Description
These doughnuts are a true classic, light and fluffy with a melt-in-your-mouth texture. The simple glaze is the perfect complement.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) sugar
- 3 Tbsp butter
- 5 eggs yolks
- 1 3/4 cups (420 ml) sour cream
- 4 cups (946 ml) flour
- 3 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp nutmeg
- canola oil
- 1/3 cups (79 ml) milk
- 1 tsp vanilla
- 3 1/4 cups (771 ml) powdered sugar
- dash salt
Instructions
- Cream together the sugar, butter, and egg yolks in a stand mixer fitted with the paddle attachment until light and fluffy (about 2 minutes).
- Add sour cream and blend until smooth.
- Whisk together the flour, baking powder, salt, and nutmeg. With the mixer on low speed, add the dry ingredients to the wet ingredients by the spoonful until fully incorporated.
- Scrape the dough into a well-greased bowl, cover with greased plastic wrap, and chill for at least 1 hour.
- Place the chilled dough on a well-floured surface, lightly dust with flour, and roll to 1/2 inch thickness.
- Dip a doughnut cutter into flour and cut out the doughnuts.
- Place the doughnuts on a parchment-lined baking sheet and chill for 30 minutes.
- Heat a few inches of canola oil in a large pot over medium heat to 340°F (171°C); stir often to ensure even heating.
- Fry 1 or 2 doughnuts at a time (do not overcrowd the pot). Fry for 1 minute, flip and fry for another minute, then flip once more and fry for 1 minute.
- Remove the doughnuts from the oil using a slotted spoon and drain on a rack set over a rimmed baking sheet.
- Whisk together the glaze ingredients.
- Dunk the cooled doughnuts into the glaze and place them on a rack set over a baking sheet to catch the drips.
Notes
- For perfectly round doughnuts, use a good quality doughnut cutter and ensure it’s lightly floured before each use.
- If your dough seems too sticky after chilling, add a tablespoon or two of additional flour, a little at a time.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days; for longer storage, freeze them for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 300
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50