FOR THE DOUGHNUTS: Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl; set aside. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add egg and beat until combined. Add sour cream and beat until smooth. Reduce speed to low and add flour mixture in 3 additions, scraping down bowl as needed. Stir batter once or twice with rubber spatula to ensure no dry streaks remain. Transfer batter to lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour.
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