Sour cream doughnuts

Sourcream doughnuts

Last year at the Gladmat food festival in stavanger I got to taste sour cream drop doughnuts. Heavenly soft and light fried buns coated in cinnamon and sugar.

A little while ago I found some at a bakery and bought some and they were still as I remembered them. I tried to figure out how they were made and there was something that reminded me of the soft choux pastry I sometimes make but a little more doughier.

After a few adjustments this is how I made them.

Depending on the size you make them, but I got atleast 40 golf ball sized doughnuts

2,5 dl milk
125 g butter
2,5 dl flour
5 eggs
3 dl sour cream
5 dl flour
1 tsp baking powder

Oil for frying

Sugar and cinnamon for coating

Sourcream doughnut recipe

In a saucepan combine milk and butter and bring to a boil and add 2,5 flour to the butter mixture at once and use a wooden spoon to beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.

Allow to cool for about 5 minutes, then gradually beat in the eggs one by one to make a smooth, shiny paste, beat vigorously.

Add the sour cream and sift in the rest of the flour with the baking powder and stir into smooth sticky batter.

You can use your hand to squeeze little balls and drop the dough into the preheated oil.

I used a piping bag and dropped a bit of the dough into the oil. I let them fry for about 5 minutes on medium to low heat and let them fry on their own, the little fried balls turn by themselves in the oil, Look at the video above and you can see for your self.

Doughnut recipe

When done take them out of the oil and drain a bit, and dip them in cinnamon and sugar while they are still hot.

I gave some of them a little sprinkle og grated dark chocolate.

Right: Erik Left: Anders

I met one of my fellow Gladmat food festival judges Anders Husa at a wine tasting event, he also enjoyed the doughnuts from last year I remembered. I was happy with this recipe, but I had to have them double checked and since I knew that he was going to the wine tasting I brought some with me. Who better to try them than Norways up and coming food critiques, check out his blog and follow his culinary trip and get tips to where to eat. The wine tasting was a crowded event and we met another blogger Erik Kvalebrokk. The guys tested the doughnuts and they passed the taste and texture test. Anders thought they just as good as the ones we got in Stavanger. 

Paper bag DIY post HERE

Panzerotti, fried carlozone

Panzerrotti 1 agj

Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.

So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.

pazerotti 2 agj

Pastry ingredients, about 20 pieces depending on the size

1,5 cup luke warm water

1 package active dry yeast

1/2 tsp sugar

3 tablespoons extra virgin olive oil

1 lightly beaten egg

1 tsp salt

4,5 cups flour, approximately

 

In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.

Add the olive oil, warm water, egg and salt, then  add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.

Panzerotti 3 agj

Turn the dough onto a lightly floured work surface and knead for about  8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.

Shape the dough into a ball.

Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.

Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.

When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.

Panserotti 8 agj

Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.

Panzerotti 4 agj

In a deep, heavy saucepan or deep fryer, heat at least 3  inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.

Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.

Filling
grated mozerella
fresh mozerella
cherry tomatoes
Oregano(can use basil)
Chop and drain the tomatoes. Mix together with a generous amount of mozzarella.
This is what I used,
Panzerotti 5 agj

The boys approved the panzerotti.

but here as with any pizza, only imagination stops you, fill them with anything you want savory or sweet.

Panzerotti 5 agj