sarah
Sour Cream Doughnuts
This is a traditional donut recipe that is a little crunchy on the outside and soft like cake on the inside. Your family will think you bought these great donuts!
Yields: Makes 12 donuts (and holes).
Ingredients
- 2 ¼ cups of cake flour
- 1 ½ teaspoons of baking powder
- 1 teaspoon of salt
- ½ teaspoon of ground nutmeg
- ½ cup of sugar
- 2 tablespoons of butter (room temperature)
- 2 large egg yolks
- ½ cup of sour cream Canola oil, for frying
For the Glaze
- 3 ½ cups of powdered sugar, sifted
- 1 ½ teaspoons of corn syrup
- ¼ teaspoon of salt
- ½ teaspoon vanilla extract
- 1/3 cup of hot water
Method of Preparation
- In large mixing bowl, sift together the flour, salt, nutmeg, and baking powder.
- In a separate bowl, beat the butter and sugar together until they are sandy.
- Add the yolks and continuing mixing well.
- Add the dry ingredients in three parts when the mixture is light and thick. Alternate the sour cream with the dry ingredients.
- Cover the dough with plastic wrap and chill for an hour.
- Using a floured surface, roll the dough out to about ½ inch thickness.
- Use either two different-sized biscuit cutters or a donut cutter to cut out at many donut as possible. Dip the cutters in flour to help prevent the dough from sticking.
- Pour about 2 inches of canola oil into a pot with a heavy bottom. Heat the oil to 325º F.
- Fry the donuts in batches for about two minutes on each side.
- Drain the donuts on a paper towel or paper bag to soak up the extra grease.
- Mix all of the glaze ingredients in a large mixing bowl until they are smooth.
- Dip the donuts in the glaze until they are completely covered.
- Use a wire rack placed over a baking sheet to drain the excess glaze.
