OLD-FASHIONED SOUR CREAM DONUTS
These old
fashioned sour cream donuts are pasty, tender and yeast free! Fried to
perfection and dipped in simple vanilla frosting, these donuts are easy to make
and a classic favorite.
Ingredients
For the
donuts
- 1 teaspoon salt
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 1/2 teaspoons baking powder
- 1/2 cup sour cream
- 1/2 teaspoon ground nutmeg
- oil , for frying
- 2 1/4 cups cake flour
- 2 Tablespoons butter , room temperature
For the
glaze
- 1/4 teaspoon salt
- 1/3 cup hot water
- 1 1/2 teaspoons corn syrup
- 1/2 teaspoon vanilla extract
- 3 1/2 cups powdered sugar , sifted
Instructions
First, mix
the ingredients for the frosting and set aside.
Then, in a
small bowl, sift together the cake flour, baking powder, salt and nutmeg.
In a large
mixing bowl, beat the butter and sugar until smooth (the texture will be
sandy).
Add the egg
yolks and mix well.
Add the dry
ingredients in three batches, alternating with sour cream and finishing with
flour.
Wrap the
dough in plastic wrap and refrigerate for 1 hour.
When the
dough is almost cool, make the frosting by whisking all the ingredients
together in a large, shallow bowl.
Remove the
dough from the refrigerator and spread on a floured surface to about 1/2 inch
thick.
Use a cookie
cutter (or two round cookie cutters) to cut as many donuts as possible. You
should get around 12.
Pour about 2
inches of canola oil into a thick-bottomed pot. Heat the oil to 325 ° F. Fry
the donuts 2-3 at a time, being careful not to overload the jar.
Fry for
about 2 minutes on each side, being careful not to let them burn.
Remove them
in a plate covered with absorbent paper to absorb the fat.
Place a wire
cooling rack over a leaf bin. Dip the donuts in the frosting, covering on each
side, and place on the wire rack. Let stand 15-20 minutes until the frosting is
set.
Donuts are
best served immediately, but you can keep them in an airtight container at room
temperature for a few days.
Happy
Cooking Time.
