Sour Cream Glazed Donuts!!!

 



*Ingredients


+ For donuts:

° 2 1/4 c cake flour

°1 1/2 teaspoons baking powder

° 1 teaspoon salt

° 1/2 teaspoon ground nutmeg

°½ cup (100 grams) of sugar

°2 teaspoons (29 grams) butter

°2 liters of egg yolk

°½ c (113 grams) sour cream

° Canola oil for fry

+ For make ice:

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

°1 1/2 teaspoons corn syrup

°1/4 teaspoon salt

°Half a teaspoon of vanilla extract

°1/3 cup hot water

 

*How do I do it:


+ For 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 you have a sandy texture. Add egg yolks and mix until light/dense. Add dry ingredients to mixer bowl in 3 batches, alternating with sour cream, ending with flour. The dough will be sticky. Covering with plastic wrap also put in fridge for an 1h.

On a floured work surface, roll out dough to 1/2 inch thickness. Use cookie cutters or cookie cutters of different sizes to cut out as many cakes as possible, and dip the cookie cutters into flour if necessary to prevent them from sticking. You will get about 12pcs donuts and a slot.

Pour 2 inches canola oil to heavy-bottomed saucepan with a fry thermometer attached. Heat to 325 degrees Fahrenheit. Fry the donuts a little at a time, being careful not to crowd the pan. Fry on each side for 2 minutes, being careful not to let them burn. Leave it on a paper bag to absorb the excess fat.

+ For making ice:

Mix all ingredients in a bowl with a whisk until smooth. Dip each donut in the glaze.

Placing on a wire rack on baking sheet to catch any excess frost. Leave it for 20 minutes until the ice has set. Cakes are best served the day they are made, but they can be stored in an airtight container at room temperature for a few days.


Enjoy!

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