Sour Cream Cake Fried Mini Donut

Sour Cream Cake Fried Mini Donut

The sour cream in these mini donuts adds a tangy flavor and also keeps them incredibly moist, but the real secret to success is the double flip while frying.

The double flip is the cause for all of the beautiful grooves and ridges on top of these mini donuts!

INGREDIENTS

• 1 cup plus 2 tablespoons all purpose flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 1 tablespoon shortening or lard
• 1⁄4 cup sugar
• large egg yolk
• 1⁄3 cup sour cream
• Vegetable oil or peanut oil, for frying

FOR GLAZE

• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 11⁄2 cups powdered sugar

How to make

1. In medium bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl or a stand mixer, cream together shortening and sugar. Add egg yolk and beat for 30 seconds, scraping down the bowl as needed.
3. Then, alternating flour mixture and sour cream, combine all ingredients until just blended. Transfer batter into a clean bowl, cover with plastic wrap, and refrigerate for 1 hour (or maximum 24 hours).
4. Heat oil in a large, deep skillet or a deep fryer to 325°F.
5. While oil is heating up, transfer dough to a lightly floured surface,
6. and carefully roll out until it is 1⁄2” thick. Cut out donuts with a floured 2″ biscuit cutter, and then cut out the center of each donut with a floured 1″ biscuit cutter.
7. Once oil is hot, working with 4 to 6 donuts at a time, carefully drop donuts into oil. Once donuts rise to the top, flip each donut and fry the other side for 1–11⁄2 minutes or until golden brown.
8. Then, flip donuts back to the first side, and fry for 1 additional minute or until golden brown.
9. Remove and drain on a plate lined with paper towels or newspaper. Continue this process until each donut has been fried.
10. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together milk and vanilla extract. Add powdered sugar, whisking until smooth.
11. While the donuts are still warm, dip the top of each donut and donut hole into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.