Sour Cream Donuts

Ingredients

• 2.25 cups bleached cake flour
• 2 teaspoons baking powder
• 0.75 teaspoons kosher salt
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons ground cinnamon
• 0.67 cups sour cream , room temperature
• 0.5 cups granulated sugar
• 2 large egg yolks , room temperature
• 1 tablespoon unsalted butter , melted and cooled slightly
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• vegetable oil as needed for frying

Instructions

1. 1

   Whisk flour, baking powder, salt, nutmeg, and cinnamon together in a bowl until well combined.

2. 2

   Whisk sour cream, granulated sugar, egg yolks, melted butter, oil, and vanilla together in a large bowl until well combined.

3. 3

   Gradually fold flour mixture into sour cream mixture just until combined. (Dough will be quite soft and sticky.)

4. 4

   Cover, and chill in the refrigerator until dough is cold and just slightly firmed, about 2 hours.

5. 5

   Turn dough out onto a heavily-floured surface and pat or roll to 3/8- to 1/2-inch thickness, flouring hands or rolling pin as needed. Cut dough using a floured 3 ½-inch round cutter. Cut holes in the center of the dough circles using a floured 1 ¼-inch round cutter. Transfer dough rings to a parchment-lined baking sheet. Reroll, and cut dough scraps, repeating process as needed.

6. 6

   Heat 3 inches of oil in a large Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F to 365 degrees F (182 degrees C to 185 degrees C).

7. 7

   Fry 1 to 2 donuts at a time until golden brown and cooked through, about 1 to 1 ½ minutes per side, adjusting heat as necessary to maintain oil temperature.

8. 8

   Transfer donuts to a baking sheet lined with paper towels using a spider strainer. Let drain, and cool for 5 minutes (see note).

9. 9

   Whisk together powdered sugar, melted butter, hot water, corn syrup, salt, and vanilla in a large bowl for the glaze until smooth and well combined.

10. 10

    Place 1 warm donut in the powdered sugar mixture, craggy side up; use a spoon to coat donut completely in the glaze.

11. 11

    Remove donut from glaze using two forks placed underneath; let excess drip off, and then transfer donut to a wire rack placed over a rimmed baking sheet. Repeat with remaining donuts and glaze.

12. 12

    Let donuts stand until glaze is set before serving, about 25 minutes.