Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel

Name: Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 828 milliliters all purpose flour; 1 Tbsp baking powder; 1 teaspoons baking soda; 24 servings Canola oil (for deep-frying); 1 large egg white; 2 larges eggs; 1 teaspoon ground cinnamon; 5 Tbsps (about) heavy whipping cream; 0 teaspoons maple extract; 2 teaspoons (packed) finely grated orange peel; 473 milliliters powdered sugar; 1 teaspoon salt; 237 milliliters sour cream; 237 milliliters sugar; 79 milliliters melted unsalted butter, cooled briefly; 1 teaspoons vanilla extract; 170 grams 1/2 cups chopped walnuts (about

Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel might be just the morn meal you are searching for. Watching your figure? This vegetarian recipe has 366 calories, 4g of protein, and 25g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have cream, walnuts, egg white, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Oven

Whisk egg white in bowl until frothy, about 1 minute.

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Egg Whites

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Whisk

Bowl

Whisk in sugar and cinnamon. Fold in nuts.

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Cinnamon

Sugar

Nuts

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Whisk

Spread mixture on prepared sheet.

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Spread

Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet.

Ingredients you will need

Nuts

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Oven

Spatula

Transfer streusel to work surface. Chop nuts into small (rice-size) bits.

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Nuts

Rice

Transfer to shallow bowl.

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Bowl

Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in orange peel and vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

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Orange Zest

Sour Cream

Vanilla

Butter

Dough

Sugar

Egg

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Hand Mixer

Whisk

Bowl

Combine powdered sugar and maple extract in medium bowl.

Ingredients you will need

Powdered Sugar

Maple Extract

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Bowl

Add 4 tablespoons cream; whisk until smooth.

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Cream

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Whisk

Whisk in additional cream, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.

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Cream

Glaze

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Whisk

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Ingredients you will need

Dough

All Purpose Flour

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Baking Sheet

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

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Dough

Nuts

Line 2 baking sheets with several layers of paper towels.

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Baking Sheet

Paper Towels

Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.

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Cooking Oil