Ingredients
Scale
- 1 1/4 cups sugar
- 3 Tbsp butter
- 5 eggs yolks
- 1 3/4 cups sour cream
- 4 cups flour
- 3 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp nutmeg
- canola oil for frying
for the glaze
- 1/3 cup milk
- 1 tsp vanilla
- 3 1/4 cups powdered sugar
- dash salt
Instructions
- in the bowl of a stand mixer, fitted with the paddle attachment cream together the sugar, butter, and egg yolks until light and fluffy – about 2 minutes
- add sour cream and blend until smooth
- whisk together the flour, baking powder, salt, and nutmeg, and then with the mixer on low speed, add by the spoonful to the wet ingredients
- blend until the dry ingredients are fully incorporated
- scrape dough into a well greased bowl, then cover with greased plastic wrap; chill for at least 1 hour
- once chilled, place dough on a well floured surface, lightly dust the dough with flour, and roll to 1/2 inch thickness
- dip doughnut cutter into flour and cut doughnuts
- place doughnuts on a parchment lined baking sheet and chill for 30 minutes
- in a large pot set over medium heat, heat a few inches of canola oil to 340 degrees – stir often to ensure even heating
- fry 1 or 2 doughnuts at at time (do not crown pot) fry 1 minute, flip and fry for another minute, then flip once more and fry 1 minute
- remove from the oil using a slotted spoon and drain on a rack set over a rimmed baking sheet
- while doughnuts cool, whisk together the ingredients for the glaze
- dunk cooled doughnuts into the glaze and then place on a rack set over a baking sheet to catch the drips
Notes
slightly adapted from chefsteps
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert, Doughnuts