old fashioned sour cream cake donuts
*The components :
+To organize the desserts:
°2 1/4 cups (255 grams) of cake flour
°1 1/2 teaspoon baking powder
°1 teaspoon of salt
°1/2 teaspoon floor nutmeg
°Half a cup (100 grams) of sugar
°2 tablespoons (29 grams) of butter, at room temperature
°2 giant egg yolks
°1/2 cup (113 grams) sour cream
°Canola oil for frying
+For the glaze:
°3 1/2 cups (350 grams) sifted powdered sugar
°1 1/2 teaspoon corn syrup
°1/4 teaspoon salt
°1/2 teaspoon of vanilla extract
°1/3 cup sizzling water
*How one can make it :
To organize the desserts:
– In a bowl, combine cake flour, baking powder, salt and nutmeg.
– Within the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar collectively till sandy. Add the egg yolks and blend till gentle and thick. Add dry components to mixing bowl in 3 additions, alternating with sour cream, and ending with flour. The dough will probably be sticky. Cowl with plastic wrap and let it cool for an hour.
On a floured floor, roll out the dough till it’s 1/2 inch thick. Use a donut cutter or cookie cutter of various sizes to chop out as many donuts as attainable, dipping the cutters into flour as needed to stop sticking. It’s best to get about 12 donuts and a gap.
Pour 2 inches of canola oil right into a heavy-bottomed pot with a deep frying thermometer connected. Warmth to 325 levels Fahrenheit. Fry the donuts slightly at a time, being cautious to not overcrowd the pot. Fry on both sides for about two minutes, being cautious to not let it burn. Go away it on a paper bag to soak up extra grease.
For the glaze:
Combine all components in a bowl with a whisk till clean. Dip every donut into the glaze.
Place on a wire rack over a sheet tray to catch any extra glaze. Go away it for 20 minutes till it hardens. Desserts are finest served the day they’re made however will be saved in an hermetic container at room temperature for just a few days.
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