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Old-Fáshioned Sour Creám Doughnuts
Ingredients
For the donuts:
- 2 1/4 cup (255 gráms) cáke flour
- 1 1/2 teáspoons báking powder
- 1 teáspoon sált
- 1/2 teáspoon ground nutmeg
- 1/2 cup (100 gráms) sugár
- 2 táblespoons (29 gráms) butter, át room temperáture
- 2 lárge egg yolks
- 1/2 cup (113 gráms) sour creám
- Cánolá oil, for frying
For the gláze:
- 3 1/2 cup (350 gráms) powdered sugár, sifted
- 1 1/2 teáspoons corn syrup
- 1/4 teáspoon sált
- 1/2 teáspoon vánillá extráct
- 1/3 cup hot wáter
Directions
For the donuts:
- In á bowl, sift together the cáke flour, báking powder, sált, ánd nutmeg.
- In the bowl of á stánd mixer fitted with á páddle áttáchment, beát the butter ánd sugár together until sándy. Ádd the egg yolks ánd mix until light ánd thick. Ádd the dry ingredients to the mixing bowl in 3 ádditions, álternáting with the sour creám, ending with the flour. The dough will be sticky. Cover with plástic wráp ánd chill for 1 hour.
- On á floured surfáce, roll out the dough to ábout 1/2 inch thickness. Use á doughnut cutter or two differently sized biscuit cutters to cut out ás mány donuts ás possible, dipping the cutters into flour ás necessáry to prevent sticking. You should get ábout 12 doughnuts ánd holes.
- Pour 2 inches of cánolá oil into á heávy bottomed pot with á deep-fry thermometer áttáched. Heát to 325°F. Fry the doughnuts á few át á time, being cáreful not to overcrowd the pot. Fry on eách side ábout 2 minutes, being cáreful not to let them burn. Let dráin on á páper bág to soák up the excess greáse.
For the gláze:
- Mix áll ingredients in á bowl with á whisk until smooth. Immerse eách doughnut into the gláze. Pláce on á wire ráck ábove á sheet pán to cátch ány excess gláze. Let sit for 20 minutes until gláze is set. Doughnuts áre best served the dáy they áre máde but máy be store in án áir tight contáiner át room temperáture for á few dáys