- cake flour 2 1/4 cups
- Baking powder 1 1/2 teaspoons • 156 kcal
- Salt 1 teaspoon • 1 kcal
- Ground nutmeg 1/2 teaspoon
- Granulated sugar 1/2 cup
- Butter 2 Tablespoons, room temperature • 717 kcal
- Egg yolks 2 large
- Sour cream 1/2 cup
- oil, for frying
- powdered/icing sugar 3 1/2 cups, sifted
- Corn syrup 1 1/2 teaspoons (syrup of your choice)
- Salt 1/4 teaspoon • 1 kcal
- Vanilla Extract 1/2 teaspoon
- hot water 1/3 cup
You can make these amazing old-school style donuts with everyday ingredients and kitchen equipment, and because they don’t need to be left to rise, you can make a batch fairly quickly.
They are made with a sour cream dough which is crisp on the outside and soft in the middle, and coated with a simple, yet delicious, donut glaze.
In a small bowl sift together the cake flour, baking powder, salt and nutmeg.
In a large mixing bowl beat the butter and sugar together until well combined (the texture will be sandy).
Add the egg yolks and mix well.
Add the dry ingredients in three batches, alternating with the sour cream, and ending with flour.
Wrap the dough in plastic wrap and chill for 1 hour.
When the dough is almost finished chilling, make the glaze by whisking together all ingredients in a large shallow bowl.
Remove the dough from the fridge and roll it out on a floured surface to about 1/2 inch thickness.
Use a donut cutter (or two round biscuit cutters) to cut as many donuts out as possible. You should get around 12.
Pour about 2 inches of canola oil into a heavy bottomed pot. Heat the oil to 325° F. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot.
Fry for about 2 minutes on each side, being careful not to let them burn, then remove them to a plate lined with paper towels to soak up the grease.
Place a wire cooling rack above a sheet pan.
Dip donuts in the glaze, covering on each side, and place on the wire rack. Let sit for 15-20 minutes until glaze is set.
The donuts are best served immediately, but you may store them in an airtight container at room temperature for a few days.
Use different sized cutters for larger/smaller donuts, or try shaped, fluted or smooth ones to give different shapes.
Don’t throw the centers of the donuts away – fry and glaze these too for tasty mini donuts.