Old-fashioned sour cream donut



+To prepare the cake:

°2 1/4 cups (255 grams) cake flour

°1 1/2 t baking powder

°1 t salt

°1/2 t ground nutmeg

°½ c (100 g) sugar

°2 t (29 grams) butter

°2 egg yolks

°1/2 cup (113 g) sour cream

°Canola oil for fry

+For glazing:

°3 1/2 cups (350 grams) sifted powdered sugar


°1 1/2 teaspoons corn syrup

°1/4 teaspoon salt

°1/2 teaspoon vanilla extract

°1/3 cup hot water


+To prepare the cake:

 Mix cake flour, baking powder, salt and nutmeg in a bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until they turn into sand. Add egg yolks and mix until light and thick. Adding dry ingredients to mixing bowl in 3 additions, alternating with sour cream, ending with flour. The dough will be sticky. Covering with plastic wrap also let it cool for an hour.

On a floured surface, roll out dough to 1/2 inch thickness. Use a donut cutter or cookie cutter of different sizes to cut out as many donuts as possible, and dip the cutters in flour as necessary to prevent sticking.

Pour 2 inche canola oil into a heavy-bottomed pan with deep fryer thermometer attached. Heat to 325 degrees F. Frying donuts a little at a time, being careful not to overcrowd the pot. Frying on every side for about 2 mn, being careful not to let them burn. Leave it on a paper bag to absorb excess grease

+For glazing:

Blending all ingredients in a bowl with a whisk to smooth. Submerge each donut in the glaze. Place them on a wire rack over a tray to catch any excess paint. Leave it for 20 mn to it hardens.


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