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Low-Fat Yeast Free Doughnuts

Course Breakfast
Servings 11 doughnuts
Calories 322 kcal


  • 3 T. unsalted butter softened
  • ¼ c. granulated sugar
  • ¼ c. dark brown sugar
  • 2 egg yolks
  • ½ tsp. vanilla extract
  • c. low-fat sour cream
  • 2 c. + 2 T. all-purpose flour
  • 2 tsp. baking powder
  • 1 T. cornstarch
  • ½ tsp. salt
  • dash of nutmeg
  • canola or vegetable oil


  • ½ c. granulated sugar
  • 3 tsp. cinnamon


  • Using an electric mixer, mix softened (not melted!) butter, granulated sugar, and brown sugar together in a medium sized bowl.
  • Mix egg yolks into butter and sugar mixture until combined.
  • Mix in low-fat sour cream and vanilla extract.
  • Sift together flour, baking powder, cornstarch, salt, and nutmeg in a larger bowl.
  • Pour the wet ingredients into the dry ingredients, mixing with a spatula or with your hands until combined.
  • Cover bowl and refrigerate dough overnight.

The Next Day

  • Fill a saucepan with 2" of canola or vegetable oil and warm the oil over a medium-low heat until it reaches 350°F. Use a candy thermometer to test the temperature.
  • Remove dough from the refrigerator and turn out onto a lightly floured surface. Using your hands or a lightly floured rolling pin, roll or pat the dough to ½" thickness. Use a doughnut cutter to cut out donuts. Role the doughnut hole scraps into smooth balls. Continue re-rolling and cutting to get as many doughnuts as possible from your dough.
  • Place doughnut shapes and doughnut holes onto a lined baking sheet and place in the freezer for a few minutes until your oil is fully heated.
  • Once oil has reached 350°F, remove baking sheet from the freezer and carefully drop doughnuts and doughnut holes into the oil, making sure not to crowd the pan.
  • While your first batch of doughnuts is frying, stir together sugar and cinnamon in a shallow disk.
  • Fry for 1 ½-2 minutes per side, using tongs to flip them in the oil, then remove from the pan and immediately coat them in the cinnamon sugar mixture. Then place on a paper towel lined plate to briefly drain.
  • Between batches, wait a few minutes so that the oil temeprature comes back up to 350°F.
  • Serve warm!