Meyer Lemon & Sour Cream Donuts
Makes about 20
1 cup (125gr) all-purpose flour
1 cup (140gr) cake flour
2 teaspoon baking powder
pinch of salt
1/2 cup (100gr) sugar
4 oz (120gr) sour cream
2 large eggs
zest and juice from one lemon
1 tablespoon (15gr) olive oil
canola oil for frying (about 1 cup or 250ml)
In a medium bowl, whisk together the flours, baking powder and salt. Reserve.
In a separate medium bowl, whisk together the sugar, sour cream, eggs, zest and lemon juice, and the olive oil, until smooth. Add the reserved flour mixture, and stir with a spatula until the mixture is smooth. Cover the bowl with plastic wrap and refrigerate the batter for about 1 hour.
Heat the oil over medium heat in a large heavy bottomed cast iron pan or Dutch oven until it reaches 325F. Scoop the batter using either 1/4 cup full (you will get less donuts) or a two-tablespoon ice cream/cookie scoop like I did and fry 4-5 at a time without overcrowding your pan (turns the oil temperature down which makes your donuts greasy). Fry each batch for 4-6 minutes, occasionally monitoring the temperature of the oil.