© James Baigrie
Active Time
40 MIN
Total Time
3 HR
Yield
Serves : MAKES ABOUT 2 1/2 DOZEN DOUGHNUTS

Lauren Groveman often shakes the warm doughnuts in a plastic bag filled with cinnamon sugar or a combination of unsweetened cocoa powder and granulated sugar. Plus: More Dessert Recipes and Tips  More Doughnut Recipes

How to Make It

Step 1    

In a bowl, whisk both flours with the baking powder, salt, baking soda, cinnamon and nutmeg. In a large bowl, beat the sugar with the eggs until pale and thick. Beat in the vanilla.

Step 2    

In another large bowl, whisk the sour cream with the shortening and the milk. Beat the sour cream mixture into the eggs in 2 batches, alternating with the dry ingredients. Cover the bowl loosely with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.

Step 3    

In a large, heavy skillet, heat 4 inches of vegetable oil to 370°. Line a rack with several paper towels.

Step 4    

Meanwhile, turn the dough out onto a floured surface. Roll out the dough 1/2 inch thick. Using a 2 1/2-inch doughnut cutter dipped in flour, cut out as many doughnuts as possible. Reroll the scraps once to cut out more doughnuts.

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