Sour Cream Doughnuts
Ingredients:
- Cake / Soft-Wheat Flour, Plus More for Rolling and Cutting - 2 1/4 c
- Baking Powder - 1 1/2 tsp
- Salt - 1 tsp
- Ground Nutmeg - 3/4 tsp
- Sugar - 1/2
- Shortening - 2 T
- Large Egg Yolks - 2
- Sour Cream - 2/3 c
- Canola Oil for Frying -
- Glaze
- Powdered Sugar - 3 1/2 c
- Light Corn Syrup - 1 1/2 tsp
- Salt - 1/4 tsp
- Vanilla - 1/2 tsp
- Hot Water, (more if needed) - 1/3 c plus 1 T
Instructions:
In medium bowl sift together baking powder, salt and nutmeg, set aside. Mix shortening and sugar together on low speed for 1 min. until mixture appears sandy.
Add egg yolks and beat another minute on medium speed till mixture is light colored and thick.
On low speed add dry ingredients to egg mixture alternating with the sour cream.
Mixing till combined, dough will be sticky.Transfer dough to clean bowl cover and refrigerate at least 1 hour.
Heat oil to 325 degrees.
Roll chilled dough on generously floured board, to 1/2 inch thick, flour top of dough and rolling pin to prevent sticking.
Cut dough with doughnut cutter, dip cutter into flour before each cut. Fold and gently reroll the dough to make extra doughnuts.
Shake off excess flour before placing doughnuts into oil. Cook a few at a time.
Once doughnuts float fry for 15 seconds then flip and fry 70-90 seconds, til golden brown and cracked, flip to the first side and fry another minute till golden brown.
Transfer to wire rack .
Glaze:
- In large mixing bowl combine powdered sugar, corn syrup, salt, vanilla and hot water.
- Blend til mixture is smooth and sugar dissolved, scraping sides of bowl.
- If glaze is to thick add small amount of water.
- Dip top of doughnut into glaze and let dry.
