Prep 30 mins
Cook 5 mins
These donuts have an amazing aroma. They're a lot like the donuts you find at cider mills in the fall. My mom sold them at charity fundraisers and they disappeared as quickly as they came out of the deep fryer. We had a donut maker that held the batter, then released it into the deep fryer in a perfect circle when you pressed a plunger.
- Add sugar, sour cream, and milk to eggs and beat thoroughly.
- Sift dry ingredients together several times. Add orange rind.
- Stir into egg mixture to make donut batter.
- Drop batter into hot oil. Flip over when bottom side is brown. Remove from oil and drain on paper towels.
- Makes 2 dozen donuts.
These donuts were fast, simple and delish... I used buttermilk instead of milk and just dropped them into the oil with a tablespoon. Next time I will dust with cinnamon and sugar or just powdered sugar. They were eaten before I got to that step, lol! The kiddos were hungry. Will be my go to recipe:0)
These donuts were soooo scrumptious!!!! I used half buttermilk, half milk, and omitted the nutmeg since I didn't have any on hand, and they turned out GREAT!! I loved the slight taste of orange, and cinnamon. They were slightly crispy on the outside, and perfectly light inside. Thanks for the recipe, I will definitely make these donuts again, and again....
Awsome....but some were quite funny looking. Is there any way to drop them so that they stay in a nicely formed little blob? Some of mine have arms and legs. LOL. But they taste wonderful. I will certainly put this recipe among my favorites. Thanks!