Old-Fashioned Sour Cream Doughnuts
1 cup self-rising flour
1 1/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter, at room temperature
2 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream
Canola oil, for frying
1/2 cup sour cream
Canola oil, for frying
IN A BOWL: sift together both flours, baking powder, salt, and nutmeg.
IN THE BOWL OF A STAND MIXER (fitted with a paddle attachment): beat
the butter and sugar together until sandy. Add the egg yolks, vanilla, baking
powder, salt and nutmeg and mix until light and thick. Add the flour in three
separate additions, alternating with the sour cream, ending with the flour (1/3
of the flour, 1/2 of the sour cream, 1/3 of the flour, the other 1/2 of the
sour cream and finally add the rest of
the flour). The dough should be a little sticky, but not super sticky or wet.
Wrap the dough with plastic wrap and chill for ONE hour.
ON A FLOURED SURFACE: roll out the dough to about 1/2 inch thickness.
Use a doughnut cutter or two differently sized biscuit cutters to cut out as
many donuts as possible, dipping the cutters into flour as necessary to prevent
sticking. You should get about 12 doughnuts and holes.
HEAT OIL: Pour 2 inches of canola oil into a heavy bottomed pot, with a
deep-fry thermometer heat oil to 325°F. Fry the doughnuts a few at a time,
being careful not to overcrowd the pot. Fry on each side about 1 minute (the
will be quite crispy on the outside and fluffy on the inside). Let drain on a
paper towel or wire rack and glaze.
GLAZE INGREDIENTS
3 1/2 cup powdered sugar
2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water
2 teaspoons corn syrup
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup hot water
1/4 cup unsalted butter
IN A SAUCE PAN ON LOW HEAT: Mix all ingredients with a whisk until
smooth and butter is melted. Place on a wire rack above a sheet pan to catch
any excess glaze, and generously drizzle glaze over the doughnuts. Doughnuts
are best served the day they are made but may be store in an air tight
container at room temperature 3 – 5 days. Enjoy with morning coffee, or as a
dessert with vanilla ice cream!
