HOW TO MAKE OLD FASHIONED SOUR CREAM GLAZED DONUTS?
Sour Cream Old-Fashioned Glazed doughnuts that taste much like the cakey ones from your favorite bakery! Since there is no yeast in this recipe, it is simpler and faster to prepare.
When I have a doughnut craving, it is really intense. Often doughnut shops serve bland, greasy doughnuts that leave a strange stain on your mouth, at least in my experience.
I have a few favorite local stores, but I hardly have the chance to frequent them. It takes almost the same amount of time to prepare this dish as it does to travel across town to my local bakery, so it’s ideal. Plus, you can’t really go wrong if you just eat doughnuts when you bake them from scratch, right? That is, at least, my logic.
To make this easy donuts recipe, I added everything you’ll need below:
FOR THE DONUTS, YOU’LL NEED:
250 grams.Of cake flour.
1½ small spoons.Of baking powder.
1 small spoon.Of salt.
1/2 small spoons.Of ground nutmeg.
100 grams.Of sugar.
30 grams. Of soft butter, at room temp.
2 large egg yolks.
115 grams.Of sour cream.
Canola oil, for frying.
FOR THE GLAZE, I USED:
350 grams.Of sifted powdered sugar.
1 1/2 small spoons.Of corn syrup.
1/4 small spoons.Of salt.
1/2 small spoons.Of vanilla extract.
1/3 Cup.Of hot water.
HOW TO MAKE THE DONUTS:
I sifted the cake flour with the baking powder, salt, and nutmeg in a mixing bowl.
I combined the butter and sugar in the bowl of a stand mixer equipped with a paddle attachment and pound until sandy.
Then, I mixed in the egg yolks until they were light and thick.
In three additions, I added the dry ingredients to the mixing bowl, rotating with the sour cream and finishing with the flour.
When the dough was going to be messy, I refrigerated it for 1 hour after wrapping it in plastic wrap.
After that, I rolled out the dough to around 1/2 inch thickness on a floured board.
To make as many donuts as possible, I used a doughnut cutter or two different-shaped biscuit cutters, dipping the cutters in flour as required to save them from sticking.
You should be able to get around 12 doughnuts and holes from this recipe.
In a heavy-bottomed pot with a deep-fry thermometer fitted, I added 2 inches of canola oil.
I fried the doughnuts in groups, taking care not to overload the pot, it took 2 minutes on each side.
I removed them from the oil, and I drained them on a paper bag to absorb the remaining grease.
THIS IS HOW TO THE GLAZE:
In a mixing bowl, I whisked together all of the ingredients until smooth.
Using a pastry brush, I covered each doughnut with a glaze.
To capture some excess glaze, I put on a wire rack over a sheet pan, and I let it for 20 minutes to dry.
Doughnuts are better eaten the same day they are produced, although they may be kept at room temperature for a few days in an airtight bag.
I HOPE YOU’LL ENJOY THESE DONUTS!!!