These doughnuts are just like those sour cream doughnuts you purchase at your local bakery…or dunkin donuts, only better, because you can eat them almost immediatly after they are fried! Loved them! Very filling, freezing leftovers, hoping they are just as good when I unthaw them!
Old Fashion Sour Cream Doughnuts
2 1/4 cup cake flour (I used 1 3/4 C All Purpose Flour + 4 T Cornstarch as a substitution)
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sugar
2 tablespoons butter flavored shortening
2 large egg yolks
1/2 cup sour cream
Canola oil, for frying
1 3/4 cup powdered sugar
3/4 teaspoon corn syrup
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 1/4 fluid ounces hot water
In a bowl, sift cake flour, baking powder, salt and nutmeg.
Beat shortening and sugar together until sandy with electric mixer. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour, scraping the sides of the bowl down as necessary.
Spoon it into a clean bowl, cover with plastic wrap and chill for 1 hour, or refrigerate overnight.
On a floured surface, roll out the chilled dough to about 1/2-3/4 inch thick. Use a donut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking and rolling/pressing remaining dough out as needed.
Pour the canola oil into a heavy bottomed pot to at least 2 inches deep. Heat to 325 degrees F. Add the donuts to the heated oil a few at a time, careful not to overcrowd the pot. Fry on each side about 2-4 minutes, but watch to make sure they don’t burn.
Let drain on a paper bag to soak up the excess grease. Mix glaze ingredients together until smooth and drizzle on cooled doughnuts. If possible, let set for 20 minutes until glaze is set. ENJOY!
Recipe from Completely Delicious originally adopted from Hand Forged Doughnuts