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OLD-FASHIONED SOUR CREAM DONUTS

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Ingredients
For the donuts

  • 2 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 2 Tablespoons butter , room temperature
  • 2 large egg yolks
  • 1/2 cup sour cream
  • oil , for frying
  • For the glaze
  • 3 1/2 cups powdered sugar , sifted
  • 1 1/2 teaspoons corn syrup
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/3 cup hot water
Instructions
  • Mix the glaze ingredients together and set aside. 
  • In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
  • In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy). 
  • Add the egg yolks and mix well. 
  • Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour. 
  • Wrap the dough in plastic wrap and chill for 1 hour.
  • When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
  • Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness. 
  • Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
  • Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot.
  •  Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
  • Place a wire cooling rack above a sheet pan. Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
  • Donuts are best served immediately, but you may store them in an air tight container at room temperature for a few days.
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