Old-Fashioned Sour Cream Doughnuts (Print Version)
# Ingredients:
→ For the donuts
01 -
255 grams cake flour
02 -
1 1/2 teaspoons baking powder
03 -
1 teaspoon salt
04 -
1/2 teaspoon ground nutmeg
05 -
100 grams sugar
06 -
29 grams butter, at cool room temperature
07 -
2 large egg yolks
08 -
113 grams sour cream
09 -
Canola oil, for frying
→ For the glaze
10 -
350 grams powdered sugar, sifted
11 -
1 1/2 teaspoons corn syrup
12 -
1/4 teaspoon salt
13 -
1/2 teaspoon vanilla extract
14 -
1/3 cup hot water
# Instructions:
01 -
Sift together the cake flour, baking powder, salt, and nutmeg in a mixing bowl.
02 -
In a stand mixer with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick.
03 -
Add the sifted dry ingredients to the mixing bowl in three additions, alternating with the sour cream, ending with the flour. Mix on low speed for 30 seconds or until smooth but slightly sticky. If dough is too sticky, add flour one tablespoon at a time.
04 -
Cover the dough with plastic wrap and chill in the refrigerator for 1 hour or until firm.
05 -
Roll out the dough on a floured surface to 1/2 inch thickness. Use a doughnut cutter or two biscuit cutters to cut out approximately 12 doughnuts and holes. Chill the cut dough in the fridge if it becomes too soft or sticky.
06 -
Pour 2 inches of canola oil into a heavy-bottomed pot. Attach a deep-fry thermometer and heat the oil to 325°F.
07 -
Carefully fry a few doughnuts at a time for about 2 minutes on each side, ensuring they don't burn. Maintain a consistent oil temperature and drain fried doughnuts on a paper bag to soak up excess grease.
08 -
In a bowl, whisk together the powdered sugar, corn syrup, salt, vanilla extract, and hot water until smooth.
09 -
Dip each doughnut into the glaze, then place on a wire rack above a sheet pan to catch the excess. Allow the glaze to set for 20 minutes before serving.
# Notes:
01 -
Doughnuts are best eaten the day they are made but can be stored in an airtight container at room temperature for a few days.
02 -
If nutmeg flavor is too strong, reduce to 1/4 teaspoon or omit entirely.