleaser for New Year's!

Wait, there's more! Read the blog post about this recipe.

 

Prep Time: 30 minutes

Total Time: 30 minutes

Servings: 12 Mandocas

Ingredients

• 1 1/2 Cups Cornmeal
• 1  Large Yellow Plantain
• 8 Oz Queso Fresco
• 1/2 Cup Brown Sugar
• 1/2 Cup Hot Water

Directions

1. 1Crumble the cheese into small pieces.
2. 2Peel and boil the plantain for 10 minutes until tender.
3. 3Place the ingredients into the food processor and pulse until combined.
4. 4Knead into a dough.
5. 5Bring oil to 350 degrees F.
6. 6Roll dough into logs and bring together at ends to form a ribbon bow shape.
7. 7Fry mandocas at 350 degrees F for about 5 minutes until browned.

http://www.tablespoon.com/recipes/mandocas-recipe/1/?utm_source=blog&utm_medium=embed&utm_campaign=recipe-embed

This South American snack almost tastes like the cornbread coating of a corndog.

But Mandocas also have a nice sweetness from the plantain and that salty gooeyness that melted cheese always brings to the table.
They’re a fun twist on a mozzarella stick or onion ring that your New Year’s guests would be happy to indulge in. Dip them in a nice honey mustard for a fun and unique snack they won’t soon forget!


To make your plantain mashable, first boil it in some salted water for about 10 minutes.


Mix all the ingredients together in a food processor.


The traditional shape almost looks like a ribbon bow.




Crunchy on the outside, tender and cheesy on the inside.


They almost look like pretzels, but the taste is pretty different – and delicious!

 http://taste-for-adventure.tablespoon.com/2012/12/31/mandocas/

“Carteddate”

• Difficoltà:Difficile
• Tempo di preparazione:1 ora + cottura
• Dosi per:10 dolci

Ingredienti:

• 1 kg di farina bianca tipo 00
• 200 ml olio d'oliva
• 2 bicchieri vino bianco dolce
• 1 litro di olio d'arachidi
• 200 gr di miele
• confetti zucchero colorati

Non so se tutti sappiano che cosa sono. Si tratta di un dolce tipico natalizio pugliese.
Formate una fontana con la farina su un piano di lavoro. Versate l’olio e il sale all’interno.
In un pentolino  scaldate il vino, senza farlo bollire.
Incorporate l’olio e il sale alla farina con la punta delle dita e unite poco alla volta il vino caldo e impastate bene tutti gli ingredienti insieme fino ad ottenere un impasto liscio ed elastico.
Ricavate tante palline grandi quanto una prugna.
Infarinate ogni pallina e passatela tra i rulli di una macchina per la pasta fresca, se non l’avete con un mattarello schiacciate bene la pasta fino ad ottenere una sfoglia sottile di pochi mm.
Ritagliate con una rotella dentellata, in strisce rettangolari lunghe 30 cm e larghe 6 cm.
Piegate per il lungo le strisce, facendo coincidere le parti dentellate.
Pizzicatele ogni 3 cm e arrotolatele a rosa, senza schiacciarle, incollando le estremità. Allargate la girandolina creata con le dita fra un pizzico e l’altro.
Scaldate l’olio di arachidi in una padella abbastanza grande antiaderente.
Friggetevi i dolci in più riprese almeno 3 minuti per parte.
Scolateli capovolti, su carta assorbente e fateli raffreddare.
Bollite il miele in un tegamino con 2 cucchiai di acqua, quando sarà ben liquido toglietelo dal fuoco e con un pennello da cucina passatelo sui dolci, da entrambe le parti. Spolverizzate poi con confettini colorati e lasciate asciugare.
La tradizione pugliese vuole che vengano servite con il vino cotto.

http://ricettablog.it/carteddate/