Old Fashioned Sour Cream Donuts

Prep Time: 1 hr 45 mins | Cook Time: 10 mins | Total Time: 1 hr 55 mins | Yield: 12 Donuts

These heavenly treats are so good! Oh, man, you are so in for a treat! Feel free to add more ingredients if you want. Enjoy!

Ingredients:

For the Donuts:

2 ¼ c cake flour

1 ½ tsp baking powder

1 tsp salt

½ tsp ground nutmeg

½ c granulated sugar

2 tbsp butter, room temperature

2 large Egg yolks

½ c sour cream

Oil, for frying

For the Glaze:

3 ½ c powdered sugar, sifted

1 ½ tsp corn syrup

¼ tsp salt

½ tsp vanilla extract

⅓ c hot water

Directions:

Step 1: In a medium mixing bowl, add in all the ingredients for the glaze. Stir until well combined.

Step 2: In a separate mixing bowl, add in the baking powder, cake flour, nutmeg, and salt. Sift until well mixed.

Step 3: In another mixing bowl, add in the butter and sugar. Beat until well mixed and sandy.

Step 4: Add in the egg yolks and beat until well combined.

Step 5: Transfer the dry ingredients gradually into the butter mixture as well as the sour cream and stir every addition.

Step 6: Cover the bowl with plastic wrap and place it inside the fridge to chill for at least 1 hour.

Step 7: Remove the dough from the fridge and place it on a flat surface sprinkled with flour.

Step 8: Roll the dough about ½ inches thick and cut it using a doughnut cutter into several pieces.

Step 9: In a heavy-bottomed pot, add in about 2 inches of canola oil.

Step 10: Turn the heat to 325 degrees F and allow the oil to become hot.

Step 11: Add in the doughnuts and dry each for about 2 minutes on each side or until done. Make sure not to overcrowd the doughnuts.

Step 12: Place the cooked doughnuts on a plate lined with paper towels to drain any excess oil.

Step 13: Allow the doughnuts to cool at room temperature.

Step 14: Dip the doughnuts into the glaze until well coated and let them sit for about 20 minutes until set.

Step 15: Serve and enjoy!

Note:

Place any leftovers in an airtight container and it can last for a few days.

Nutrition Facts:

[penci_recipe]