Old Fashioned Sour Cream Donuts
- 2 ¼ C Cake Flour (plus extra for rolling and cutting)
- 1 ½ tsp Baking Powder
- 1 tsp Kosher Salt
- ½ tsp Nutmeg, ground
- ½ C Granulated Sugar
- 2 Tbsp Shortening
- 2 Lg Egg Yolks
- 2/3 C Sour Cream
- ¼ C Whole Milk or Buttermilk
- 1 tsp Vanilla Extract
- 2 C Powdered Sugar
Directions*Sour Cream Donuts get their unique shape from from frying at a lower temperature than typical donuts and from turning them frequently during the cooking process.
- In a medium bowl or on a sheet of parchment combine flour, baking powder, salt and nutmeg and mix together.
- In the bowl of a stand mixer combine the sugar and shortening and mix on low speed for 1 minute. (The texture should become "sandy".) Add egg yolks and mix on medium speed for 1 minute or until the mixture is light colored and thick.
- Mix dry ingredients into wet ingredients. Add sour cream and mix until just combined (the dough should become sticky like cookie dough). Transfer dough to a clean bowl, cover, and chill for at least 1 hour (or up to 24 hours).
- Preheat oil to 325 degrees F.
- On a generously floured surface, roll out the chilled dough to 1/2-inch thickness, (brushing the top of the dough and the rolling pin with flour will help keep from sticking). Use a round donut cutter or cookie cutter (with 2 sizes, one for the outer ring, one for the inner ring) to cut out as many donuts as you can from the dough. When you run out of room, roll the dough into a ball, then roll out and cut again.
- Shake excess flour off the doughnuts before carefully adding them to the hot oil a few at a time. Once the doughnuts float, fry for 15 seconds, then use tongs to gently flip them over. Fry for 1-2 minutes more until golden brown and cracked, then flip and fry the first side again for 1-2 minutes until golden brown. Transfer cooling racks. Allow to cool 5-10 minutes before glazing.
- While donuts are cooling whisk the glaze ingredients together. If it seems too thick to dunk donuts in to glaze then you can gently warm in the microwave or place over a double boiler. This ensures a nice thick glaze that will stand up well on the pastry.