Sour Cream Doughnuts
Ingredients:
- cake flour - 2 1/4 c
- baking powder - 1 1/2 t
- salt - 1 t
- ground nutmeg - 1/2 t
- sugar - 1/2 c
- butter, room temperature - 2 T
- egg yolks - 2
- sour cream - 1/2 c
- canola oil for frying -
- powdered sugar, sifted - 3 1/2 c
- corn syrup - 1 1/2 t
- salt - 1/4 t
- vanilla - 1/2 t
- hot water - 1/3 c
Instructions:
In a bowl, sift together cake flour, baking powder, salt and nutmeg; set aside. In a bowl beat butter and sugar together until sandy. Add egg yolks, mix until light and thick. Add dry ingredients in 3 additions, alternating with the sour cream, ending with the dry ingredients. Dough will be sticky. Cover with plastic wrap, place in refrigerator for 1 hour. Sprinkle flour on work surface, roll dough to 1/2 inch thickness. With a doughnut cutter dipped in flour, cut out as many donuts as possible, dip cutter into flour as necessary to prevent sticking. Yields about 12 doughnuts and holes.
Heat 2 inches of oil into a heavy bottom pan to 325 degrees. Fry a few doughnuts at a time, DO NOT overcrowd the pan. Fry on each side about 2 minutes. Drain on a paper bag to soak up excess grease. Place a wire rack over wax paper; set aside. Prepare glaze -- in a bowl whisk powdered sugar, corn syrup, salt, vanilla and water together until smooth. Dunk each doughnut into the glaze, place doughnuts on wire rack. Let sit for 20 minutes for glaze to set. Serve doughnuts the day they are made. Can be store in an air tight container at room temperature for a couple of days.
