Sour Cream Donuts
Ingredients
- 2 ¼ cups bleached cake flour , plus more as needed
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅔ cup sour cream, room temperature
- ½ cup granulated sugar
- 2 large egg yolks, room temperature
- 1 tablespoon unsalted butter, melted and cooled slightly
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- vegetable oil as needed for frying
- 4 ½ cups powdered sugar
- ½ cup unsalted butter, melted
- 6 tablespoons hot water
- 1 ½ teaspoons light corn syrup
- ¼ teaspoon kosher salt
- ¼ teaspoon vanilla extract
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Instructions
- Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a bowl until well combined.
- Whisk sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla together in a large bowl until well combined.
- Gradually fold flour mixture into sour cream mixture just until combined. (Dough will be quite soft and sticky.)
- Cover, and chill in the refrigerator until dough is cold and just slightly firmed, about 2 hours.
- Turn dough out onto a heavily-floured surface and pat or roll to 3/8- to 1/2-inch thickness, flouring hands or rolling pin as needed. Cut dough using a floured 3 ½-inch round cutter. Cut holes in the center of the dough circles using a floured 1 ¼-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Reroll, and cut dough scraps, repeating process as needed.
- Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C).
- Fry 1 to 2 donuts at a time until golden brown and cooked through, about 1 to 1 ½ minutes per side, adjusting heat as necessary to maintain oil temperature.
- Transfer donuts to a baking sheet lined with paper towels using a spider strainer. Let drain, and cool for 5 minutes (see note).
- Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined.
- Place 1 warm donut in the powdered sugar mixture, craggy side up; use a spoon to coat donut completely in the glaze.
- Remove donut from glaze using two forks placed underneath; let excess drip off, and then transfer donut to a wire rack placed over a rimmed baking sheet. Repeat with remaining donuts and glaze.
- Let donuts stand until glaze is set before serving, about 25 minutes.
Source
Original recipe: View Original