Old-Fashioned Sour Cream Doughnuts… In a Waffle Iron!

In case you’ve missed the promotions at your neighborhood doughnut shop, it’s National Doughnut Day. Since I had some sour cream left over from a tasty corn hot dish (think casserole or spoon pudding) I made last week, I decided to try a recipe for sour cream doughnuts. These are possibly my favorite variety. I definitely prefer cake doughnuts to yeast, and I find traditional glazed and powered sugar doughnuts overly sweet.

There was only one immediately apparent problem with the recipe: it called for frying. If you’ve read this blog before, you know I favor simple cooking methods. Frying just doesn’t seem simple to this Northern girl, though I admit that this is probably just lack of familiarity with the technique. Luckily, I remembered seeing a recipe for doughnuts in a waffle iron cookbook, so I went for it. You can find the original recipe for the sour cream doughnuts here at the Handle the Heat blog.

If you want to make these in a waffle iron, you can do the following:

The original recipe only uses egg yolks. I found that the dough wasn’t wet enough to get all of my dry ingredients incorporated, so I added some of the egg whites. However, I didn’t read the instructions closely enough at the beginning (rushing to finish during the kids’ nap time will do that) and whisked the sugar in with the dry ingredients instead of creaming it with the butter. This (and the fact that I used all-purpose flour instead of cake flour) may account for the dryness. Therefore, don’t add the whites until you see how your dough turns out. I also didn’t let the dough rest for an hour (once again, nap time). Once your dough has a sticky texture with a consistency somewhere between cookie dough and a thick cake batter, roll it into golf ball-sized rounds. Heat your waffle iron then coat lightly with cooking spray. Place one ball in the middle of each section. This will create diamond-shaped doughnuts that are slightly smaller than Eggo waffles. Close the iron and allow to cook for the preset time. Remove to a cooling rack and repeat. 

These were best hot off the waffle iron because they have a crispness on the outside that goes away as they cool. They crisp up nicely when reheated in a toaster, though. I broke mine into pieces and tried various toppings: a dusting of powdered sugar, store-bought icing, peanut butter, and plain. My favorite was the powdered sugar. It added just the right amount of sweetness and paired great with my afternoon coffee pick-me-up. The touch of nutmeg in the dough (I opted for 1/4 teaspoon) made these wonuts (doffles?) great plain, too.

So are these as good as traditionally fried and glazed sour cream doughnuts? No, the waffle iron smashes out some fluffiness, but they are easier, taste good, and contain less fat. I will definitely make these again.

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