Sour Cream Doughnuts (Print Version)
# Ingredients:
→ For the donuts
01 -
113 grams sour cream
02 -
2 large egg yolks
03 -
100 grams sugar
04 -
255 grams cake flour
05 -
29 grams butter, kept slightly cool
06 -
1/2 teaspoon ground nutmeg
07 -
1 teaspoon salt
08 -
1 1/2 teaspoons baking powder
09 -
Canola oil, for frying
→ For the glaze
10 -
1/4 teaspoon salt
11 -
1 1/2 teaspoons corn syrup
12 -
1/3 cup hot water
13 -
1/2 teaspoon vanilla extract
14 -
350 grams powdered sugar, sifted
# Instructions:
01 -
In a bowl, toss together your nutmeg, salt, cake flour, and baking powder by sifting them.
02 -
Using a stand mixer fitted with the paddle tool, mix the butter with sugar until it feels sandy. Toss in the egg yolks and beat till it’s fluffy and pale.
03 -
On low speed, take turns adding the dry mix and sour cream to the bowl, starting and ending with the flour. Blend till it’s smooth but a little sticky—if it’s too sticky, sprinkle in a spoonful of flour.
04 -
Wrap the dough tightly in plastic wrap and pop it in the fridge until it’s firm and easy to handle, about an hour.
05 -
On a floured countertop, roll the dough out to make it about half an inch thick. Cut out around a dozen pieces with a doughnut cutter or two round cutters. If it gets sticky, let it chill again.
06 -
Pour a couple of inches of oil into a sturdy pot and warm it up to 325°F with a deep-fry thermometer in place to track the heat.
07 -
Carefully fry a handful of doughnuts at a time. Flip them after 2 minutes per side. Keep the oil at the right temperature and blot off extra oil on brown paper bags after frying.
08 -
Mix together hot water, vanilla, sifted powdered sugar, corn syrup, and salt in a bowl till it looks smooth and shiny.
09 -
Dip the freshly fried doughnuts into your glaze. Let them drip on a rack set over a tray till the glaze sets—about 20 minutes.
# Notes:
01 -
These taste best straight from the fryer but can sit in a sealed container at room temperature for a few days.
02 -
Don’t love nutmeg? Drop it to just 1/4 teaspoon or skip it altogether.