• E6393ee2bd7f6e93bd6cdc8528eecb4e

Sour Cream Doughnuts

homemade doughnuts... time consuming but amazing.

Serves 4people
2 1/2
cups cake flour, plus more for rolling and cutting
1 1/2
tsp baking powder
tsp iodized salt
tsp ground nutmeg
cup cugar
tbsp shortening
large egg yolks
cup sour cream
lots of canola oil for frying
cups confectioner's sugar, sifted
tsp light corn syrup
tsp iodized salt
tsp powdered agar
cup water
Sift flour, baking power, salt, and nutmeg in a medium bowl and set aside.
using a mixer, mix together sugar and shortening on a low speed until sandy. add the egg yolks and mix for 1 more minute until the mixture is light colored and thick.
Add the dry ingredients to the wet ones in 3 batches, alternating with the sour cream. mix on low until just combined (tip: the batter gets very thick. I mixed on low until the batter started to become really thick and then finished by mixing with my hands. Warning: the dough is sticky)
cover with plastic wrap and refrigerate for 45 minutes.
Heat oil to 325 degrees (I recommend purchasing a mini deep fryer because they are amazing and take away the hardest part about making doughnuts or anything else fried).
On a floured surface, roll out the batter so it is about 1/2 inch thick. cut out doughnuts. For this, you can use a doughnut cutter. I don’t have one so I took a large-ish glass to make the outer ring and cut the inside hole out with a bottle top (I used a vanilla extract top so that the diameter of doughnut was about 4 inches and the diameter of the hole was about 1 inch).
Shake excess flour off and place in fryer. Only fry a few at a time because they will expand and you don’t want them to be crowded. When the doughnut float to the top, wait about another minute and then flip then. When flipping, use a chopstick or tongs to just roll them over to the opposite side. trying to pick them up will result in them falling apart. Remove when golden brown and set on a cooling rack with paper towels lined underneath to catch any dripping oil.
While doughnuts are still warm, dip them in the glaze (instructions below).
Mix confectioners’ sugar, corn syrup, salt, and vanilla together in a large bowl and set aside.
In a small saucepan, bring water, granulated sugar, and agar to a boil and then reduce the heat and simmer for 1 minute.
Add the mixtures together in the bowl and mix until fully blended.
To glaze, dip one side of each hot doughnut into the warm glaze and let dry for 10-15 minutes before serving. Make sure to dip the doughnuts quickly because once the glaze sets or cools it can be difficult to bring back to use as glaze again.

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