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Crumpets on sour cream

Sour Cream Puffs

Soft, sweet little puffs that fry up fast in a skillet. These sour cream puffs are easy to make at home. For the dough you'll need eggs, full-fat sour cream, sugar, and flour. Farm-fresh eggs will give the dough a golden tint. If you like, you can use baking soda instead of baking powder. To fry them, you'll want a nonstick skillet and refined vegetable oil. Serve these sour cream puffs with a berry compote, coffee, kefir, or a glass of milk.

Ninel

Recipe author

Composition / ingredients

Servings:

Sour cream

Sugar

Eggs

Wheat flour

Baking powder

Vegetable oil

Salt

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 17 % 11 g

Carbohydrates 70 % 44 g

298 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 30 min

Step 1:

How do you make sour cream puffs? Gather all your ingredients. Use homemade or store-bought sour cream, as long as it's thick and good quality. Keep in mind that sour cream varies in fat content, so you'll adjust the dough's consistency with the amount of flour. The dough should be fairly firm.
Step 2:

You'll want a deep bowl to crack the eggs into. Beat them well with a whisk or mixer. Add a little salt and the sugar, and mix until smooth.
Step 3:

Add the thick sour cream to the same bowl and stir it into the eggs.
Step 4:

Sift two-thirds of the flour together with the baking powder, and sift the rest separately. Keep in mind you may need a little more or less flour — go by the consistency of the dough. Stir the flour-and-baking-powder mix into the wet ingredients until smooth. Gradually add the remaining flour. Once the dough gets too thick to stir with a spoon, turn it out onto a floured board.
Step 5:

Knead the dough by hand. It should be soft but come together into a ball. Don't knead it for long — dough leavened with baking powder doesn't like it, and the puffs will turn out rubbery. Now dust a rolling pin with flour and roll the dough out to about ⅜ inch (1 cm) thick. Cut out rounds 2–2½ inches (5–6 cm) across — the rim of a large glass works well.
Step 6:

Pour the vegetable oil into a skillet and heat it well. Add a few rounds to the hot oil and fry the puffs on both sides until golden, flipping them with a spatula.
Step 7:

Transfer the finished puffs to a plate. They're not greasy, so there's no need to drain them on a paper towel. Dust them with powdered sugar while warm. Serve these fresh from the pan with a hot or cold drink. Enjoy!

Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which oils to skip altogether, read more here.
Sour cream puffs turn out wonderfully tasty, tender, and fragrant. Enjoy them not just with powdered sugar but also with jam, sweetened condensed milk, or sour cream whipped with sugar. If you like, split the puffs in half lengthwise and spread them with a filling. As you can see, they come together quickly, so you can whip up a batch before guests arrive. They're not greasy, either, which makes them easy to pack for the road, school, a picnic, or a walk.
Be ready for the flour amount to shift a little up or down from what's listed. Go by the consistency of the dough rather than a fixed amount of flour. To avoid missteps, it helps to understand how flour behaves.
Wondering whether you can swap baking powder for baking soda, how to add each one so your baked goods rise well, and how to avoid that unpleasant soda aftertaste? It's worth reading up on the difference between baking powder and baking soda.